Mexican hot chocolate with coffee is so delicious! Anytime that a pastry chef wants to give more chocolate flavor to a cake or brownie, they add some ground coffee. Coffee makes chocolate taste more chocolatey, did you know that?

This is one of my favorite ways to drink hot chocolate and it is so simple to make. I add ground coffee instead of espresso because I like easy and quick recipes, especially in the morning. But if you insist on using an espresso shot, just remove the coffee grounds in this recipe then add the espresso at the end. Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hot chocolate cup on blue plate

Mexican Mocha

  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 1 serving 1x
Print Recipe

Description

Easy, quick way to make a fragrant mocha without an espresso machine.

Tools: small pot, whisk, small sieve

Ingredients

Scale

1 cup of whole milk (250ml)

1/2 cup of water (125ml)

2 Tablespoons (8 grams) of ground coffee

1/2 teaspoon ground ceylon cinnamon (4 grams) 

9 grams of  cocoa liquor or 100% unrefined chocolate (you want something without sugar)

1 Tablespoon and 1 teaspoon of demerara sugar (10g) or add sugar to taste.

Instructions

  1. Place water, coffee, and cinnamon in the saucepan and boil for 1 minute. 
  2. Add milk, chocolate, and sugar – use a whisk to help dissolve the chocolate and to create some foam. 
  3. After about a minute the milk should begin to simmer. Remove from heat. 
  4. Using a spoon, place some of the foam in the cup, then sieve the rest of the liquid to catch the coffee grounds. If you sieve all the mixture, without removing foam first, your mocha will have no foam. 

Equipment

Notes

  • The equipment section above contains affiliate links to products I use and recommend.
  • You can use Abuelita Chocolate but it will have a lot of sugar so make sure you omit the sugar in the ingredients. You would use about 30 grams or 2 triangles of Abuelita instead of the sugar and chocolate in this recipe.
  • You can use normal white sugar or any sweetener that you love.
  • Category: hot chocolate
  • Method: boil and whisk

Keywords: Mexican hot chocolate, cacao, cocoa, mocha, cacao liqour

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

hot chocolate in a cup on a table