Dark chocolate slowly melting into warm coconut milk, the smell of cinnamon and fresh coffee, and a gentle heat from cayenne that arrives only after you swallow. The Mexican Mocha is rich without being cloying and exactly what a cold afternoon calls for.
30 g
dark or Mexican chocolate chopped
8 oz
canned coconut milk
4 oz
brewed coffee hot
¼ tsp
ground cinnamon
¼ tsp
vanilla extract
pinch of
cayenne pepper
Garnish: Dusting of ground cinnamon · Ice: Served up, no ice
Mexican Mocha
Rich and chocolatey with roasted coffee, warm cinnamon, a hint of vanilla and a gentle chili warmth. Creamy and not too sweet.
The Mexican Mocha is a modern café drink that combines an ordinary mocha with the flavors of Mexican hot chocolate. Drinking chocolate has deep roots in Mexico: cacao was consumed as a drink in Mesoamerica long before the arrival of Europeans, often seasoned with chili, and later sweetened with sugar and spiced with cinnamon.
Today Mexican table chocolate, sold in discs flavored with sugar and cinnamon, is still used to make hot chocolate at home, and regions such as Oaxaca are known for their chocolate. Coffee shops outside Mexico borrowed these spices for their mochas, which is why the drink goes by names like Mexican Mocha or Aztec Mocha. This version uses coconut milk for a naturally creamy, dairy-free cup.
No, this recipe is alcohol-free. It does contain caffeine from the coffee.
The spices borrowed from Mexican hot chocolate: cinnamon, often chili or cayenne, and sometimes vanilla.
Yes. Two shots of espresso replace the brewed coffee and give a stronger coffee flavor.
The perfect sound
Warm chocolate, a hint of spice and romance.
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