Mexican Mocha Recipe

Name: Roasted Nomads Mexican Mocha Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 cups strong brewed coffee (or double-strength drip / espresso); 3 tbs whole milk; 1 tsp unsweetened cocoa powder; 1 tbs dark chocolate (60–70%), finely chopped; 1 tsp brown sugar; 1 tsp ground cinnamon; 0.25 tsp ground ancho chile or a pinch cayenne; 0.25 tsp vanilla extract; 2 tbs whipped cream; 0.125 tsp cinnamon (for dusting); 1 tsp grated chocolate or cocoa nibs (optional); 0.0625 tsp salt

Inspired by Roasted Nomad

Time10m

Serves1

Make Mexican Mocha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee base

1 cups strong brewed coffee (or double-strength drip / espresso)

3 tbs whole milk

Chocolate & flavoring

1 tsp unsweetened cocoa powder

1 tbs dark chocolate (60–70%), finely chopped

1 tsp Brown sugar

1 tsp Ground cinnamon

1/4 tsp ground ancho chile or a pinch cayenne

1/4 tsp Watkins vanilla extract

Finishing & optional garnishes

2 tbs whipped cream

1/8 tsp cinnamon (for dusting)

1 tsp grated chocolate or cocoa nibs (optional)

0.063 tsp Celtic sea salt

Method

Coffee base

Brew coffee

Brew 1 cup of strong coffee (or pull two single-shot espressos / 2 ounces concentrated espresso-style). Keep it hot.

Warm the milk: place 3 tablespoons whole milk in a small saucepan over low heat until steaming but not boiling (about 1–2 minutes). Alternatively, steam milk with an espresso machine.

Chocolate & flavoring

Make the chocolate mixture: in a small heatproof bowl or directly in the saucepan, whisk together 1 teaspoon unsweetened cocoa powder, 1 tablespoon finely chopped dark chocolate, 1 teaspoon brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ancho chile (or a pinch of cayenne), and 1/16 teaspoon salt until evenly combined.

Combine with milk: add the warmed milk to the chocolate mixture and place over very low heat. Stir constantly until the chopped chocolate is fully melted and the mixture is glossy and smooth (about 1–2 minutes). Do not let it simmer vigorously.

Add coffee and vanilla: pour the hot brewed coffee into the chocolate-milk mixture and whisk until fully incorporated. Stir in 1/4 teaspoon vanilla extract. Taste and adjust sweetness or heat (add more brown sugar or a touch more cayenne if desired).

Finishing & optional garnishes

Serve: pour the Mexican mocha into a pre-warmed 10–12 oz mug.

Top and garnish: dollop about 2 tablespoons whipped cream on top, dust with 1/8 teaspoon ground cinnamon, and sprinkle 1 teaspoon grated chocolate or cocoa nibs if using.

Final taste check: add a tiny extra pinch of salt if the drink needs brightness. Serve immediately.