Mexican iced mocha




Prep Time


Cook Time

Cooling and warming at the same time, this drink is perfect for spring days.



For the mexican iced mocha

  • ⅓ cup sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons chilli powder
  • 1½ teaspoons cinnamon
  • ¼ teaspoon cayenne pepper
  • ½ cup water
  • 2 cups cold coffee
  • Ice cubes
  • Milk or cream of your choice
  • Whipped cream, to garnish (optional)


For the mexican iced mocha

  • Whisk together the sugar, cocoa, chilli, cinnamon and cayenne in a microwave-safe bowl or jug.
  • Whisk in the water and microwave on high for 20–30 seconds or until the sugar dissolves. Chill.
  • Stir the cold coffee into the cooled cocoa mixture.
  • Serve over ice, topped up with your choice of milk or cream and garnished with whipped cream, if desired.