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Are you tired of the same old iced coffee routine? Do you crave something unique and full of flavor? Look no further, because I’ve got a recipe that will knock your socks off. Introducing my creamy Mexican chocolate iced coffee recipe!

This drink is not for the faint of heart, as it brings the heat with the perfect hint of spice. It’s the perfect twist on classic iced coffee, combining rich Mexican chocolate and a spicy kick that’ll make your taste buds dance.

Not only is this drink delicious, but it’s also surprisingly easy to make, and you don’t have to be an expert barista to nail it. All you need are a few simple ingredients, a blender, and voila! – you’ve got yourself an irresistible glass of creamy Mexican chocolate iced coffee.

So, why not switch things up and step out of your comfort zone with this unique concoction? Trust me; it’s worth it.

Why You’ll Love This Recipe

Creamy Mexican Chocolate Iced Coffee
Creamy Mexican Chocolate Iced Coffee

Listen, I know you’ve had your fair share of iced coffee from chain cafes and maybe even made your own at home, but trust me when I say that this Creamy Mexican Chocolate Iced Coffee recipe is on a whole other level.

First of all, let’s talk about the flavor profile. We’re talking about a creamy, velvety-textured iced coffee infused with the rich taste of Mexican chocolate – need I say more? The combination of unsweetened cocoa powder, spices like cinnamon and chili powder, and a touch of chocolate syrup create a decadent and indulgent twist on your classic iced coffee.

But wait, there’s more. This recipe also offers flexibility to suit your preferences. You can use cold brew or instant coffee depending on how strong you want it to be. If you have a sweet tooth, you can add more sugar or powdered sugar to taste. And if you’re feeling adventurous, try adding some cinnamon nutmeg or cayenne pepper for an extra kick!

Moreover, this recipe is perfect for those who love variations – you can make an Iced Mexican Mocha with just a tablespoon of chocolate syrup and chilli powder or try adding whipped cream to make it creamy and frothy.

Lastly but most importantly, this recipe is made for summer days where you just want to sit back and indulge without worrying about heating up the kitchen. It’s best enjoyed in a highball glass filled with ice while relaxing in a lounge chair under the sun.

So what are you waiting for? This recipe has all the elements of the best Mexican coffee recipes you’ll find on Yummly – from Abuelita Chocolate to Javy Coffee and everything in between. You won’t regret giving this Creamy Mexican Chocolate Iced Coffee recipe a go!

Ingredient List

 A refreshing twist on your regular iced coffee
A refreshing twist on your regular iced coffee

Get Ready for an Explosion of Flavors with These Ingredients

Here is a rundown of the essential ingredients you will need to brew up this Creamy Mexican Chocolate Iced Coffee Recipe:

  • Coffee: You can use your favorite type of coffee, but I suggest getting a medium roast because it provides a balanced taste that goes well with Mexican chocolate. If you want to get fancy, you could use javvy coffee or prepare some cold brew ahead of time.
  • Mexican Chocolate Flavored Syrup: This is the secret ingredient that gives the recipe its unique flavor. You could either make your own by mixing together cocoa powder, sugar, and cinnamon, or purchase some flavored syrup from the store to save time.
  • Milk: Use whole milk for a richer taste, or skim milk if you’re looking for a low-fat option. You may also use alternative milk products like almond milk, soy milk or oat milk to cater to different dietary requirements.
  • Whipped Cream: The whipped cream adds a creamy touch and makes the recipe feel more indulgent. If you want it sweeter, add in some sugar after whipping.
  • Cocoa powder and Unsweetened chocolate: These ingredients give the recipe its chocolate depth while keeping it balanced with sweet.

Besides these staple items, there are other optional ingredients like chocolate-covered coffee beans, which add crunchiness and flavor as well as extra energy from caffeine. You can also add any additional spices or toppings like cinnamon, whipped cream, or chili powder depending on your personal preference.

The Recipe How-To

Now, let’s get down to the nitty-gritty and learn how to make this delectable Creamy Mexican Chocolate Iced Coffee.

What You Need:

  • 1 cup of cold brew or cold, strongly brewed coffee
  • 2 tablespoons of Mexican chocolate syrup
  • 1 tablespoon of chocolate syrup
  • 1/4 cup of milk
  • Whipped cream
  • Chocolate-covered coffee beans


  1. In a blender, combine 1 cup of cold brew or strongly brewed coffee, Mexican chocolate syrup, chocolate syrup, and milk. Blend until smooth.
  2. On a separate bowl, add whipped cream until it forms soft peaks.
  3. Serve the blended coffee in a highball glass filled with ice.
  4. Top with the whipped cream.
  5. Sprinkle some ground cinnamon on the top.
  6. Add some chocolate-covered coffee beans as garnish.

Enjoy your Creamy Mexican Chocolate Iced Coffee in its full potential!

For those who are using instant coffee instead of cold brew or strongly brewed coffee, just mix 3/4 teaspoon cinnamon, chili powder, and unsweetened cocoa powder to your taste.

Toppings are optional to your preference. So you can explore adding nutmeg or cayenne pepper according to your liking.

Substitutions and Variations

 Perfect for a hot summer day
Perfect for a hot summer day

Now, if you are feeling adventurous and want to switch things up a bit, there are plenty of substitutions and variations you can try in this creamy Mexican chocolate iced coffee recipe.

Firstly, if you’re looking for a dairy-free option, you can replace the milk with almond or coconut milk. This will add a nutty flavor to your drink that complements the chocolate and coffee nicely. Similarly, for those who prefer their coffee with extra richness, you can substitute milk with heavy cream or half-and-half.

For a bolder flavor that packs some heat, you can experiment with different kinds of chili powder. Instead of the standard chili powder, try using chipotle chili powder for an extra smoky kick or cayenne pepper if you prefer a hotter taste. Don’t go overboard though – just a pinch of these powders goes a long way.

If you are a big fan of cinnamon, there are ways to add more of it to your drink! Consider combining cinnamon with small amounts of nutmeg and cayenne pepper to get a deeper spice profile. You could also go all in on the cinnamon and skip the chili powder altogether.

In addition, if you want to add some crunch to your drink, consider garnishing with chocolate-covered coffee beans instead of whipped cream. They’ll give your beverage an added textural component while playing off the richness of the chocolate and coffee.

Finally, for those who want to avoid processed sugars or use alternative sweeteners, there are plenty of other options available besides white sugar. Try using honey or maple syrup as an alternative ingredient for a more natural sweetness that marries perfectly with the strong coffee flavor.

Remember – experimentation is key when making any recipe! Feel free to experiment with different ingredients and ratios until you find what works best for you.

Serving and Pairing

 A caffeine boost with a touch of sweetness
A caffeine boost with a touch of sweetness

When it comes to serving and pairing this creamy Mexican chocolate iced coffee recipe, there are endless possibilities for indulgent combinations. This delicious iced coffee is meant to be enjoyed on a hot summer day, especially when you’re in dire need of refreshment.

For a perfect pairing, I suggest serving your creamy Mexican chocolate iced coffee with chocolate-covered coffee beans or any other sweet treats that complement the spicy flavors in this drink. You can also opt to serve this refreshing beverage with breakfast foods such as waffles, pancakes, or muffins. The buttery notes in these breakfast dishes help balance the bold flavors of the iced coffee while allowing you to indulge in two delicious breakfasts at once.

Another combination worth trying is pairing this creamy Mexican chocolate iced coffee with a savory meal like tacos or enchiladas. The bold chili powder and cocoa notes in the coffee enhance the flavors in these meals making them taste even more mouth-watering.

If you’re looking for a twist on the traditional cup of iced coffee, consider creating an iced Mexican mocha milkshake by blending the creamy Mexican chocolate iced coffee with a scoop of vanilla ice cream. For thicker texture, use heavy cream instead of milk, and top it all off with whipped cream and a sprinkle of cinnamon on top.

In conclusion, there are plenty of ways to enjoy and pair your creamy Mexican chocolate iced coffee recipe. Try experimenting with different snacks or meals based on your personal preferences and enjoy this mouth-watering treat!

Make-Ahead, Storing and Reheating

 Mexican chocolate flavor in every sip
Mexican chocolate flavor in every sip

So, you’ve satisfied your craving for this amazing Creamy Mexican Chocolate Iced Coffee Recipe, but now you’ve got to think about making it ahead, storing it and reheating it. Don’t worry, amigo! With my guidance, you can enjoy this delicious drink anytime you want.

To make ahead and store your Creamy Mexican Chocolate Iced Coffee, brew a strong batch of coffee or cold brew, and let it cool down first. The mix of unsweetened cocoa powder, cinnamon, chili powder and sugar is what gives this recipe its unique taste. Be sure to mix the cocoa powder thoroughly so it dissolves completely. Pour the mixture into a pitcher or container and refrigerate. The ideal time to store the mixture is no more than 24 hours since the taste will deteriorate over time.

When you are ready to indulge in this delightful pick-me-up, give the mixture a good whisk as the ingredients may have settled at the bottom. Pour your desired amount into a glass filled with ice cubes and add some milk. Top with whipped cream and chocolate syrup if desired. Voilà! You’ve got yourself an invigorating drink.

Reheating leftovers makes for easy prep for future servings. Simply microwave with some extra milk or heavy cream for less than a minute until warm before pouring over ice.

However, please note that this drink has a significant quantity of whipped cream and chocolate syrup, which should not be re-heated in a microwave or stove-top since they lose their texture and become runny when heated. Whipping cream also needs to be stored separately in an air-tight container in the refrigerator for up to 3 days.

Remember: making ahead of time saves time and effort but always use fresh ingredients every time you prepare new batches for a perfect outcome. Trust me; there’s nothing better than savoring a fresh tasting creamy Mexican chocolate iced coffee on your palate!

Tips for Perfect Results

 Beautifully layered with creamy goodness
Beautifully layered with creamy goodness

Now that you know how to make a heavenly Creamy Mexican Chocolate Iced Coffee, let me share with you some essential tips for the perfect results.

First and foremost, use freshly brewed coffee with your preferred strength. If possible, opt for a cold brew for a smoother and less acidic taste. It will complement the rich Mexican chocolate flavor exquisitely.

When adding spices like cinnamon, chili powder, nutmeg or cayenne pepper, start with small amounts and adjust according to your preference. These spices can quickly overpower the drink if not careful.

It’s important to mix the Mexican chocolate well with the other ingredients. Use a blender to ensure that the chocolate is fully incorporated into the liquid. This will help you achieve a creamy texture and prevent ingredients from separating.

When making whipped cream, always use heavy cream to achieve stable results that won’t melt quickly. Do not overmix or over-whip your cream as it can turn into buttery consistency, which is not desirable in this recipe.

For the best presentation, serve the iced coffee in a highball glass filled with ice. This will keep the drink cold and refreshing as well as showcase its alluring caramel color.

Lastly, feel free to try different variations and substitutions to create your own unique spin on this recipe. Add a dash of chocolate-covered coffee beans or experiment with different types of milk or syrup flavors.

By following these tips, your Creamy Mexican Chocolate Iced Coffee will undoubtedly turn out stunningly delicious every time.


Before we proceed to the FAQ section, let me remind you of some tips that will help you achieve the best version of this Creamy Mexican Chocolate Iced Coffee Recipe. By following these easy steps, you will make your iced coffee even more delightful; the perfect way to beat any heatwave! Now that we’ve perfected the recipe, let’s dive into the frequently asked questions about this delicious and creamy Mexican chocolate iced coffee recipe.

What is Mexican mocha made of?

If you’re looking for a way to add a little warmth and spice to your typical mocha, try the Mexican Mocha, also known as Aztec Mocha or Oaxacan Latte. This variation incorporates cinnamon, nutmeg, and cayenne pepper for a rustic and comforting flavor. This recipe provides the instructions and tips for making a delicious Mexican Mocha.

How do you order a Mexican mocha from Starbucks?

In this recipe article, I will be giving instructions and tips on how to make a mouth-watering hot chocolate using soy milk as the base. This recipe does not require any water to be added to the milk. We are going to enhance the flavor of this hot chocolate by adding a dash of mocha syrup, a drizzle of white mocha syrup, and a dash of cinnamon dolce syrup, making it warm and flavorful. Additionally, I’d like you to request the barista to add a pinch of cinnamon powder to the milk while it’s being steamed. This will give an extra punch of cinnamon flavor to the hot chocolate.

Let’s start by gathering our ingredients. We’ll need soy milk, mocha syrup, white mocha syrup, cinnamon dolce syrup, and cinnamon powder. Ensure you get the right amount of syrup pumps for your desired size of the hot chocolate. I recommend using 1 pump of mocha syrup for a tall cup, 1.5 pumps for a grande, and 2 pumps for a venti. Similarly, use one pump of white mocha syrup for a tall cup, 1.5 pumps for a grande, and 2 pumps for a venti. Finally, add 2 pumps of cinnamon dolce syrup for a tall cup, 3 pumps for a grande, and 4 pumps for a venti for the perfect sweetness.

Before making the hot chocolate, we need to ensure that the barista heats the soy milk to the correct temperature. To avoid burning the milk, the temperature should be between 150°F and 155°F. Once the milk is heated to this temperature, the barista can then add the cinnamon powder as requested. The powdered cinnamon will slowly dissolve into the milk and blend well with the other ingredients.

It’s now time to add the flavor! Begin by adding the mocha syrup to the milk, depending on the size of your cup. Mix it well, then add the white mocha syrup and stir again thoroughly. Finally, add the cinnamon dolce syrup and mix everything well to achieve the perfect balance of flavor.

The hot chocolate is ready, and we can now enjoy our sweet, delicious treat. I recommend serving the hot chocolate along with whipped cream to top it off. You can also add a sprinkle of cinnamon powder or chocolate shavings for additional flavor and presentation.

In conclusion, making hot chocolate with soy milk is an excellent option for those who are lactose intolerant or vegan. By adding mocha syrup, white mocha syrup, and cinnamon dolce syrup, you can create a delicious hot chocolate with an excellent balance of sweetness and flavor. Don’t forget to add cinnamon powder to the soy milk during the steaming process for an additional punch of cinnamon flavor. Follow these instructions and enjoy your perfect cup of hot chocolate.

How do you make iced coffee taste like coffee ice cream?

For a delicious and indulgent coffee beverage, start by adding one tablespoon of rich chocolate syrup to the bottom of your glass. Add a handful of ice cubes and then pour in freshly brewed coffee, followed by silky smooth milk, sweet vanilla, and thick heavy cream. To give it a little extra sweetness, sprinkle in some loose brown sugar and stir everything together with a spoon until the flavors are well combined. For the finishing touch, add a dollop or two of fluffy whipped cream on top and drizzle another tablespoon of decadent chocolate syrup over everything. This beverage is sure to satisfy any sweet tooth or coffee craving. Enjoy!

What flavors are Mexican coffee?

Mexican coffee of higher quality has a similar taste profile to a high-quality white wine. This means it possesses a dry flavor with a light body, subtle sweetness, and fruity notes. It leaves a pleasant acidic sensation that finishes off the experience.

Bottom Line

In conclusion, the Creamy Mexican Chocolate Iced Coffee recipe is a game-changer for coffee lovers. This recipe serves as an excellent choice for those who are looking for a refreshing beverage with a bit of a spicy kick – making it perfect for summer days.

By following my simple and easy-to-follow instructions and tips, you will be able to make the best Mexican chocolate iced coffee you’ve ever tasted! With this perfect blend of sweetness, creaminess, and spiciness, it will redefine your understanding of coffee recipes forever!

Therefore, don’t hesitate to try out this recipe today. You won’t regret indulging in this refreshing creamy Mexican chocolate iced coffee in your favorite highball glass alongside some sweet snacks or pastries. Not only that, but this recipe can also become a staple at your home parties or in your work routine!

So go ahead and enjoy the luxurious taste of this Creamy Mexican Chocolate Iced Coffee – you won’t be disappointed!

Creamy Mexican Chocolate Iced Coffee Recipe

This recipe is adapted from the Central Market in Fort Worth, TX. Posted for Summer ’09 Comfort Cafe

  • 3/4 teaspoon ground cinnamon, plus additional for sprinkling
  • 3 cups coffee, double-strength, cooled to room temperature
  • chocolate-covered coffee beans, if desired for garnish
  • 1 cup whipping cream, divided
  • 6 tablespoons chocolate syrup
  • 2 tablespoons sugar
  1. Whip 1/2 cup cream to soft peaks, set aside.
  2. Combine the remaining 1/2 cup cream, chocolate syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves.
  3. Fill 4 glasses with ice and pour the coffee mixture over the ice. Top with the whipped cream and sprinkle with cinnamon. Garnish with the chocolate-covered coffee beans, if desired.
< 15 Mins, Beverages, Easy, Low Protein

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