ICED MEXICAN MOCHA

I love the idea of Mexican mochas. I'm an iced coffee fanatic, so this was my attempt to combine my want for those warm, delicious flavors with my needs. Or maybe it's just my wants with my wants. This recipe is actually great hot or chilled, so it's perfect for everybody's wants!

Course Drink

Cuisine Mexican

Keyword coffee, drinks, mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 90kcal

Author Luci Petlack

Ingredients

Cocoa Syrup

6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons chili powder*
1½ teaspoons cinnamon
¼ teaspoon cayenne pepper optional - see note
½ cup water

Iced Mexican Mocha

2 cups cold coffee
ice
milk/cream of choice

Instructions

Cocoa Syrup

Sift sugar, cocoa, chili powder, cinnamon, and cayenne pepper(if using) together. This will make a little over ½ cup of seasoning mix.
Mix ½ cup cocoa mix with ½ cup water. Heat in microwave for 20-30 seconds until sugar mix dissolves into water. Chill.

Iced Mexican Mocha

Stir cocoa syrup into two cups cold coffee.
Serve over ice with milk

Notes

The cayenne pepper doesn't provide a great deal of spice in this recipe, but feel free to omit or adjust measurement as desired.

*I get a lot of questions about chili powder as it's most common a chili seasoning mix with oregano and garlic. You want a dried chili powder only. Look for California chili or even ancho chili (a bit spicier). You can find these in a bulk spice section or in the "Mexican" section of your grocery store.

Save this recipe on Pinterest!

Make this recipe? I'd love to see how it turned out…

PINTEREST: Upload a photo and your review to this Pin!

INSTAGRAM: Tag me @lucismorsels and use #LMrecipes

Nutrition