Iced Mexican Mocha Coffee Recipe

I’m a coffee lover through and through, but through pregnancies and breastfeeding, I had to make the transition to drinking only decaf. I’m perfectly happy with a good cup of decaf coffee, but I also like looking for a fun way to make it feel a little more like a treat- especially on the weekends.

I love making a special coffee for my husband and me to enjoy together. It doesn’t have to be complicated or involve a long list of ingredients. We don’t have a fancy coffee machine so I’m always keeping it basic. This recipe takes a strong cup of coffee, adds half and half, a little chocolate syrup, a sprinkle of cinnamon, and the tiniest pinch of cayenne to turn a simple cup of coffee into something fun and refreshing.

It’s rich, chocolatey, lightly spiced, creamy, and cold enough to make you feel like you stopped at your favorite coffee shop—even though you made it in your own kitchen, in your PJ’s (or at least that’s what I did…)

About the Recipe

An Iced Mexican Mocha is essentially an iced coffee drink made with chocolate and warm spices. The cinnamon gives it that cozy Mexican-inspired flavor, while a tiny bit of cayenne pepper adds complexity with a little kick.

Don’t let the cayenne scare you away! You only need a pinch and it really does compliment the drink. It doesn’t make the coffee taste hot or too spicy. Instead, it gives the chocolate a little depth. Of course, if you’re completely spice adverse like my grandma, you can just leave it out.

If you like your coffee sweeter and more chocolatey, add a little more chocolate syrup. If you prefer a stronger coffee flavor, use less half and half.

It’s a recipe that you can make exactly how you like it.

Ingredient Notes

Strong Coffee

You’ll need 1 cup of strong coffee. Since the coffee gets poured over ice and combined with half and half and chocolate syrup, a strong brew helps keep the coffee flavor from getting lost.

And, of course, you can use decaf if you’re a loser and avoiding caffeine like me :D. We use a french press at home, so when I brew coffee for this I use the same amount of coffee grinds for the whole container, but only add half the water.

Half and Half

1/4 cup half and half gives the mocha a creamy texture without making it too heavy.

You could also substitute your go-to milk alternative if that’s what you’re in to. But half and half makes it rich and delicious.

Chocolate Syrup

I use 2–4 tablespoons of chocolate syrup, depending on how sweet and chocolatey I want it.

I used Hershey’s chocolate syrup, but you can use whatever you find at the store.

Cinnamon and Cayenne

Now this is where it gets spicy!

You’ll need 1/4 teaspoon cinnamon and just a pinch of cayenne pepper.

The cinnamon brings warmth, while the cayenne adds just enough spice to make this mocha interesting.

Ice

Finally, you’ll need about 1 1/2 cups of ice to pour the mixture over for the finished product.

How to Make an Iced Mexican Mocha

Step 1: Brew the Coffee

Start by brewing 1 cup of strong coffee. I brew this twice as strong as a typical cup by doubling the grinds or halving the water.

If you have time, let it cool for a few minutes before assembling your drink. You don’t want piping-hot coffee to immediately melt all your ice. You can even brew your coffee ahead of time and chill it in the refrigerator.

Step 2: Combine

Pour the coffee into a glass or jar and add 2–4 tablespoons of chocolate syrup. Sprinkle in the cinnamon and pinch of cayenne pepper and add 1/4 cup half and half, Stir well

At this point, give it a little taste. If you want a sweeter, more chocolate-forward mocha, add another tablespoon of chocolate syrup.

Step 3: Add the Ice

Fill a large glass with 1 1/2 cups ice, then pour the mocha mixture over the top.

Give it one final stir, and enjoy!

Tips for Success

Let your coffee cool first. This helps keep the ice from melting too quickly and watering down your drink.

Use strong coffee. A bold brew holds up much better against the ice, cream, and chocolate.

Start with less cayenne. A pinch is plenty. You can always add more, but you can’t take it back out!

Adjust the sweetness. The 2–4 tablespoon range gives you room to make the drink more or less sweet, depending on your preference.

Make it ahead. Brew your coffee in the morning, refrigerate it, and you’ll be ready to make an iced mocha just as the day starts to warm up.

Variations and Substitutions

This recipe is very forgiving, so you can make it your own.

For a dairy-free Mexican mocha, substitute your favorite plant-based milk for the half and half. Oat milk is great for this.

For a richer mocha, use heavy cream in place of some or all of the half and half.

For an extra frosty drink, put all of the ingredients, including ice, in a blender and whip it into an at-home mocha Frappuccino.. yum.

Of course you can also make this with decaf coffee for a delicious treat with a lot less caffeine. This is my go-to these days.

Why You’ll Love This Recipe

There are so many reasons this has become one of my favorite coffee drinks to make at home.

It’s quick, and I almost always have the ingredients on hand.

It’s easy to customize, whether you like your coffee sweet, creamy, chocolatey, or extra spicy.

When I make special coffee drinks my kids get a little jealous. This is an easy to swap the coffee and half and half for milk and make them a chocolate milk “coffee.” This way the whole family gets something.

If you make it, I’d love to hear what you think! Leave a comment and let me know how you liked it.

More from My Kitchen

If you’re looking for more delicious, comforting treats here are a few more of my favorites.

• Gluten-Free Mexican Wedding Cookies
• Atole de Nuez
• Helado de Fresa