Mexican Mocha
Mexican Mocha is a Latin-inspired beverage that infuses coffee with dark chocolate and the kick of cayenne pepper. This drink is perfectly cozy and warming for chilly winter days.
❤️ You’ll Love This Mexican Mocha Recipe
Taste & Texture:
- Combination of bitter notes of dark chocolate and strong coffee.
- Just sweetened with powdered sugar without being overly sweet.
- A hint of cinnamon
- A feel of spicy kick in the throat at the end of every sip from cayenne pepper.
- A slightly creamy from the addition of whole milk.
- Velvety smooth and richness of melted chocolate in every sip.
A new alternative to hot chocolate during the Holiday season: Why not make this spicy mocha for adults this Christmas instead of old classic hot chocolate? I’m sure everyone will love it.
Easy to make: A few simple steps and easily available 7 ingredients are needed to make this delicious, warm, and cozy beverage.
🧾 Ingredient Notes
- Dark Chocolate: Choose high-quality dark chocolate for the best flavor. The higher the cocoa content, the richer the taste.
- Milk: Whole milk gives the best creamy texture. However, you can substitute with almond or oat milk for a dairy-free version.
- Powdered Sugar: Provides sweetness to mocha. Adjust the quantity based on your preference.
- Ground Cinnamon: Cinnamon is a warm, spicy note that complements the coffee and chocolate.
- Cayenne Pepper: It adds a spicy kick that makes this beverage unique.
- Vanilla: It enhances the overall flavor profile of the mocha.
- Strong Coffee: Use freshly brewed coffee for the best results.
👩🍳 How To Make Mexican Mocha? (Pics)
1) In a saucepan, combine milk, powdered sugar, and finely chopped dark chocolate.
2) Heat the mixture over medium heat until the chocolate melts and the mixture starts to simmer.
3, 4) Remove from heat and stir in vanilla and freshly brewed coffee.
5) Also, add ground cinnamon and cayenne pepper.
6) Whisk well to ensure all ingredients are well combined. Serve hot, garnished with whipped cream.
💭 Expert Tips To Make Mexican Mocha
- Always use high-quality dark chocolate. It plays a pivotal role in determining the taste and richness of your mocha.
- Ensure you don’t boil the milk and chocolate mixture; bring it to a light simmer to prevent burning.
- Cayenne pepper can be quite potent. Start with a smaller amount and adjust according to your preference.
- If you prefer a stronger coffee flavor, increase the coffee quantity or use espresso.
- For an extra creamy mocha, consider using half milk and half cream.
- To ensure a smooth beverage, consider sieving the mocha before serving to remove any undissolved spices.
- A dollop of whipped cream on top not only adds to the aesthetics but also provides a creamy contrast to the spicy mocha.
🥣 Storage Instructions
- To refrigerate, store leftovers in a mason jar or glass container for 2-3 days.
- To reheat, pour the mocha into a saucepan and place it on the stovetop. Stir continuously to prevent any separation and heat until it is hot. Or simply reheat in a microwave.
Note: Once prepared, Mexican Mocha is best enjoyed immediately. Avoid freezing, as it can alter the texture and consistency of the mocha.
🍽 Serving Ideas
- Whipped Cream and Cacao Nibs: Garnish your mocha with a generous whipped cream and a sprinkle of cacao nibs. The crunchy bitterness of the cacao nibs contrasts beautifully with the velvety mocha and smooth whipped cream.
- Churros: Serve your mocha alongside freshly made churros. The sugary, crispy exterior of the churro complements the rich and spicy mocha, offering a truly authentic Mexican treat.
Check Out Other Hot Beverages
Did you try this Mexican mocha recipe? I’d love to hear about it! Leave a review in the comment section below.
Mexican Mocha Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 oz Dark chocolate, chopped finely
- 2 cup Milk, Full-fat
- 4 tablespoons Powdered sugar (Confectioner’s sugar or icing sugar)
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Cayenne pepper
- 1 teaspoon Pure vanilla extract
- 1 cup Strong coffee
Instructions
- In a saucepan, combine milk, powdered sugar, and finely chopped dark chocolate.
- Heat the mixture over medium heat until the chocolate melts and the mixture starts to simmer.
- Remove from heat and stir in vanilla and freshly brewed coffee.
- Also, add ground cinnamon and cayenne pepper.
- Whisk well to ensure all ingredients are well combined. Serve Mexican mocha hot, garnished with whipped cream.
Notes
- Always use high-quality dark chocolate. It plays a pivotal role in determining the taste and richness of your mocha.
- Ensure you don’t boil the milk and chocolate mixture; bring it to a light simmer to prevent burning.
- Cayenne pepper can be quite potent. Start with a smaller amount and adjust according to your preference.
- If you prefer a stronger coffee flavor, increase the coffee quantity or use espresso.
- For an extra creamy mocha, consider using half milk and half cream.
