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Frothy Mexi-Mocha Coffee

 Frothy Mexi-Mocha Coffee
Knowing that this cup of coffee is waiting for me on the other side of the alarm clock makes for a great start to my morning! —Maria Regakis, Somerville, Massachusetts
4 ServingsPrep/Total Time: 15 min.


  • 1 cup packed brown sugar
  • 4 ounces semisweet chocolate, chopped
  • 2 orange peel strips (1 to 3 inches)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 cups hot strong brewed coffee
  • 1/2 cup half-and-half cream, warmed
  • Optional garnishes: cinnamon sticks, orange peel and whipped cream


  • Place the first five ingredients in a blender; cover and process
  • until chocolate is finely chopped. Add coffee; cover and process for
  • 1-2 minutes or until chocolate is melted. Transfer to a small
  • saucepan; heat through.
  • Return mixture to blender; add cream. Cover and process until frothy.
  • Strain, discarding solids; serve in mugs. Garnish with cinnamon
  • sticks, orange peel and whipped cream if desired. Yield: 4 servings.
Nutritional Facts: 1 cup equals 392 calories, 12 g fat (7 g saturated fat), 15 mg cholesterol, 37 mg sodium, 71 g carbohydrate, 2 g fiber, 3 g protein.