How to Make Mexican Chocolate Coffee: Recipes and Tips

Mexican chocolate chunks and cinnamon sticks on a wooden board

Mexican chocolate coffee unites the rich, spicy-sweet character of Mexican chocolate with the deeply comforting notes of brewed coffee. It’s a drink that blends traditional flavors and modern comfort, perfect for cool mornings or cozy evenings. Distinct from regular mochas or standard coffee hot chocolate, this version harnesses the unique profile of chocolate disks spiced with cinnamon and sometimes chili.

What Makes Mexican Chocolate Different?

Unlike typical chocolate bars, Mexican chocolate is coarsely ground and combined with cinnamon and occasionally other warm spices like nutmeg or chili. It’s less creamy—more granular—with an assertive, rustic flavor. The result is a satisfying complexity when melted into hot drinks, amplifying both aroma and body.

Flavor and Texture in Mexican Chocolate Coffee

The ground sugar and spices in Mexican chocolate dissolve partially in hot liquid, offering a drink that’s thick, aromatic, and slightly gritty—in a pleasant, old-fashioned way. Cinnamon comes through clearly, with possible notes of almond (if used) and mild heat from chili. Combined with the bitterness and depth of fresh coffee, the resulting cup is richer and more layered than a regular mocha or chocolate coffee recipe.

Classic Mexican Chocolate Coffee Recipe

For a traditional café de olla-inspired drink, you’ll need real Mexican chocolate, strong brewed coffee, and a touch of milk. Sweetness and spice are fully customizable:

240 ml strong brewed coffee (or espresso diluted to 1 cup)
30–40 ml Mexican chocolate, chopped (such as Ibarra or Abuelita disks)
60 ml whole milk (or oat/almond milk for a dairy-free version)
Optional: 5 ml brown sugar for extra richness
Optional: 1 ml ground cinnamon or a pinch of ground chili for added spice
Garnish: whipped cream or cinnamon stick

How to Prepare Mexican Chocolate Coffee

Warm the milk in a small saucepan over low heat until steaming but not boiling.
Add the chopped Mexican chocolate and optional sugar, stirring constantly until fully dissolved and smooth.
Pour in the strong brewed coffee and whisk well. If desired, add extra cinnamon or chili now.
Pour into a mug and top with whipped cream or a cinnamon stick.

Mexican chocolate coffee in a mug with cinnamon stick

Variations: Coffee Hot Chocolate Mexican Style

If you want a thicker, richer coffee hot chocolate Mexican recipe, simply increase the amount of Mexican chocolate or swap part of the milk for cream. Adding a touch of vanilla or orange zest balances the spice with bright notes. For an iced or frozen version, chill the mixture, shake with ice, and serve over cubes—perfect for summer.

Iced: Prepare as above, cool, then shake with ice and serve over fresh cubes.
Extra rich: Use 30 ml heavy cream instead of some milk.
Spiced: Add 1 ml ground chili or 5 ml orange liqueur for complexity.
Vegan: Substitute all dairy with oat, almond, or coconut milk; ensure the chocolate is dairy-free.

Tips for Better Mexican Chocolate Coffee

Use freshly brewed, robust coffee for a balanced cup—light roasts can get lost behind the bold chocolate.
Melt chocolate slowly and fully, whisking for a glossy, well-blended texture.
Pure cinnamon sticks add depth: simmer with milk and remove before serving.
Try different Mexican chocolate brands—some are sweeter, spicier, or nuttier than others.

A collection of Mexican chocolate branded disks and a mug of coffee

Choosing the Right Chocolate for Coffee Recipes

While Ibarra and Abuelita are the most familiar to many home cooks, Mexico’s chocolate scene includes smaller-batch stoneground options—some with extra cayenne, others with almond dust or vanilla. Begin with a classic brand to master the recipe, then experiment. Each disk blends differently, so tweak sugar levels and spice to taste.