Our Mexican Coffee Recipe 
Will Delight You!

Mexican coffee recipe

Make our Mexican coffee recipe the next time you want something to warm you up on a chilly night. Or serve this for an after dinner treat. Your guests will love it.

This recipe tastes rich, chocolatey, and decadent. It contains coffee and I recommend using a good one, cinnamon, light brown sugar instead of white (for enhanced flavor), milk, Ghiradelli hot chocolate mix, vanilla extract, heavy whipping cream, and Kahlua, which is totally optional.

To top it all off I like to use real whipping cream. Not the stuff that comes in a can that you spray out. Yuck. It only takes a few minutes to whip up the real deal. And it tastes so much better. It's not even comparable.

And you know what else? I learned something new today regarding real whipped cream. When you whip it up with sugar and vanilla extract it's called creme chantilly. Did you know that? Or did I teach you something new too?

I've whipped up whip cream this way my whole life because, well that's just how you do it because it tastes so darn good. I can't even imagine it without sugar and vanilla extract.

My goal with this Mexican drink was to make it as easy as possible so you would have no hesitation making it.

So let's get started so you can get to enjoying it.

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Mexican Coffee Recipe


  • coffee for 4 cups
  • 1 tsp. ground cinnamon
  • 6 Tbsp Ghiradelli premium hot cocoa
  • 2 Tbsp packed light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup of milk
  • 1 cup heavy whipping cream
  • 1 Tbsp. powdered sugar, or to taste
  • 1/2 tsp. vanilla extract
  • 1 to 2 oz Kahlua, optional

In a mixing bowl, add the heavy whipping cream and begin to mix with a hand mixer on high speed. Add 1/2 tsp vanilla and some of the powdered sugar. Gradually add the rest of the sugar and mix until you have stiff peaks. Keep chilled.

Set up your coffee maker to make 4 cups of coffee. I recommend you use a quality coffee, either regular or decaf. For example I use Pete's coffee. Now I don't like my coffee particularly strong so I use between 1 to 1 and 1/2 tablespoons per cup even though the package says to use 2 tablespoon per cup. Just too strong for me.

Place the coffee in your filter and add the cinnamon too. Use filtered water and make your 4 cups.

While the coffee is percolating, grab a sauce pan big enough to hold all the coffee plus the milk.

In the sauce pan add the milk, brown sugar, and the Ghiradelli chocolate. Stir over medium heat until everything is dissolved and hot but don't let it boil.

Pour the coffee into the sauce pan with the milk mixture. Add the vanilla extract and Kahlua if you are adding that and stir until combined.

At this point grab a spoon and have a taste. This is the point where you can tweak the Mexican coffee recipe if you want. You might find you want a little more chocolate or brown sugar or cinnamon.

If you like what you taste, find a nice mug and pour some in. Don't fill it to the top though. Leave about an inch for that delicious rich whipping cream. You can dust the whipping cream with more cinnamon or nutmeg if it suits your fancy or leave it plain.

Kick up your feet and enjoy the moment.

Our Mexican coffee recipe is a perfect ending to a delicious Mexican dinner. 

If you would like to pick up some of the mugs I use for this recipe, click the picture below.

Return from Mexican Coffee Recipe To More Mexican Food Recipes. 

Click here if you are looking for more drink recipes. 

Click here to watch my Mexican Coffee video.

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California