Spicy Mexican Mocha Recipe (Aztec Coffee)
Rich, creamy, impossibly chocolatey, and tongue-tinglingly fiery, my Spicy Mexican Mocha recipe is a make-at-home coffee drink that’s equal parts dessert. Simply made by combining cinnamon- and cayenne-spiked Mayan drinking chocolate with a few shots of bold espresso, this café-style drink tastes like a melted chili chocolate bar.
Ingredients
- 1 C Whole Milk or sub full fat coconut milk
- 2 tablespoon Heavy Cream optional, or sub coconut cream
- ⅛-1/4 teaspoon Kosher Salt to taste
- 1 tablespoon Brown Sugar optional, add to taste
- ½ teaspoon Vanilla Extract or ¼ teaspoon almond extract
- ½ teaspoon Cinnamon
- ¼ teaspoon Cayenne or to taste
- 2.5-2.7 ounce round Dark Mexican Chocolate (e.g. Taza) chopped, preferably 72% or higher; substitute 2.5 ounces high quality dark chocolate chips or dark chocolate bar cut into small pieces
- 4 shots Espresso
Instructions
- Set your saucepan over medium heat. Add milk, cream, brown sugar (if using) and salt. Stir or whisk to dissolve the solids, removing from heat before the milk comes to a simmer.
- Add the vanilla and spices, whisking to combine.
- Add the chocolate and allow to sit for about 3 minutes to melt. Whisk until fully combined, taste and adjust seasoning as needed.
- While you wait for the chocolate to melt, brew your espresso. No need for a fancy machine — this inexpensive stovetop espresso pot is what I use.
- Pour 2 shots of espresso into your mug of choice, top with half of the drinking chocolate, give it a stir, and enjoy! (If desired, top with a spoonful of freshly whipped cream or a homemade marshmallow.)
Notes
Expert Tips:
- The spicy Aztec chocolate drink base makes enough for two of these Mexican mochas — feel free to save half for later on in the week! Leftovers will keep well in the fridge for up to 7 days.
- Chop the chocolate finely — the smaller the pieces, the quicker they melt.
- For an extra frothy consistency, use a milk frother or your blender to mix it up.
- Don't let your milk come anywhere close to a boil or you'll risk scorching it. Trust me, burnt milk doesn't taste good. Remove from heat as soon as the sugar and salt have dissolved.
- Iced Mexican Mocha - Who doesn’t love a little fire and ice? Let your drinking chocolate cool in the fridge for a few hours, then assemble the spicy mocha over ice. To prevent flavor dilution, consider using coffee ice cubes.
- Vegan/Dairy-Free - Most Mexican chocolate tablets are vegan (Taza included!), so all you have to worry about is swapping in a full-fat plant-based milk and vegan cream (if using).
- Optional Toppers - While this Aztec coffee is delightfully decadent on its own, you’re welcome to zhuzh it up with some amaretto whipped cream or a homemade marshmallow.
- Medici-Style - Another favorite college haunt of mine was Medici on 57th, which we affectionately called “the Med.” They served their mochas with a scoop of chocolate ice cream and whipped cream on top. Y’all? They were SO FRIGGIN’ GOOD I’d legit lick the mug when I was done. Nowadays, I like to replace plain chocolate with my chocolate marshmallow ice cream for hot chocolate vibes and omit the added whipped cream. There’s only so much decadence I can handle!
Nutrition
Calories: 344kcalCarbohydrates: 31gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 32mgSodium: 208mgPotassium: 283mgFiber: 4gSugar: 24gVitamin A: 524IUVitamin C: 0.4mgCalcium: 172mgIron: 0.2mg
Tried this recipe?Let us know how it was!