Mexican Mocha Recipe: A Wonderful Cool Weather Option
Are you looking for a fun, cool weather coffee treat? This Mexican Mocha recipe is sure to delight with a mix of coffee, cream, and a few spices. You can easily make it from home within just a few minutes and with items you probably already have in your kitchen.
The base for this recipe is hot coffee and some milk or cream. You mix this with a few dry ingredients including unsweetened cocoa powder, sugar, cinnamon, nutmeg, and chili powder.
You can slightly increase or decrease any ingredient to get the flavor that you love best. This is the Mexican Mocha recipe we usually use.
|PREP TIME||COOK TIME||SERVES|
|10 minutes||0 minutes||1|
8 oz. or one cup hot coffee, we recommend our Organic Espresso
2 to 3 TBSP half and half or milk
1 TBSP unsweetened cocoa powder
1 TBSP sugar (powdered sugar is best)
¼ TBSP ground cinnamon
¼ TBSP nutmeg
¼ TBSP chili powder (adjust this based on how spicy you want it)
- 1. Brew your coffee.
- 2. Mix the cocoa powder, sugar, cinnamon, nutmeg, and chili powder into the bottom of your coffee cup.
- 3. Pour your coffee into the cup and stir.
- 4. Add your half and half or milk to the mixture and stir.
- 5. Enjoy!
You can also add some whipped topping or additional cocoa or cinnamon on the top for some additional flavoring. It’s also a fun way to dress it up when you are serving this coffee to friends or family.
Since I love this cool weather treat so much, I typically make up a small batch of the dry ingredients, so I always have them on hand. This way, I can just add a two to three tablespoons of the mix and get the flavor I love. It also cuts down on having to track down the spices on the morning I want to enjoy this treat.
Another option to simplify the process is to buy premade Mexican Hot Chocolate. This is different from regular Hot Chocolate mix as it includes some spicy flavors not included in regular hot chocolate. You can usually find this at any local grocery store or online.
Turn It into a Cocktail
If you are looking for a spicy cocktail with a little kick of caffeine, you can also add a little liquor to this mix.
You will start by substituting the half and half or milk with a shot of cream liqueur. We really love the Horchata Cream Liqueur. This liqueur already has the cinnamon taste, so I leave that spice out and add just a little chili powder or cayenne pepper to the mix. That will give you the kick you desire.
Warm Weather Version
For those in full time warm weather climates or for when you want to enjoy this in the summer, you can easily turn this into an Iced Mexican Mocha.
Follow the original recipe with a couple of changes.
1. Add a cup of ice into a glass tumbler.
2. Mix the dry mix in a coffee cup.
3. Let the coffee cool for about 15 to 20 minutes and then add it to the coffee cup with the dry mix.
4. Mix it all together and pour it into the tumbler.
5. Finally, add in the cream.