This Mexican Iced Mocha takes your standard mocha and gives it a little spice with cinnamon and chili powder. Wake up to this iced coffee all summer long paired with your favorite breakfast tacos or my favorite coffee cake recipe.
Warm weather makes drinking iced coffee oh so delicious. This summer, try a spicier version that will give you that extra kick to start your day or an afternoon pick-me-up!
This summer, my daily routine is an early morning walk followed by this Mexican Iced Mocha. Working from home isn’t so bad. 🙂
Have you tried an iced coffee granita? It’s the ultimate frozen coffee dessert.
How to make a Mexican iced mocha
First let’s address the most common question I get.
Is it spicy?
The answer is NO! It’s just the slightest bit of chili powder. It’s noticeable, but not overwhelming.
Step 1: Pick a well-sourced coffee bean.
Your iced mocha will only be as good as your coffee.
Start with a visit to your local roastery to pick up a good quality bean. Lately, I’ve been digging on these four coffees.
Step 2: Mix sugar, cocoa, cinnamon and chili powder together.
This step is crucial to make sure the spices are evenly distributed throughout the sugar. No one wants clumps of cinnamon floating in your iced coffee.
Step 3: Mix the sugar/spice blend with freshly brewed espresso.
You’ll need to have the capability to pull two, long dark shots of espresso. Then immediately mix the espresso shots with the sugar/spice.
++Give the sugar mixture a few minutes to dissolve in the hot coffee.
Step 4: Combine and shake the coffee, milk and ice cubes.
Use a ball jar with lid or cocktail shaker to combine milk, coffee/sugar mixture and ice cubes. Give it one last vigorous shake.
This last step really distributes the flavor throughout the whole coffee. There’s nothing worse than having all your flavor at the bottom of your coffee cup!
Cubed iced makes the best ice for iced mochas!
These square silicone ice cube trays make it easy to have make them at home!
This Mexican Iced Mocha takes your standard mocha and gives it a little spice with cinnamon and chili powder. Wake up to this iced coffee all summer long paired with your favorite breakfast tacos.
- 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 (more/less to taste)
Pull 2 long shots of espresso (about 1/2 cup).
In a wide mouth ball jar with lid or cocktail shaker, combine milk, coffee/sugar mixture and ice. Shake vigorously to combine.
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