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If you love a cozy café-style mocha but want something you can make at home in seconds, this DIY Mocha Latte Mix is exactly what you need. It’s rich, chocolatey, budget-friendly, and endlessly customizable. Whether you want a classic mocha or a seasonal twist like peppermint, gingerbread, or salted caramel, this mix is the perfect base.

Made with Dutch-process cocoa for deep chocolate flavor and a touch of instant espresso, this shelf-stable mix dissolves beautifully when blended with hot espresso or strong brewed coffee.

Why you’ll love it:

Pantry-friendly and lasts up to 2–3 months.
More affordable than store-bought mocha syrups or powders.
Versatile, as you can turn it into peppermint mocha, gingerbread mocha, salted caramel, and more flavors!
Perfect for gifting in jars.
Quick-dissolving when bloomed directly into hot espresso or strong brewed coffee.

How to use it:

Add 1–2 tablespoons of my mocha mix to your mug or coffee cup.
Pour in your hot espresso or strong coffee directly over the powder. Stir until the cocoa fully dissolves and “blooms.”
Add hot, steamed or frothed milk.
Add any syrups in pumps, to taste.
Top with foam, cocoa powder, marshmallows, a finishing sugar or non-dairy whipped topping if you want to add extra flair.

PRO TIP: Blooming the cocoa in hot coffee or espresso gives you a smoother, deeper chocolate flavor than mixing with just water.

✨ Flavor variations:

1. Peppermint Mocha

• Add 1–2 pumps peppermint syrup or a small bit of peppermint extract (like 1/4 teaspoon to start as it’s potent then go from there).

• Optional garnish: crushed peppermint candies, a peppermint finishing sugar or cocoa powder.

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2. Salted Caramel Mocha

• Add 1–2 pumps caramel syrup.

• Sprinkle a tiny pinch of flaky salt on top.

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3. Gingerbread Mocha

• Add 1–2 pumps gingerbread syrup.

• Optional: a pinch of gingerbread spice on top.

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4. Hazelnut Mocha

• Add 1–2 pumps hazelnut syrup.

• Optional: chopped toasted hazelnuts on top or a finishing sugar.

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5. Pumpkin Spice Mocha

• Add 1–2 pumps pumpkin spice syrup.

• Optional: a pinch of pumpkin pie spice.

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6. Cinnamon Mocha / Mexican Mocha

• Add 1 pump vanilla syrup.

• Add a pinch of ground cinnamon.

• Optional: pinch of cayenne for heat.

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7. Classic Café Mocha

Just the mocha mix + espresso + non-dairy milk. No extra flavoring needed.

☕️ Tips for the best homemade mocha:

Always bloom cocoa in hot espresso or coffee for the smoothest texture.
Dutch-process cocoa gives a deeper flavor than natural cocoa but that can be used as well and will still be delicious.
Adjust the sweetness of the mix to your taste before storing.
Froth your milk for a true café-style latte experience. I use an espresso machine but there are stand alone frothers and electric whisks that work great as well.
Store the mix airtight away from moisture and it stays fresh for 2–3 months.

This mocha mix isn’t just great for your morning latte, it also makes the perfect homemade gift for the holidays, housewarmings, or coffee-loving friends. Pair it with a cute jar, a ribbon, and their favorite syrup for a thoughtful treat. And of course, keep a batch for yourself, because once you see how easy and delicious it is, you’ll want it ready to go all season long.

Some of these items are available at grocery stores but I have options in my Amazon storefront here.

Homemade Mocha Latte Mix (Easy, Shelf-Stable & Totally Customizable!)

Recipe by Kreg Sterns

5.0 from 3 votes

Servings

servings

Prep time

minutes

A simple, shelf-stable mocha latte mix that makes rich, café-style drinks at home and doubles as the perfect gift for coffee lovers.

Cook Mode

Keep the screen of your device on

Ingredients

1/2 cup Dutch-process cocoa powder (unsweetened) or natural cocoa powder
1/4 cup granulated sweetener (monk fruit, erythritol, coconut sugar, stevia or regular sugar)
2 tablespoons instant espresso or instant coffee
1/4 teaspoon salt
2 teaspoons vanilla powder (optional but recommended)

Directions

Mix all ingredients together in a bowl until fully combined. I like to use the jar I’ll be storing it in and just shake that to mix it up.
Store in a cool, dry cupboard for 2–3 months.
Add 1-2 tablespoons to your mug or cup, add hot coffee or espresso to bloom the mix, then add hot or frothed milk.
Add toppings as desired.

Recipe Video

Notes

I used Hershey’s Dutch process dark cocoa but Ghirardelli and Droste make them as well or you can source online if you can find them in stores. My Amazon storefront has links.
Vanilla and espresso powder can be harder to find in stores but they can be sourced online.