This easy Aztec Iced Mocha recipe is made with a quick one-minute no cook dark cinnamon infused spicy chocolate sauce. It's rich, cool, and refreshing with the perfect spicy kick!
Combine all ingredients for the chocolate sauce in a small bowl.
Mix well with a spoon until all of the cocoa powder is fully incorporated into the maple syrup (you may have to mix for awhile, but it will happen).
Add 2 shots of hot espresso into the chocolate sauce and mix well.
Divide the chocolate/espresso mixture equally into two glasses filled half way with ice.
Pour your favorite non-dairy milk on top and enjoy!
If you do not have espresso available, you can also add this chocolate sauce to your cup of coffee.
Depending on the type of non-dairy milk you use, you may need to adjust the amount of chocolate sauce necessary. You may also not end up using the entire 2 cups of milk depending on how you like your mocha.
Feel free to adjust the amount of sweetness by adding more maple syrup.
If you're not a fan of spice, simply omit the cayenne pepper and cinnamon.
For the chocolate sauce, be sure to keep mixing until all the cocoa powder is thoroughly mixed into the maple syrup. It may take a little more mixing, but it will easily go in without any heating required.
The espresso shot should be hot so that the chocolate sauce melts in before pouring over ice.