Warm autumn spices combine with sweet chocolate, smoky-sweet guijillo peppers, and a splash of bright citrus flavor in this perfect-for-fall Mexican coffee recipe. This Oaxacan Spice latte is going to change the way you think about autumn flavors forever!?
For this recipe you’ll need: Espresso roast coffee beans (ground), half and half cream, 0-carb chocolate, guajillo pepper or ground chipotle, whole star anise (optional), whole cinnamon sticks, whole nutmeg, whole cloves, Torani Sugar Free syrups in the following flavors- cinnamon-vanilla, orange, and chocolate.If you are in a hurry, feel free to Jump to the Recipe
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Personalize Your Coffee Habit!
If there’s one thing that people will NEVER say about me it is that I followed the crowd. I’d rather create a trend than follow one, whether it’s my fashion or my food! Come on, y’all – the Pumpkin Spice Latte (PSL) was so 5 years ago! ? Don’t be basic! Start your own fall trend with one of Torani?s?38 sugar free syrups flavor options! Plus they have over 100 conventionally sweetened syrups for the friends and family that don’t follow your sugar free philosophy!
I’m sharing my favorite, a Mexican spiced latte thats redolent with fall spices, chocolate, and orange. You can even spike it with a splash of tequila on the weekends! Here’s how to get off the basic bus and switch your PSL for a OSL!
Autumn Means Cuddling Up with a Cup of Coffee
Am I right? Your comfiest jeans, a sweater that fits just the way you like it…
Fall is my favorite season of the year. In the Dallas area we don’t usually get the glorious crimson reds and bright oranges of other parts of the country but it has a charm all of its own. The first thing I always notice is that the white-hot light of the summer sun changes to a warm, golden tone and the stifling heat backs off just a little. There’s a different feel to the air that whispers that autumn is on its way.
Of course, we don’t pull out our sweaters just yet! It will be another couple of months before we get lower than 70 degrees around here.
I like to take a little time in the afternoon and sit out on the porch and just sip my coffee and watch the world go by. We’re about 20 miles out of the heart of Dallas and live on a country road so it’s quiet enough to allow me to just relax. Over the years I’ve probably created 100 lattes to share my moment with but this Oaxacan spice latte is definitely one of my favorites.
Cooks Notes on this Mexican Coffee Recipe
- The hardest and most time consuming part of this Mexican coffee recipe is steeping the spices in the half and half cream. I usually make up a larger batch of the flavored cream and keep it in the refrigerator so I’m ready to handle latte cravings at a moments notice. It will keep for at least 5 days if it’s tightly covered.
- If you don’t have a way to make espresso just make your coffee extra strong.
- Guajillo pepper is a dried Mexican chile pepper that has the flavor of a spicy raisin. If you can’t find it then you can substitute a pinch of ground chipotle or cayenne pepper. I prefer chipotle because it adds a little smoky flavor.
- This is fantastic as a cocktail. Just add 2 ounces of a good reposado tequila before you add the frothed milk – or go all out and add whipped cream sweetened with sugar free sweetener.
- Oaxacan refers to an area in Mexico. The chocolate that comes from there is spiced in a similar way to this latte – so if you want to sound very fancy you can call it an Oaxacan Spiced Latte rather than Mexican Coffee? (which usually refers to the spiked version).
- If you don’t care for anise feel free to leave it out.
- If you don’t have a frother you can froth the hot cream mixture in a blender.
You May Also Like
If you liked this great coffee recipe check these out –
- Flavored Bullet Proof Coffee
- Caramel Macchiato
- Italian Cream Soda
- Hot Bourbon Milk Punch
- Low Carb Coquito
- Spiked Egg Nog
- Hot Mulled Wine
Mexican Coffee Recipe
When you make this recipe, and I know you will, share it on your social media channels with the tag #PumpkinSoBasic. I’d love to see how you drink your Oaxacan Spiced Latte or the personalized lattes you? make with Torani! Love this recipe? Please give it 5 stars.
Oaxacan Spice Latte
- 1/2 cup half and half cream
- 1 guijillo pepper or 1/8 teaspoon chipotle powder
- 1 star anise whole
- 2 cinnamon sticks whole
- 5 cloves whole
- 4 ounces hot espresso
- 1 tablespoon Torani Sugar Free Chocolate Syrup
- 1/2 tablespoon Torani Sugar Free Cinnamon Vanilla Syrup
- 1 teaspoon Torani Sugar Free Orange Syrup
- 2 squares 0 carb Dark Chocolate grated
- Whole nutmeg
- Ground cinnamon
- Add the half and half (light) cream, guijillo pepper, star anise, cinnamon sticks, and cloves to a small saucepan.
- Heat until bubbles form around the edge and the cream starts to simmer.
- Cover, remove from heat, and let steep for 30 minutes.
- Strain the cream and heat the strained cream back up until steaming.
- Froth the cream with a frother or in a blender.
- Add the Torani Sugar Free Syrups to a warmed coffee cup.
- Add the espresso.
- Hold the froth back with a large spoon and pour the hot cream into the espresso mixture.
- Carefully add the froth to the top.
- Grate the whole nutmeg over the top.
- Sprinkle with ground cinnamon then grated 0-carb chocolate.
1 thought on “Mexican Coffee: Oaxacan Spice Latte Recipe”
If you just batched the half and half mixture, how long would it last? The same as the expiration on the half and half used