My first foray into coffee anything was many, many years ago. Okay, well before that, as a kid, I took a sip of my Gran’s black coffee and thought I was going to hurl. How could something that smelled so great taste so vile?
But then at around age 17 or so, I discovered iced mochas.
Our small town had sprouted dozens of espresso drive-thru stands along the main drag, and I’d putter up in my little Izuzu and buy myself a giant chocolate-milk-tasting, whipped-cream-piled iced mocha. I’d drive off sipping happily – not totally sure how I managed that while driving a stick shift, but life would be good. Very good. And caffeinated, too.
It wasn’t long before I realized that plain brewed coffee actually wasn’t all that horrid after all – and could be dang delicious when spiked generously with cream. And I’ve pretty much been a full-on coffee addict ever since.
Both my coffee addiction and my propensity to experiment in the kitchen have led to to many variations on fancy schmancy coffee drinks over the years – many failed, but some delicious. Luckily, this one falls into the latter category. It also just happens to be super chocolatey and piled high with whipped cream, much like the iced mocha gateway drink of my youth. I’m sensing a pattern here.
This Frozen Mexican Hot Chocolate Mocha is rich, icy, caffeine-packed, and – with its punch of cinnamon and the tiniest bit of heat – a little fun and unique, too.
Oh, and it’s flexible! Slim it down by substituting a lower fat milk (and skip the whipped cream); go vegan and substitute almond or coconut milk and coconut whipped cream.
- Place all ingredients in a blender and puree until smooth. Taste and add additional cinnamon if desired (cinnamon can vary in strength, so I suggest you start with ½ teaspoon and go from there.) Pour into a large glass and top with whipped cream and sprinkle with additional cinnamon. Plop in a straw and serve.