Mexican Coffee

mexican coffee in a mug

 The Spruce Eats / Leah Maroney

  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Servings: 4 servings
  • Yields: 4 cups

Mexican coffee is the perfect combination of strong, freshly roasted coffee, chocolate, and cinnamon. We topped it with whipped cream for a decadent breakfast drink or afternoon pick-me-up. It’s like a perfect marriage between hot chocolate and a coffee, making it the ultimate sweet hot drink.

You’ll love the sweet and spiced flavors if you’re a fan of coffee, cinnamon, and chocolate. The cinnamon is brewed right with the coffee grounds and gives the coffee a delicious and spicy flavor without adding the texture of a ground spice to the finished drink.

This coffee is super simple to make and doesn’t require any extra skill or finesse. You just need a coffee pot and a small saucepan. Serve it alongside other chocolate or cinnamon treats like snickerdoodles, chocolate cake, or tres leches. Or enjoy it at brunch alongside bacon and eggs.


  • 3/4 cup ground coffee (regular or decaffeinated)
  • 2 teaspoons ground cinnamon
  • 5 cups water
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons brown sugar
  • 1/3 cup chocolate syrup
  • 1 teaspoon vanilla extract
  • Garnish: whipped cream, cinnamon sticks, chocolate shavings

Steps to Make It

  1. Gather the ingredients.

    Mexican coffee ingredients
     The Spruce Eats / Leah Maroney 
  2. Add the coffee grounds and cinnamon to the filter basket of your coffee pot. Then add the 5 cups of water to the pot and brew as you normally would

    coffee grounds in coffee pot
     The Spruce Eats / Leah Maroney
  3. While the coffee is brewing, bring the milk, heavy cream, brown sugar, and chocolate syrup to a gentle simmer in a small saucepan. Make sure to cook on low heat so you don’t burn the mixture. 

    milk and chocolate mixed in a saucepan
     The Spruce Eats / Leah Maroney
  4. Remove from the heat and add the brewed coffee to the milk mixture and whisk in the vanilla extract. 

    mexican coffee in a saucepan
     The Spruce Eats / Leah Maroney 
  5. Divide the coffee among four cups and top with whipped cream and a sprinkle of cinnamon. Enjoy immediately. 

    mexican coffee topped with whipped cream
     The Spruce Eats / Leah Maroney 

Recipe Variations

  • You can make this coffee a boozy cocktail by adding 2 ounces of Kahlua and 2 ounces of tequila to the finished mixture.
  • You can add more chocolate or omit it altogether if you wish.
  • You can add a little more spicy by sprinkling a pinch of cayenne pepper into the mixture.
  • You can also enjoy it iced! Allow the mixture to cool completely and then pour it over ice. Include the whipped cream on top or leave it out. 

Recipe Tips

  • Brew the coffee stronger or weaker depending on your tastes. We like to brew it on the stronger side so that the milk and other ingredients don’t water down the coffee flavor.
  • You can use any kind of coffee pot you want. You can use a French press, percolator, or regular coffee pot. If you only have a single brew you can just add a cinnamon stick or a 1/4 teaspoon of cinnamon to the cup and allow the hot coffee to brew over the top.