Mexican Mocha Coffee

A rich and creamy blend of coffee, Mexican chocolate, and warm spices, this Mexican Mocha Coffee is the perfect balance of sweetness and spice. Enjoy this flavorful drink hot or iced, right in your own kitchen.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 1 serving

Course: beverage

Cuisine: Mexican

Calories: 120

Ingredients Method Notes

Ingredients

2 shots of espresso or 1 tablespoon instant coffee with 6 oz boiling water
1 cup full-fat whole milk or any milk alternative
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon cayenne pepper adjust to taste
Optional toppings: whipped cream cinnamon, cocoa powder, or chocolate shavings

Method

Brew the coffee: Prepare 2 shots of espresso or 6 oz of strong instant coffee. Set it aside.
Heat the milk: In a small saucepan, warm 1 cup of milk over medium heat until it’s hot but not boiling.
Add cocoa and vanilla: Whisk 2 tablespoons of unsweetened cocoa powder and 1 teaspoon of vanilla extract into the milk until smooth and fully combined.
Add spices and coffee: Stir in 1/4 teaspoon cayenne pepper (adjust to taste) and the brewed coffee. Mix well.
Serve: Pour the mixture into your favorite mug. Add toppings like whipped cream, cinnamon, or chocolate shavings if desired.
Enjoy: Sip slowly and savor the rich flavors!

Notes

Adjusting Spice: If you prefer a milder drink, reduce the cayenne pepper to 1/8 teaspoon or omit it entirely. For more heat, add up to 1/2 teaspoon.
Dairy-Free Option: Use almond, oat, or coconut milk for a dairy-free variation.
Hot or Iced: For an iced version, let the coffee cool, then pour it over ice and mix with chilled milk.
Storage: If you have leftover coffee mixture, store it in the fridge for up to 24 hours and reheat as needed.
Custom Toppings: Get creative with toppings! Caramel drizzle or nutmeg can elevate the drink further.