Mexican Mocha (Aztec Mocha)

5 from 4 votes

This Mexican Mocha (Aztec Mocha) tastes like “your coffee met hot chocolate”! With a kick from spices and chocolaty flavors from cocoa powder, this Latin-inspired mocha will keep you warm on cold winter or rainy days (vegetarian, gluten-free).

Mexican Mocha served in a glass.
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About Mexican Mocha

Mexican Mocha, also known as Aztec Mocha or Oaxacan Latte, is your usual mocha with warm and rustic spices such as cinnamon, nutmeg, and cayenne pepper.

The spices give this rich and chocolaty drink extra warming flavors that are just so satisfying, especially in the cold.

It is super easy to make, not overly sweet, and tastes out of the world!

A regular mocha uses chocolate syrup for the rich, chocolaty flavors. But my version has cocoa powder, which makes it only better.

I have shared the recipe to make 1 cup of coffee, but you can scale the recipe as required.

This recipe is vegetarian and gluten-free. You can easily make it vegan, too.

If you would like to treat yourself to a good cup of coffee, try these coffee recipes.

Ingredients

Mexican Mocha Ingredients.

Coffee Brew strong coffee using your favorite method.

A mocha pot, French press, or a regular coffee machine works fine to brew the coffee.

If you have an espresso machine, use 2 espresso shots instead of brewed coffee.

You can also use instant coffee powder dissolved in water to make this Mexican coffee.

Nespresso, Aeropress, etc can also be used.

Tip – Freshly grind the coffee beans for the best taste.

Cocoa Powder – A good quality unsweetened cocoa powder makes a difference in the taste. I like to use Hershey’s brand.

Spices – Fragrant spices like ground nutmeg, cinnamon, and cayenne pepper give this coffee drink a warm, spicy kick, making it unique.

Milk – I like to use whole milk (full-fat milk) to make this drink rich and creamy, but you can go for skim milk or low-fat milk.

Plant-based milk like coconut milk, oat milk, almond milk, or soya milk also works great in this recipe.

Sugar – Use confectioner’s sugar to sweeten the coffee. It has a little bit of cornstarch added to it, which makes the drink super creamy.

Adjust the quantity of sugar as per your taste.

You can use regular white sugar or brown sugar if the confectioner’s sugar is not easily available.

Use honey or maple syrup for a healthy alternative.

A little bit of vanilla extract makes the difference. Try it!

Whipped Cream – It is optional, but a bit on the top makes it look so good.

How To Make Mexican Mocha Coffee

In a small bowl, mix

  • 2 tablespoon confectioner’s sugar
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper

Your mocha mix is ready.

Dry ingredients mixed in a bowl.

Add 6 oz (200 ml) of strong brewed coffee to a saucepan along with the mocha mix and stir well.

Heat on medium heat until the mixture comes to a boil.

Brewed coffee and dry mocha-mix added to a saucepan.
Mixed well.

While the coffee mixture is heating, froth ¼ cup of hot milk using a handheld electric frother or a frothing machine.

Note – If you are using plant-based milk, it will not froth as well as regular milk.

Frothing the milk.

Pour the coffee mixture into a mug.

Coffee mixture poured in a mug.

Pour foamy milk on top. Top with whipped cream (optional) and serve immediately.

Topped with foamy milk to make Mexican Mocha.

Frequently Asked Questions

How do I make a large batch of Mexican Mocha-Mix?

I like to make a big batch of Mexican mocha mix and store it in an airtight container. Whenever I feel like sipping on this drink, I add 2-3 tablespoon of this mix to brewed coffee and pour frothy milk on top, and my Mexican spiced mocha gets ready in no time.

Mix 1 cup confectioner’s sugar, ½ cup unsweetened cocoa powder, 2 teaspoon ground cinnamon, 2 teaspoon ground nutmeg, and 1 teaspoon cayenne pepper in a mixing bowl. Store the mocha mix in a glass container in a cool and dry place for up to 15 days.

Mix 2 to 3 tablespoons of this mocha mix with 6 oz of brewed coffee and ¼ cup of milk. You can also adjust it according to your taste.

This mix makes for a great edible gift during festivals, birthdays, or special occasions.

How to make Mexican mocha recipe using Mexican chocolate?

To make this drink, you can replace the cocoa powder with Mexican chocolate; it will taste even better. Add 2 tablespoon chopped Mexican chocolate into the milk in a saucepan and switch on the stove. Heat it on medium heat until the chocolate melts, and mixed with the milk completely. Now, pour in the brewed coffee and spices and mix well. Froth the coffee using a frother and serve hot with whipped cream.

How to froth the milk without the steamer or an electric frother?

Don’t have a fancy steamer or frother? Then, use an immersion blender, a regular stand blender, or just a jar with a lid to froth the milk.

How to make iced Mexican mocha?

You can also make an iced version of this Mexican spiced mocha. Make the coffee and mixture and bring it to room temperature. Pour it into a serving glass filled with ice cubes. Top with frothy milk. Stir and serve!

Serving Suggestions

This spicy coffee drink is perfect to serve on cold fall or winter days. It is my favorite drink to sip on sitting on the Christmas tree during the holiday season.

You can also serve it after a Cinco de Mayo feast.

Use a cinnamon stick as a stirrer for your Mexican spiced mocha. As you stir, the cinnamon stick will infuse the drink with additional warmth and aroma.

You can add a shot of whiskey or tequila for an adult twist. It adds depth and complexity to the drink, making it a perfect evening indulgence.

Add a scoop of vanilla ice cream to turn your Mexican mocha into a dessert. The contrast of hot and cold and the flavors of chocolate and coffee make it a delightful treat.

Storage Suggestions

This hot coffee tastes best when made fresh. You can’t store and reheat it because it will change the texture of the mocha.

But you can make a big batch of mocha mix and use it to make the drink whenever you feel like sipping it.

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This Mexican Mocha tastes like "your coffee met hot chocolate"! With a kick from spices and chocolaty flavors from cocoa powder, this Latin-inspired mocha will keep you warm on cold winter or rainy days. Try it!
5 from 4 votes

Spicy Mexican Mocha Recipe (Aztec Mocha)

This Mexican Mocha (Aztec Mocha) tastes like "your coffee met hot chocolate"! With a kick from spices and chocolaty flavors from cocoa powder, this Latin-inspired mocha will keep you warm on cold winter or rainy days. Try it!
Prep: 2 minutes
Cook: 2 minutes
Total: 4 minutes
Servings: 1 people

Ingredients 

  • 2 tablespoons confectioner's sugar
  • 6 ounces strong brewed coffee (200 ml, or 2 shots espresso)
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon cayenne pepper
  • ¼ cup hot milk (whole, skim or plant-based)
  • whipped cream (optional)
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Instructions 

  • In a small bowl, mix together confectioner’s sugar, unsweetened cocoa powder, ground cinnamon, ground nutmeg, and cayenne pepper. Your mocha-mix is ready.
  • Add brewed coffee to a saucepan along with the mocha mix and stir well. Heat on medium heat until the mixture comes to a boil.
  • While the coffee mixture is heating, froth hot milk using a handheld electric frother or a frothing machine.
  • Pour the coffee mixture into a mug.
  • Pour foamy milk on top. Top with whipped cream (optional) and serve immediately.

Video

YouTube video

Notes

You can make a large batch of mocha-mix and use it to make this drink whenever you feel like sipping. Mix 2 to 3 tablespoons of this mocha-mix with 6 oz brewed coffee and ¼ cup milk. You can also adjust it according to your taste. 
If you are using plant-based milk, it will not froth as well as regular milk.
Add more sweetener if you like your coffee sweeter.

Nutrition

Calories: 117kcal, Carbohydrates: 23g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 31mg, Potassium: 249mg, Fiber: 2g, Sugar: 19g, Vitamin A: 205IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 1mg
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1 Comment

  1. I have always had my coffee with a pinch of cayenne. Just found out it is common in Mexico. I thought I was just a bit different b4 finding the M Mocha recipe.