This Mexican Iced Mocha is the perfect combination of chocolate and spice. It’s dairy free, spicy thanks to cayenne pepper and filled with 3-ingredient chocolate ice cubes!
OH MY GOSH, ICE!! Did you ever think ice could be so exciting? I sure didn’t. But, add some chocolate and BAM, you’ve got exciting chocolate ice cubes.
True story, yesterday morning started with a trip Target, aka the place that is supposed to have anything and everything. Need socks? Target. Need groceries? Target. Need a new TV? Target. So naturally when I “needed” a new ice cube tray, I figured Target would be the answer. Buuuuuut NOPE. They failed me. In their defense, they had ice cube trays, just not the ones I was looking for.
Picky, picky per the usual.
I then proceeded to Google search all the places around me that carried square ice cube trays (super necessary) and ended up finding some at Bed, Bath & Beyond, which I always forget about, but they have SO many kitchen appliances! Sorry Target, but I may start going to BB&B for all my kitchen needs from now on.
Believe it or not, I was JUST going to make an ice cube recipe, but then I thought, ‘what the heck am I going to do with the ice cubes after I photograph them?’. So, that’s how this Mexican Iced Mocha was born. Chocolate cubes+spicy chocolate sauce+cold brew coffee—ugh, want and need every single day.
Tip: Start with the amount of cayenne recommended in the recipe below (1/8 tsp), but feel free to add more. Ya see, 1/8 tsp provides enough spice WITHOUT the ice cubes, but with the ice cubes, the spice kind of gets deleted due to the chocolate (not the worst thing ever). I ended up just sprinkling some more cayenne into it because if I’m going to drink a Mexican Iced Mocha, I really want my coffee to have a kick to it. But, in case you don’t want that much/aren’t sure, I’d say start with just 1/8 tsp.
Now as far as these cubes go, they’re SO easy to make. Of course there are a ton of flavors that can be done, but I decided to stick with a simple chocolate ice cube to start. This is my first flavored ice cube recipe, after all.
Also, I ended up using up the last of the maple syrup for the ice cubes, so I used honey in the chocolate sauce and coffee creamer. If you want to keep this recipe vegan, I imagine syrup would work in place of honey, but I haven’t tried it myself. Let me know if you do!
Now, let’s all fancy up our coffee drinks because… Monday aaaaand necessary.
Mexican Iced Mocha with Chocolate CubesPrint Rate
- Cold brew coffee I use this recipe
- Chocolate cubes:
- 2 cups water
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- Chocolate syrup:
- 1/2 cup canned coconut milk
- 1/4 cup chocolate chips
- 3 tbsp honey
- 2 tbsp cacao powder
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
- 1/4 cup canned coconut milk
- 1/4 cup almond milk
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Make sure to have your cold brew already prepared.
- For the cubes: combine ingredients in a small saucepan over medium heat, stirring occasionally until everything is combined. Wait until mixture has cooled and then pour into ice cube tray and put tray in the freezer. Cubes will take at least 4 hours to become fully frozen.
- For the chocolate syrup: combine ingredients in a saucepan over medium heat, stirring occasionally until everything is combined. Pour chocolate into a bowl/cup/container and wait until it cools off before storing in the refrigerator. Reheat before using.
- For the creamer: stir both milks, honey and vanilla together by hand until well combined. Pour into a bowl/cup/jar and store in the refrigerator.
- To put everything together: Drizzle chocolate syrup into the bottom of each glass. Next, fill cups up with chocolate ice cubes. Next, pour cold brew overtop of cubes. Last, add your creamer. Taste, add more cayenne and/or cinnamon if desired and enjoy!
**Serving size is a guesstimate. Your cold brew recipe will make far more than 4 servings, but the chocolate syrup and creamer come out to be about enough for 4 cups of coffee.
Q: Have you ever made flavored ice cubes?