This Mexican Mocha Recipe is rich with real Mexican chocolate and a hint of cinnamon. It’s perfect for sipping throughout the holiday season and all winter long.
Think of Mexican hot chocolate with the addition of coffee — velvety, spiced, and deeply chocolatey. This Mexican mocha has become a seasonal favorite here, and it may well replace other holiday drinks in your rotation.
The drink is warming and indulgent, with a balanced sweetness and an approachable spice note. If you usually enjoy a peppermint mocha at the holidays, give this version a try — the flavor profile is different but equally festive.
This Mexican Mocha Recipe Tastes Just Like a Coffee Shop Drink
I usually keep my coffee simple, but I love treating myself to a seasonal specialty. This Mexican mocha offers a little heat from chili or cayenne, warming cinnamon, and the rich complexity of Mexican chocolate, plus espresso for a true coffee kick. The result is a café-quality beverage you can make at home.
What sets this mocha apart is the use of authentic Mexican chocolate rather than cocoa powder — it delivers a unique texture and flavor that you won’t get from ordinary chocolate mixes.
What Is Mexican Chocolate?
Mexican chocolate typically comes in round discs and is made from cacao, sugar, and cinnamon. It’s commonly used for hot chocolate and traditional drinks. Because sugar is already added to the chocolate, you usually won’t need additional sweetener in this recipe.
Why We Love This Mexican Mocha
- A hint of spice adds warmth without overpowering the drink
- Unique flavor from Mexican chocolate and warm spices
- Balanced sweetness — not too sugary
- Makes about 4 cups, great for sharing
Ingredients
- Full-fat canned coconut milk (or your preferred milk). Whole milk, oat, almond, or skim will work; richer milks make a creamier drink.
- Mexican chocolate (for example, discs of Abuelita or Ibarra), chopped — this provides both chocolate and sweetness.
- Brewed espresso or very strong coffee (about 3/4 cup, roughly 8–10 shots of espresso equivalent).
- Vanilla extract
- Ground cinnamon
- Cayenne pepper or a mild chili powder for a touch of heat
- Kosher salt
- Whipped cream, for serving (optional)
- Optional garnishes: chocolate shavings, extra cinnamon stick
How To Make This Mexican Mocha
Step one
Melt the chocolate. In a large saucepan, combine the canned coconut milk (or chosen milk), chopped Mexican chocolate, brewed espresso, vanilla, cinnamon, cayenne (or 1/4 teaspoon chili powder), and a pinch of kosher salt. Warm the mixture over medium-low heat, whisking constantly until the chocolate has fully melted and the drink is smooth and slightly frothy. This usually takes about five minutes. Keep the heat gentle to avoid scorching.
Step two
Serve. Ladle the hot mocha into mugs and top with whipped cream if desired. Finish with a sprinkle of ground cinnamon or a few chocolate shavings. Enjoy warm, and pair with cookies or sweet tamales for dunking if you like.
How To Make an Iced Mexican Mocha
Turn the hot version into a chilled treat with a few simple steps.
Step one
Melt and cool the chocolate mixture. Prepare the chocolate and coffee mixture the same way as for the hot mocha and bring it to a gentle simmer. Once the chocolate is melted, transfer the mixture to a bowl and let it cool to room temperature.
Step two
Blend or pour over ice. For a frothy iced mocha, blend the cooled mixture with a few handfuls of ice until frothy. Alternatively, pour the cooled mixture over a glass full of ice and top with whipped cream if desired.
Frequently Asked Questions
How do I make the espresso? You can use an espresso machine or make very strong coffee in a French press. Instant espresso powder also works in a pinch; adjust concentration to taste.
What milk should I use? Full-fat canned coconut milk yields an especially rich, creamy texture, but whole dairy milk or plant-based milks such as oat or almond will also work. Higher-fat options create a thicker mouthfeel.
Can I add sweetener? Mexican chocolate is usually pre-sweetened, but if you prefer a sweeter drink, add honey, maple syrup, or your preferred sweetener to taste.
Recipe Card
Mexican Mocha Recipe
Yield: 4 servings | Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes
Rich, spiced, and chocolate-forward, this Mexican mocha blends real Mexican chocolate with espresso and warm spices for a comforting holiday drink.
Ingredients
- 3 (13.5 ounce) cans full-fat coconut milk, or 5 1/4 cups whole milk
- 2 (3.1 ounce) tablets Mexican chocolate, chopped (about 1 heaping cup)
- 3/4 cup (about 8–10 shots) espresso or 3/4 cup strong black coffee
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon, plus more for garnish
- 1/4 teaspoon cayenne pepper or chili powder
- 1/4 teaspoon kosher salt
- Whipped cream and chocolate shavings, for serving (optional)
Instructions
- Melt the chocolate: In a large pot, combine the milk, chocolate, espresso, vanilla, cinnamon, cayenne, and salt. Warm over medium-low heat and whisk constantly until the chocolate melts and the mixture is frothy, about 5 minutes.
- Serve: Once steaming, ladle into mugs, top with whipped cream and a dusting of cinnamon or chocolate shavings, and enjoy.
Notes
- Milk: Use full-fat milk for a richer texture; lower-fat milks will be thinner.
- Vegan: Use plant-based milk and dairy-free whipped cream to keep this recipe vegan.
- Make ahead: Keep warm in a slow cooker on the “warm” setting for parties. Store leftovers in an airtight container in the refrigerator for up to a week and stir well before reheating.
Nutrition Information (per serving)
Calories: 340 | Total Fat: 24g | Saturated Fat: 18g | Sodium: 227mg | Carbohydrates: 20g | Protein: 12g
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