Cinnamon, coffee, and chocolate are a match made in heaven, which are the three main ingredients in the Mexican Mocha. So, there was no question I was going to be learning to make my own iced Mexican mochas once I mastered the iced mocha and my own cinnamon syrup. If you’ve ever had a Mexican Hot Chocolate or Mexican Mocha, you know how good this drink can be. The pairing of chocolate syrup, coffee, and cinnamon, plus whipped cream, is delicious.
If you’ve never had one before, but you love iced mochas or mocha based drinks, then don’t sleep on getting into your kitchen to whip one of these up ASAP. They are surprisingly easy once you figure out the balance of ingredients.
So, if you’re ready to find your new favorite way to drink a mocha, keep reading and I’ll show you how easy it is!
Iced Mexican Mocha: Ingredients
You only need a few ingredients to make this drink and you probably have most of them (if not all of them) at home already.
- Cinnamon Syrup: The star of the show here, no doubt. I make my own using just 3 ingredients. See the full recipe here. You can also buy your own cinnamon syrup and they are usually less than $10. I used 2 tablespoons of cinnamon syrup in mine and that was perfect for me. I like my drinks a little on the sweeter side, FYI. You can make it sweeter or less sweet based on your preferences.
- Dark Chocolate Syrup: Love my dark chocolate syrup. This one is the beeeessssst. Also, I like to put it in the glass first, then add the espresso shots and stir it together. The espresso shots melt the chocolate and it cools it all down so that when I add ice, it doesn’t melt the ice. I also used the dark chocolate sauce as the drizzle.
- Espresso Shots: I used a double espresso Nespresso pod. You can use any espresso or even make shots with instant espresso. The hot coffee melts the caramel and white chocolate sauces. If you make this with cold coffee, it won’t dissolve the sauces and will actually harden them a bit, so it’ll have a very different taste and texture. You could brew strong, hot coffee and use that instead of espresso shots, too. If you do that, brew 8oz of hot, strong coffee. I use my Nespresso Vertuoline machine to make espresso and it makes it so easy.
- Milk of Choice: I used unsweetened oatmilk. Use whatever works for you here. If you don’t make a request at Starbucks, they traditionally use 2% milk. If you like the way their coffees taste, you can use that as your milk.
- Whipped Cream: I used a sweet whipped cream in place of sweet cream to make it faster. You can swap this out for whatever you like. I’ve tried unsweetened whip, coconutmilk whip, almondmilk whip, and homemade whip.
- Ice: Yaaaaasss. Ice, ice, baby. I do not brew the coffee over ice, because it melts it and waters it down too much. I brew my espresso into an espresso cup, so that it cools a bit before adding it to the sauces to melt them. By the time you are adding the ice, it’s cooled enough where it won’t melt the ice as quickly.
- Toppings: I used more of the dark chocolate sauce as drizzle, plus I busted out my favorite cinnamon sugar topping called Cinnadust (it’s the flavor used on Cinnamon Toast Crunch cereal!).
You could easily simplify the recipe and skip toppings and whipped cream, which would bring your ingredient list down to just cinnamon syrup, chocolate sauce, espresso, milk and ice. I’ve even used chocolate milk to replace both milk and chocolate sauce, which is what Dutch Bros does in their mochas, and that’s good, too.
*Affiliate links are used here for products I bought myself and recommend. If you make a purchase through my link, I may receive a commission at no cost to you. Cheers!
How To Make an Iced Mexican Mocha:
I recently shared how to do this on my Instagram and it really walks you through it. If you’re a video person, check this out (and follow me on Instagram to see new recipes first):
View this post on Instagram
Now, let’s walk through it step-by-step:
- Start by adding your chocolate sauce to a glass. I used around 2 tbsp.
- Brew two espresso shots and add to the chocolate, stirring to combine.
- Add 2 tbsp. of cinnamon syrup and stir.
- Add ice.
- Add milk of choice, around 1/3-1/2 a cup, depending on your preference.
- Add toppings, like whipped cream, drizzle and Cinnadust.
- Drink and enjoy!
So simple, right? You can start with my measurements if you like a lot of the drinks I recommend. If you like a stronger coffee flavor and less milk or sugar, I would half the amounts that I share here.
Iced Mexican Mocha: Your Questions Answered
There are so many ways to make this drink your own, so let’s dig in.
HOW MUCH CAFFEINE IS IN THE ICED PEPPERMINT MOCHA?
You’ll have caffeine from the espresso or type of coffee that you use. Typically, one shot of espresso has around 75mg of caffeine. Check out this post for more information on how much caffeine is in the coffee type you drink.
CAN I USE A DIFFERENT CHOCOLATE SAUCE?
Yes, use what you have, even if that is Hersheys! You just want the chocolate flavor. You can make it even more chocolatey by using chocolate milk instead.
CAN THE ICED MEXICAN MOCHA BE MADE KETO OR LOW CALORIE?
Yes, you can reduce the calories, carbs and sugars by switching the milk for heavy cream and using sugar-free sauces instead. Opt for a heavy cream foam instead of whipped cream as most canned whipped creams are sweetened.
DO I NEED AN ESPRESSO MACHINE?
You do not. You can use what you have on hand here. Do you have strong, brewed coffee? Use around a cup and add less milk. Do you have concentrated coffee? Mix the ratio that works for you and then add milk to taste. Usually, if you’re using cold brew or a concentrated coffee, you’ll have to mix it the way that you usually do, but add the syrups and toppings.
More Coffee Recipes to Make:
Looking for even more coffee recipes to whip up at home? Check out even more to try out below!