Starbucks Chile Mocha Copycat Recipe

Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 1 serving
Author: Anna-Marie @BeautyandtheBeets
I love the new Chile Mocha at Starbucks but it is a little too spicy for me. Here is a recipe to make it at home so you are in control of the heat factor. To make the Frappuccino version, simply add the finished recipe into a blender with ice and blend. Top it with whipped cream and sprinkle some of the spice on top.


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:

  1. 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:

  1. 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)
  2. 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.
  3. Carefully remove the jar from the microwave. Spoon the frothy milk over the coffee mixture.
  4. Sprinkle the spice mix over the milk froth and serve immediately.

Recipe Notes

**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.