This summer we were introduced to an entire rainbow of colored Starbucks drinks- from the Pink Drink to the Green Drink and all the colors in between (see below this post for all the links and recipes). The ever evolving world of Starbucks is always trying a new thing. However, the one standby we can all count on and count down to is when the Pumpkin Spice Latte (PSL) shows up on the menu again. Every Fall our Instagram and Facebook feeds are flooded with pictures of our first PSL of the season. The PSL is the most popular drink on the Starbucks menu ever.
But…has anyone even noticed that this year there is a new sibling to the PSL? The Starbucks Chile Mocha. And I have to admit I have only had it in Frappuccino. I would describe it as the distant cousin of a Mexican Hot Chocolate, just add espresso.
The Chile Mocha is very different from the Pumpkin Spice Latte. Where the PSL is sweet, the Chile Mocha is spicy. Of the four of five times I have ordered the Chile Mocha, only once has it not been overly-spicy. It is certainly not for the faint of heart. I can tolerate spice, but I think this Starbucks version may be just a tad heavy on the heat.
So, what’s a girl/food blogger to do? Well, make it home of course. So I wrote up the Starbucks Chile Mocha copycat recipe. After researching the spice mix online, I was able to find all the ingredients fairly easily- even the Ancho Chile Powder, which is really the star of the show.
I made a nice big jar of the spice mix so I could add it to hot chocolate in the future. However, my recipe below is a smaller batch so double or triple accordingly, depending on how much you want.
Next, I added espresso to a packet of hot chocolate mix. And to froth the milk at home, I added milk to a jar, shook it for about 30 seconds until it doubled in size, then zapped it in the microwave for another 30 seconds. You have move quick once the milk froths because it falls flat fairly fast (within about 5 minutes).
What other Starbucks drinks do you want to see copycat recipes for? Tell me in the comments below. Happy Fall everybody!! And now, here is the Starbucks Chile Mocha copycat recipe….. (and to make the Frappuccino version, simply add ice and the hot version to a blender.)
For the spice mix:
- 1/2 tsp ancho chile powder
- 1/4 tsp paprika
- 1/4 tsp cayenne powder
- 1/2 tsp cinnamon
- 2 tsp sugar
- 1 tsp cocoa powder
- 1/8 tsp salt
For the Chile Mocha:
- 1 1/2 cups brewed coffee
- 1 packet hot chocolate mix
- 1/2 cup milk**
For the spice mix:
- In a small bowl add all the spices and mix together with a spoon. I usually double the recipe and store in an airtight jar for later uses.
For the chile mocha:
- Add the hot chocolate mix to the brewed coffee and mix well until the chocolate powder dissolves. Add 1-2 tsp of spice mix to the coffee (depending on how spicy you want it)
- In a jar with a tight fitting lid, shake the milk for about 30 seconds, until the milk doubles in volume. Remove the lid and heat in the microwave for 30 seconds.
- Carefully remove the jar from the microwave. Spoon the frothy milk over the coffee mixture.
- Sprinkle the spice mix over the milk froth and serve immediately.
**While 2% or full fat milk works best for frothing, you can use non-dairy milk. It will just lose it's froth a little faster than its dairy counterpart.
From the Beauty and the Beets collection of Starbucks copycat recipes:
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