Mexican Mocha Coffee Sugar

This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.

Mocha coffee sugar with a hint of heat is perfect for cold winter mornings!
I like food, and I cook, so I am often gifted not just cooking tools, but also gourmet food gifts. Things that are nice to have, but I wouldn’t buy myself. Mostly because they are expensive.
mocha coffee sugar
One of those gifts was a basket of coffee sugars. Sweetened, flavored sugars that you can put in your coffee in place of regular sugar for an easy pick me up.
I don’t typically put sugar in my coffee, but I do love an occasional mocha.  One of the sugars was a Mexican Mocha blend, and it was delish. But when I looked to repurchase, it was almost $10 for 4 ounces. Now, I know that for as often I use it, it’s a small amount. But it’s made of mostly sugar. About a half cup of sugar to be exact.
Disclaimer: I do not mind paying good money for products that are unique, delicious, or hard to make/source. I like supporting small businesses, and I know it’s rough out there. But this product in particular seems pretty easy to make. I like challenges in the kitchen. I have attempted things like this in the past and realized I was wrong, and happily bought the product again.
So here we go. First up — sugar. I use a mix of equal parts turbinado and granulated sugar in this mix. Six tablespoons in a jar.
mocha coffee sugar
Next up — cocoa. Any old cocoa powder will do here I think. But as far as proportions, I wasn’t really sure, so started with 1/3 of the sugar. Two tablespoons in the jar and taste. Pretty chocolatey but seems good.
Now for the spice. A teaspoon of cinnamon seems like a good idea, so that goes in the jar. Cayenne. I started with 1/8 teaspoon and way too spicy. So more sugar and chocolate. Taste again. Pinch of coarse salt? That’s it. A dash of fresh grated nutmeg. A vanilla bean.
And now for the test. I added a nice round teaspoon to a mug of hot coffee and topped with steamed milk. Is it as good as a coffee shop mocha? No, but it’s a fraction of the price, and it is as good as the expensive version.
mocha coffee sugar
mocha coffee sugar

Mexican Mocha Coffee Sugar

This delightfully sweet and spicy mocha coffee sugar is perfect for an indulgent early morning pick me up.
No ratings yet


  • Jar
  • Measuring spoons


  • 3 tablespoons turbinado sugar
  • 3 tablespoons granulated sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 1 vanilla bean
  • Pinch cayenne pepper
  • Pinch coarse sea salt
  • Pinch nutmeg


  • Put the sugars, cocoa, and cinnamon in a jar. Scrape the seeds of the vanilla bean into the jar. Add the cayenne, salt, and nutmeg.
  • Shake well. Taste and adjust to your preference.
  • Store at room temperature.


Storing leftovers: Store at room temperature. Should last several weeks or longer.
Variations: Can leave the spice out for regular mocha, or add orange zest.
Ingredient information: I used Sugar in the Raw, Ghirardelli cocoa, and sourced my vanilla beans from the Indira Vanilla Bean Coop 
Pairs well with: Turmeric Mocha, Chocolate Fudge Mug Cake
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating