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!
If you like to treat yourself to a good cup of coffee, then do give these coffee recipes a try – Horchata Coffee, Iced Vanilla Latte, Caramel Latte, Cold Coffee, Vietnamese Coffee, Dalgona Coffee, and Nutella Coffee.
About This Recipe
Mexican Mocha, also known as (Aztec Mocha or Oaxacan Latte) is nothing but your usual mocha with an addition of 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 cold.
It is super easy to make, not overly sweet, and tastes out of the world!
A regular mocha uses chocolate sauce 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.
Coffee – Brew strong coffee using your favorite method.
Mocha Pot, French Press, or a regular Coffee Machine works fine to brew the coffee.
If you have an espresso machine, use 2 shots of espresso in place of brewed coffee.
You can also use instant coffee powder dissolved in water to make this Mexican coffee.
Cocoa Powder – A good quality unsweetened cocoa powder really makes a difference in the taste.
Spices – Nutmeg, cinnamon, and cayenne pepper give this drink a warm spicy kick making it very unique.
Milk – I like to use whole milk (full-fat milk) to make this drink rich and creamy but you can definitely 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.
Having said that, you can definitely use regular 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 really makes the difference. Try it!
Whipped Cream – It is optional but a little bit on the top just makes it look so good.
How To Make Mexican Mocha Coffee
In a small bowl, mix together 2 tablespoon confectioner’s sugar, 1 tablespoon unsweetened cocoa powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon cayenne pepper.
Your mocha-mix is ready.
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.
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.
Pour the coffee mixture into a mug.
Pour foamy milk on top. Top with whipped cream (optional) and serve immediately.
Frequently Asked Questions
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 just 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.
In a mixing bowl, mix together 1 cup confectioner’s sugar, ½ cup unsweetened cocoa powder, 2 teaspoon ground cinnamon, 2 teaspoon ground nutmeg, and 1 teaspoon cayenne pepper. 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 brewed coffee and ¼ cup milk. You can also adjust it according to your taste.
This mix makes for a great edible gift during festivals, birthdays, or special occasions.
You can replace the cocoa powder with Mexican chocolate to make this drink, 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 gets mixed with the milk completely. Now, pour in the brewed coffee, spices and mix well. Froth the coffee using a frother and serve hot with whipped cream on top.
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
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!
This drink tastes best when made fresh. You really can’t store and reheat it because it will change the texture of 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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Mexican Mocha Recipe (Aztec Mocha)
- 2 tablespoons confectioner's sugar
- 6 ounces strong brewed coffee (200 ml, or two shots espresso)
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- ¼ cup hot milk (whole, skim or plant-based)
- whipped cream (optional)
- 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.
Did you make this recipe? Let me know!