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.
Frozen Mexican Hot Chocolate Mocha
Ingredients
- 1 cup iced coffee concentrate
- 1/3 cup half-and-half or milk of choice
- 1/4 cup chocolate syrup
- 1/2 - 1 teaspoon ground cinnamon
- Pinch cayenne pepper
- 3/4 cup ice
- Whipped cream and additional ground cinnamon for topping
Instructions
- 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 1/2 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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
This sounds ahhhhmazing, especially since I am a big time hot chocolate lover!!
Yum! This is my kind of coffee! I always must have cinnamon in my coffee!
I saw in your iced coffee concentrate recipe that you said you dilute it when you serve it – do you do that when you make your frozen ones too? And I may have missed it, but do you know approx how many cups the concentrate recipe yields?
This looks SO good! Oh my goodness! And the picture of it dripping down the side.. Yum! 😀
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