Mmmmmm. Does the phrase Mexican Mocha mean anything to you? The basics are usually cinnamon, nutmeg and cayenne added to a rich mocha base, a little chocolatey spice for your morning. Coffee shops in Texas almost all have some version of this. California was a little hit or miss. I realized how easy it’s been to make lattes and pumpkin drinks and other fun things, why not treat myself to a Mexican Mocha?
I started with the mocha. Two tablespoons of maple syrup were the perfect sweetness for me. Then I added the cinnamon and nutmeg. Wow, wow. This baby was delish. Then I added the cayenne… and wow, but not the good kind, more like the mouth on fire kind. Ah, the lessons you learn and the cold beverages that are guzzled in the name of making your own recipes. The second time I made this, I went much, much easier on the cayenne and it was absolutely wonderful. Of course, if you are not into the idea of a little heat in your mocha, I won’t be offended if you leave it out. As always, there is no artificial flavoring and no refined sugars, so drink up guilt free!
Healthier Mexican Mocha (Or Warm Spiced Mocha)
8 ounces milk of choice (coconut, soy or whole organic are great options)
4 ounces coffee concentrate, or 2 ounces espresso
1/2 tsp pure vanilla extract
1-2 tbsp unsweetened cocoa powder (try it at one, then add more to taste)
2 tbsp natural sweetener (I used maple syrup and couldn’t taste the maple at all)
1/2 tsp cinnamon
1/4 tsp nutmeg
A SMALL pinch of cayenne pepper (optional, see note above!)
Add all ingredients to a small saucepan and heat until milk is steaming, not boiling.
Add to blender and mix on low for 1 minute, until it gets nice and frothy.
Pour in your favorite mug and drink immediately, or share with a friend.