Mexican Mocha

Mexican mocha blends two of Mexico’s favorite flavors into one rich, warming mug: chocolate and coffee, spiked with cinnamon. This version uses the microwave to heat everything together, making it dead simple for a crowd.

The combination of regular milk and evaporated milk is what gives this drink its luxurious body. Evaporated milk has that slightly caramelized, concentrated sweetness that regular milk can’t replicate. Mixed with chocolate syrup and instant coffee, it creates a drink that’s richer than hot cocoa but smoother than a standard mocha.

Each mug gets a whole cinnamon stick as a stirrer, which slowly infuses the drink with warm spice as you sip. A generous crown of whipped topping on top melts into the hot mocha and adds a cool, creamy layer that balances the heat.

Chef Tips

• Use 50% microwave power. Full power can scorch the milk and create a skin on top. Medium power heats evenly and gently.
• Stir halfway through heating. This distributes the chocolate syrup and coffee granules so nothing settles on the bottom.
• Dissolve the instant coffee first in a tablespoon of hot water before adding to the milk if you want to avoid any undissolved granules.
• Serve immediately. This drink forms a skin as it cools, and the whipped topping melts fast.

Variations

• Spiked version: Add a shot of Kahlua or Bailey’s to each mug for an adults-only after-dinner drink.
• Cayenne kick: A tiny pinch of cayenne pepper in the milk before heating gives it that authentic Mexican chocolate heat.
• Stovetop method: Heat everything in a saucepan over medium-low instead of the microwave, whisking frequently until steaming.