ICED MEXICAN MOCHA Recipe
If you’re a lover of spice, chocolate, and all things coffee, you’re about to fall head over heels for this ICED MEXICAN MOCHA. It’s the ultimate fusion of bold espresso, velvety cocoa, and a playful kick of chili, chilled for pure refreshment. This drink is unapologetically vibrant, balancing deep, chocolatey flavors with gentle cinnamon and just a whisper of heat. Refreshment this intriguing is not just reserved for specialty cafés—now you can whip it up right at home, any time a craving strikes!
Ingredients You’ll Need
The ingredient list for this ICED MEXICAN MOCHA is simple, yet each component brings its own sparkle. Don’t skip a single addition; together, they create the perfect sweet-spicy-smooth sip that makes this drink iconic!
- Sugar: The sweetness is essential to round out the bitterness of both cocoa and coffee and balance the spice.
- Unsweetened cocoa powder: Go for natural or Dutch-processed; it delivers that deep, chocolatey backbone.
- Chili powder: Adds that unmistakable Mexican flair—smoky, a little earthy, and oh-so-inviting.
- Cinnamon: For that warm hug of flavor, it’s the secret that ties chocolate and chili together beautifully.
- Cayenne pepper (optional): Feeling bold? Even a pinch elevates the heat, but you can dial it down if you like things milder.
- Water: It transforms the spice mixture into a silky syrup that blends seamlessly into your coffee.
- Cold coffee: Brew your favorite coffee extra strong and chill it; robust flavor is key here!
- Ice: Essential for a bracingly cold, unquestionably “iced” mocha.
- Milk or cream of choice: This is what gives your ICED MEXICAN MOCHA its creamy body—dairy, oat, almond, or coconut, they all work beautifully.
How to Make ICED MEXICAN MOCHA
Step 1: Mix the Dry Ingredients
Start by sifting the sugar, unsweetened cocoa powder, chili powder, cinnamon, and cayenne pepper (if you’re embracing extra heat) together in a bowl. Sifting isn’t just about eliminating lumps—it actually helps those spices disperse evenly into your syrup later, so you’ll get a balanced hit of flavors in every sip. This spice mix will make just over half a cup, and it keeps well for a few days if you get the urge to make another drink later!
Step 2: Create the Cocoa Syrup
Combine a half cup of the spice mix with half a cup of water in a microwave-safe dish. Heat the mixture in the microwave for 20 to 30 seconds. Why the microwave? It melts everything together in seconds, so the sugar and cocoa dissolve completely into a rich, spicy syrup. Give it a thorough stir until glossy and smooth—no grainy bits allowed! Let it chill in the fridge while you prep the rest.
Step 3: Assemble the Mocha
Brew up two cups of your favorite coffee, but let’s make it strong—a simple way is to double the grounds per cup, as you won’t want your mocha getting lost under all that gorgeous cocoa flavor. Cool it fast by popping it in the fridge, or simply make it ahead of time. Then, stir your cocoa syrup into the cold coffee until the drink is silky and uniform.
Step 4: Chill and Serve Over Ice
Fill your glasses with plenty of ice—this is, after all, an ICED MEXICAN MOCHA—so it stays refreshingly cold from the first sip to the last. Pour the mocha-coffee mixture over the ice. Top it all off with a good splash of milk or cream; watch as it swirls into the dark mocha in ribbons. Give it a gentle stir to marinate those flavors together just before serving.
How to Serve ICED MEXICAN MOCHA
Garnishes
This ICED MEXICAN MOCHA loves a little flair. A squiggle of whipped cream or a scoop of cold foam is instant luxury. For a pro touch, dust with a little cinnamon or cocoa powder, or even add a pinch of chili powder over the whipped cream for a bold flash of color and flavor. A cinnamon stick stirrer never goes amiss, either!
Side Dishes
This mocha pairs brilliantly with pastries that have a hint of spice or sweetness—think cinnamon rolls, Mexican wedding cookies, or even a slab of banana bread. For a lighter touch, a small bowl of fresh berries keeps things fruity and refreshing on a sunny day. Whatever you choose, don’t be surprised if your ICED MEXICAN MOCHA steals the show!
Creative Ways to Present
Try making mocha ice cubes by freezing some of your drink in an ice tray—these cubes make a show-stopping addition, keeping your coffee undiluted. Serve it in mason jars for a homey cafe vibe, or in tall glasses rimmed with a mix of sugar and a touch of chili powder for dramatic effect. Hosting brunch? Line up mini versions in shot glasses and let everyone serve themselves.
Make Ahead and Storage
Storing Leftovers
If you have extra mocha mix, store it in an airtight jar in the fridge for up to 3 days. The flavors will mingle and deepen, actually making those later servings even more delicious. Just give it a quick shake or stir before using, as some settling may occur.
Freezing
Pour any leftover mocha mixture, without the milk, into ice cube trays and freeze. These mocha cubes are brilliant for blending into frappes or tossing into your next ICED MEXICAN MOCHA, keeping your drink cold and strong rather than watered down!
Reheating
While this treat is designed to be served cold and refreshing, you can actually warm up the cocoa syrup if you want a spicy hot mocha later on. Microwave the syrup until just heated through, then mix with hot coffee and steamed milk for a cozy, winter-friendly version.
FAQs
Can I make the cocoa syrup ahead of time?
Yes! You can prepare the cocoa syrup several days in advance and store it in the refrigerator. This makes it easy to whip up an ICED MEXICAN MOCHA anytime the craving hits, no last-minute mixing necessary.
Is there a way to make this without coffee?
Absolutely—swap out the cold coffee for chilled brewed black tea, or even iced milk for a caffeine-free Mexican hot chocolate vibe. The key is keeping that wonderful spicy-chocolate syrup as your base.
How spicy is this drink?
The heat is very customizable! The recipe as written has a gentle warmth, but you can dial it up or down by adjusting the chili powder and omitting or adding the cayenne pepper. Taste-test as you go to find your perfect level of spice.
Can I use a different sweetener?
Definitely. Substitute white sugar with coconut sugar, honey, agave, or even a sugar substitute if preferred. Just keep in mind that liquid sweeteners may change the texture of your syrup slightly.
What kind of milk works best?
Truly, anything goes! Dairy milk, half-and-half, oat, almond, coconut, or soy—each brings a unique texture and subtle flavor note to the finished ICED MEXICAN MOCHA. Try different milks to discover your favorite combination.
Final Thoughts
There is nothing quite like mastering your own ICED MEXICAN MOCHA—bold, chocolatey, and crowned with just enough heat to keep things interesting. Give this recipe a try, play with the spice, and make it yours. You’ll never look at a regular mocha the same way again!
Print
ICED MEXICAN MOCHA Recipe
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful and spicy twist on classic iced coffee, this Iced Mexican Mocha combines the rich flavors of cocoa, cinnamon, and a hint of chili for a refreshing and invigorating drink that is perfect for any time of day.
Ingredients
Cocoa Syrup:
- 6 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons chili powder*
- 1½ teaspoons cinnamon
- ¼ teaspoon cayenne pepper (optional – see note)
- ½ cup water
Iced Mexican Mocha:
- 2 cups cold coffee
- ice
- milk/cream of choice
Instructions
- Cocoa Syrup: Sift sugar, cocoa, chili powder, cinnamon, and cayenne pepper (if using) together. This will make a little over ½ cup of seasoning mix.
- Mix ½ cup cocoa mix with ½ cup water. Heat in the microwave for 20-30 seconds until the sugar mix dissolves into the water. Chill.
- Iced Mexican Mocha: Stir cocoa syrup into two cups of cold coffee. Serve over ice with milk.
Notes
- *Adjust the amount of chili powder and cayenne pepper to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 glass
- Calories: 100
- Sugar: 16g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Iced Mexican Mocha, Mexican Mocha, Spiced Coffee, Iced Coffee, Cocoa Coffee
