Mexican Mocha Recipes

MEXICAN MOCHA MIX

Steps:

• In a blender, combine the first seven ingredients; cover and process until mixture forms a powder. Store in an airtight container. Yield: about 2-1/4 cups mix. , To prepare mocha drink: In a mug, stir 3 tablespoons mix with 1 cup hot milk until blended. Garnish with a cinnamon stick if desired.

ICED MEXICAN MOCHA

Steps:

• Combine the milk, chocolate syrup, and hot sauce in a glass; stir thoroughly until mixed.
• Place ice in a second glass. Pour cold brew concentrate over ice. Add the milk-chocolate-chili mixture and stir to combine.

MEXICAN MOCHA MIX RECIPE

Steps:

• Add all ingredients to a container with a tight-fitting lid. Shake to combine.
• To prepare, stir two tablespoons of mix into 8-12 ounces of hot milk.

MEXICAN MOCHA

Steps:

• In a large saucepan, combine coffee, milk, cocoa powder and sugar and bring to a boil.
• Remove from heat and add cinnamon and vanilla.
• Pour into a blender and process on high until frothy.
• Serve hot.

MEXICAN MOCHA

Steps:

• Add all ingredients to a blender and blend on high until smooth.
• Serve with a sprinkle of cinnamon and whipped cream if desired.

MEXICAN MOCHA RECIPE (MEXICAN COFFEE)

Steps:

• In a small bowl, mix the dry ingredients together.
• Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
• I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.

SPICY MEXICAN MOCHA

Steps:

• Add the milk to a medium saucepan.
• Cut the Mexican chocolate tablets into sections and add to the pan.
• Add the cinnamon sticks and cook over medium-low heat stirring constantly. Cook until the chocolate has completely dissolved. Make sure that the milk does not reach the boiling point. Remove the pan from the stove if necessary to prevent boiling.
• Once the chocolate has melted remove from heat and add the ancho chili and cayenne powder and mix until well combined.
• While the chocolate is cooking brew 4 cups of coffee on your Mr Coffee® coffee maker.
• Pour the chocolate mixture into the cups, filling them only halfway. Then add the coffee to the cups and stir.
• Top with whipped cream and sprinkle some cinnamon powder and some additional chili powder over the whipped cream.
• You can also garnish them with a cinnamon stick.

MEXICAN MOCHA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
• Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
• Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.