Mexican Mocha Recipe

Brew coffee

Brew 1 cup of strong coffee or pull a double shot of espresso (about 1 cup total liquid). Keep it hot.

In a small heatproof bowl, combine 1 tablespoon unsweetened cocoa powder with 2 tablespoons hot water and whisk until smooth and free of lumps to make a cocoa paste (this blooms the cocoa for better flavor).

Stir the 1 tablespoon finely chopped dark chocolate into the hot coffee/espresso until melted and fully incorporated.

Add the whipped cocoa paste to the coffee-chocolate mixture and whisk to combine. Keep warm on low heat or set aside while preparing the milk.

In a small saucepan, combine 1 cup milk, 1 teaspoon granulated sugar, and 1 teaspoon vanilla extract.

Warm the milk mixture over medium-low heat, stirring occasionally, until it is steaming (do not boil) and the sugar is fully dissolved, about 3–5 minutes.

If you prefer a frothier drink, froth the warmed milk with a milk frother or by whisking vigorously for 20–30 seconds. For a richer texture, you can scald the milk (heat until very hot but not boiling) before frothing.

Pour the warmed/frothed milk into the coffee-chocolate mixture and stir gently to combine, keeping a little foam on top if frothing.

Stir in 1 teaspoon ground cinnamon and a pinch of salt to the assembled drink. Taste and, if desired, add a pinch of ground ancho chile or cayenne for a mild warming heat. Adjust sugar to taste if you want it sweeter.

Ladle the Mexican Mocha into a warmed mug.

Top with 2 tablespoons whipped cream if using, then garnish with shaved chocolate or a light dusting (about 1 teaspoon) of cocoa. Optionally sprinkle a tiny extra pinch of cinnamon or chile on top.

Serve immediately while hot.