Iced Mexican Mocha Recipe
Cinco de Mayo calls for something bold, cold, and a little unexpected. This Iced Mexican Mocha brings together rich chocolate, strong coffee, and a kick of cinnamon and chili for a drink that's equal parts refreshing and indulgent — perfect for the party or the afternoon slump.
"Bold coffee meets dark chocolate and a hit of chili — this is a mocha with attitude."
Ingredients
- Strong brewed coffee: 1 cup, cooled
- Milk: ½ cup (dairy, almond, or oat milk all work great)
- Cocoa powder: 2 tablespoons
- Sugar: 1–2 tablespoons, to taste
- Cinnamon: ½ teaspoon
- Chili powder: A pinch (add more if you want real heat)
- Vanilla extract: ½ teaspoon
- Ice cubes: About 1 cup
- Whipped cream: For topping (optional)
- Chocolate syrup: For drizzling (optional)
- Cinnamon stick or ground cinnamon: For garnish (optional)
Instructions
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Brew Your Coffee
Start with a strong cup — the coffee is the backbone here. A dark roast brewed at a higher ratio works best. Let it cool to room temperature before using.
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Mix the Dry Ingredients
In a large cup or measuring pitcher, combine the cocoa powder, cinnamon, sugar, chili powder, and vanilla extract. Stir until evenly blended.
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Dissolve with Hot Coffee
Pour the hot (or warm) coffee directly over the dry mixture and stir thoroughly until the cocoa and sugar are fully dissolved. This is your mocha base.
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Build the Glass
Fill a large glass with ice. Pour in your milk of choice, then add the cooled mocha mixture on top. Give it a gentle stir to combine.
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Garnish and Serve
Top with whipped cream, a drizzle of chocolate syrup, and a pinch of cinnamon or a cinnamon stick. Serve immediately.
Pro Tips
Go Dark
A robust dark roast stands up to the bold chocolate and spice without getting lost. Medium roasts can work but may taste thin.
Control the Kick
Start with a small pinch of chili powder and taste as you go. A little goes a long way — you want warmth on the finish, not fire.
Deepen the Flavor
A square of melted 70% dark chocolate instead of cocoa powder gives a silkier texture and more complex chocolate depth.
Swap the Sugar
Brown sugar adds a molasses note that plays nicely with cinnamon. Honey or agave are great if you prefer a lighter sweetness.
Try It With Our Dark Roast
Our classic Dark Roast brings the bold, smooth backbone this mocha needs — rich cocoa notes and a clean finish that stand up to every spice.
Shop Dark Roast
