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Drink recipe · from the recipe book

Mexican-Style Spiced Skim Mocha

A velvety hot mocha with brewed coffee, bittersweet cocoa, warm cinnamon and a gentle hint of chili and orange.

Mexican-Style Spiced Skim Mocha

Ingredients

  • 1¼ cups (300 ml)300 gSkim milk
  • 1 cup (240 ml)240 gBrewed coffeefreshly brewed, hot
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp18 gGranulated sugar
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp0.3 gChili powder
  • ½ tsp2 gVanilla extract
  • 2 tsp10 gOrange juice

Steps

  1. Brew the coffee first and keep it hot.
  2. In a small pot off the heat, whisk the unsweetened cocoa powder, sugar, cinnamon and chili powder with about a quarter of the skim milk to a smooth paste.
  3. Whisk in the remaining three-quarters of the skim milk and warm over medium-low heat, whisking, until steaming and the unsweetened cocoa powder has fully dissolved, 3 to 4 minutes; do not boil.
  4. Remove from the heat and whisk in the hot coffee, vanilla and orange juice until frothy.
  5. Pour into two mugs and serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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