Name: Mexican Iced Mocha Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 1/2 cup espresso (about 2 long shots); 1.5 Tbs granulated sugar; 1 tsp Dutch processed cocoa powder; 1/4 tsp cinnamon; 1/8 tsp chili powder; 1/2 cup almond or oat milk (adjust to taste); Ice cubes

Jump to Recipe

Let’s take your coffee game on a spicy, velvety journey with this Mexican Iced Mocha. It’s everything you love about a good iced mocha but with a bold, cozy twist: real cinnamon and just the tiniest hint of chili powder for warmth and excitement. The espresso is deep and rich, the cocoa brings a bittersweet hug, and that subtle hint of heat? Pure magic. In one glass, you’ve got a café-worthy drink that tastes like a celebration. Whether you’re waking up, winding down, or craving an afternoon treat, this Mexican Iced Mocha is about to become your new obsession.

Mexican Iced Mocha Recipe - Recipe Image

Ingredients You’ll Need

The secret to this classic-meets-creative treat is all in the details. These handful of ingredients may be familiar, but together they make every sip something special—each one plays a key role in bringing out the flavor, creaminess, and signature warmth of a Mexican Iced Mocha.

Espresso: Deep, bold, and the essential backbone of any great mocha—use freshly pulled shots for maximum flavor.
Granulated sugar: Sweetens things just right, balancing the bitterness of the cocoa and heat from the spices.
Dutch processed cocoa powder: Lends an ultra-smooth chocolate flavor and deep chocolate color that makes every sip luscious.
Cinnamon: Adds that unmistakable warmth, giving the mocha its signature Mexican flair.
Chili powder: Just a pinch gives a gentle, lingering heat without overpowering—be brave!
Almond or oat milk: Both keep things creamy and plant-based; choose your favorite for just the right richness.
Ice: Turns your masterpiece into a frosty, refreshing drink perfect for warm days… or any day, really!

How to Make Mexican Iced Mocha

Step 1: Brew the Espresso

Start by pulling two long shots of espresso—about half a cup total. Fresh espresso gives this drink its backbone, with intensity and depth that stands up to chocolate and spice. If you don’t have an espresso machine, you can use very strong brewed coffee as a backup, but espresso adds that authentic punch.

Step 2: Blend the Sweet Spices

In a small bowl, mix together the granulated sugar, Dutch processed cocoa powder, cinnamon, and chili powder. Stir well so all the dry ingredients are fully combined. This mixture is key—it ensures the warmth and chocolate flavor are perfectly even throughout your Mexican Iced Mocha.

Step 3: Dissolve in Hot Espresso

Pour the fresh espresso over your sugar and spice mixture. Stir thoroughly and patiently; it should take a minute or two, but keep going until all the sugar dissolves and you’ve got a smooth, chocolatey base. This step is where the magic happens—those flavors meld right into the hot coffee for a rich, unified base.

Step 4: Shake It Up

Now it’s time to chill and froth. In a wide-mouthed mason jar (with a tight lid) or a cocktail shaker, combine your spicy mocha base with the almond or oat milk and a generous handful of ice. Secure the lid and shake vigorously for 15-20 seconds. The shaking isn’t just for chills—it also makes the drink perfectly frothy and well-blended.

Step 5: Pour and Serve

Strain or simply pour your Mexican Iced Mocha into a tall glass filled with ice. Enjoy the cool, spiced aroma and that gorgeous coffee-and-chocolate swirl! Top with your favorite garnishes or sip as-is for pure, bold refreshment.

How to Serve Mexican Iced Mocha

Garnishes

Elevate your glass with a sprinkle of cocoa powder or cinnamon right on top. For extra flair, add a dollop of whipped cream and a tiny pinch of chili powder, or toss in a cinnamon stick for stirring. These little touches not only make it beautiful but add more layers to each delicious sip of Mexican Iced Mocha.

Side Dishes

Think of pairing your Mexican Iced Mocha with a flaky croissant, a buttery scone, or even a slice of banana bread. The drink’s warming spices also go brilliantly with a simple piece of dark chocolate or a cinnamon-dusted cookie on the side, transforming your coffee break into a true café treat.

Creative Ways to Present

For something special, serve your Mexican Iced Mocha in chilled glass jars or rustic tumblers. Drizzle a little chocolate sauce around the inside of the glass before pouring. Hosting brunch? Create a build-your-own iced mocha bar with a spread of toppings, mini spoons, and fancy straws—guests will love the interactive twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mexican Iced Mocha (a rare occurrence!), refrigerate it in an airtight jar or bottle. It will stay fresh for up to two days. The flavors actually meld together and deepen overnight, so even the next day’s sip is rich and satisfying.

Freezing

For a fun twist, freeze any extra mocha in ice cube trays. The cubes can be blended later into a frozen version of your favorite drink or dropped into a new glass so your mocha never gets watered down. Store frozen cubes in a freezer-safe bag for up to a month.

Reheating

While Mexican Iced Mocha is meant to be enjoyed cold, you can gently warm leftovers on the stove or in the microwave if you’re craving comfort. Heat slowly and stir well, so the cocoa and spices stay smooth and delicious. Just skip the ice and pour into your favorite mug for a cozy variation.

FAQs

Can I make Mexican Iced Mocha without espresso?

Absolutely! If you don’t have an espresso machine, just use very strong brewed coffee in the same amount. It won’t be quite as bold, but you’ll still enjoy those rich flavors and the warming spice kick.

Is it possible to make this drink dairy-free and vegan?

Yes, entirely! This recipe calls for almond or oat milk, both of which are naturally dairy-free, so you can sip happily if you’re avoiding dairy or following a vegan diet.

Can I use a different sweetener?

Definitely. While granulated sugar gives a classic sweetness, you can swap in coconut sugar, maple syrup, or even a sugar substitute if you prefer. Adjust to taste and make your Mexican Iced Mocha as sweet or subtle as you love.

How spicy is this mocha?

The 1/8 teaspoon of chili powder adds a gentle, background warmth—it won’t make your drink truly “spicy” but just a little intriguing. Prefer more of a kick? Go ahead and add a pinch extra!

Can I make a big batch for brunch or a party?

Yes! Simply multiply the ingredients by the number of servings you need, mix everything except the ice ahead of time, and chill. When guests arrive, just shake with ice and serve. Everyone will adore this crowd-pleaser.

Final Thoughts

If you’re ready to switch up your coffee routine and surprise your senses, this Mexican Iced Mocha is the drink to try next. Give it a spin, get creative with your toppings, and maybe even share with a friend (if you can bear to part with a glass). Enjoy every spiced, chocolatey, ice-cold sip!

Mexican Iced Mocha Recipe

★★★★★

5.3 from 23 reviews

Author: lilan
Total Time: 5 minutes
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and spicy flavors of Mexico with this refreshing Mexican Iced Mocha recipe. Perfect for a hot summer day or a cozy evening treat.

Ingredients

Scale

For the coffee mixture:

1/2 cup espresso (about 2 long shots)
1.5 Tbs granulated sugar
1 tsp Dutch processed cocoa powder
1/4 tsp cinnamon
1/8 tsp chili powder

For the drink:

1/2 cup almond or oat milk (adjust to taste)
Ice cubes

Instructions

Prepare coffee mixture: Pull 2 long shots of espresso (approximately 1/2 cup).

In a small bowl, combine sugar, cocoa powder, cinnamon, and chili powder. Add the espresso shots and stir until the sugar dissolves, about a few minutes.

Assemble the drink: In a wide-mouth ball jar with a lid or cocktail shaker, combine milk, coffee/sugar mixture, and ice cubes. Shake vigorously to mix well.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverage
Method: Shaken
Cuisine: Mexican