Best 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 CHIA SEED PUDDING (KETO)

Steps:

• Mix coffee, almond milk, chia seeds, sweetener, cocoa powder, cinnamon, and cayenne pepper in a bowl. Whisk until well combined.
• Cover and refrigerate until flavors meld and chia seeds expand, 5 minutes to 1 hour.

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.

GEVALIA ICED MEXICAN MOCHA

Steps:

• Microwave milk, sugar and chocolate in large liquid microwaveable measuring cup on HIGH 1-1/2 min.
• Stir until chocolate is completely melted and mixture is well blended. Let stand 3 min.
• Add coffee concentrate and cinnamon; mix well.
• Serve in ice-filled tall glass topped with whipped cream.

FROZEN MEXICAN HOT CHOCOLATE MOCHA

Steps:

• 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.

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 SPICE MIX

Steps:

• 1. Mix all together
• 2. Use 1/4 cup mix to mug of hot water

MEXICAN MOCHA SPICE MIX

Steps:

• 1. In a large heavy duty resealable plastic bag, combine all ingredients; seal and shake to blend. Store in an air tight container.
• 2. Yield about 2 1/2 cups mix

MOCHA MERINGUES WITH MEXICAN CINNAMON

Steps:

• Heat oven to 250°F.
• Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
• Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
• Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.

MEXICAN MOCHA WALNUTS

Steps:

• Prep: 10 minutes Cook: 20 to 30 minutes Makes: about 3½ cups Stir together 3 cups walnut halves, 3/4 cup sugar, 1/3 cup Patrón Café (or other coffee liqueur), 1 tsp. cinnamon and 1 tsp. vanilla extract. Spread on a baking sheet and bake at 325°F for 25 to 30 minutes, stirring occasionally. Let cool slightly, then toss with 1/3 cup additional sugar, 1/4 cup unsweetened cocoa powder and 1 tbsp. instant espresso powder (near the canned coffee). Store in an airtight container. Recipe may be doubled. Nutritional Information: Nutrition per 1/4 cup serving: 210 calories, 4 g protein, 15 g total fat (1.5 g sat.), 19 g carbohydrate, 2 g fiber, 16 g sugar, 0 mg cholesterol, 0 mg sodium, 0 points Shopping List: walnut halves, sugar, Patron Cafe, cinnamon, vanilla extract, sugar, unsweetened cocoa powder, instant espresso powder

MEXICAN MOCHA MIX

Steps:

• 1. In large bowl, combine all ingredients; mix well. Spoon mix into decorative jar or tin. Place stir-in options in separate small plastic bags; attach to coffee mix container.
• 2. To serve, spoon 1/4 cup of mix into mug. Add 3/4 cup boiling water; stir to blend. Stir in crushed candy or chocolate.

GEVALIA MEXICAN CHOCOLATE MOCHA

Steps:

• Cook ingredients in saucepan on medium heat 5 min. or until chocolate is completely melted and mixture is heated through, stirring frequently to break up the chocolate as it melts.