In a small bowl, whisk together all dry ingredients until fully combined.
Store in an airtight container.
To make a Mexican mocha, mix 2 tablespoons of dry mix and ¼ teaspoon of vanilla with a few tablespoons of hot coffee until the mixture is dissolved. Stir in the rest of the hot coffee and your choice of milk, and enjoy!
Notes
For an iced coffee, combine the dry mix, vanilla, and hot coffee. Add milk and serve over ice. For a frappuccino style drink, blend the dry mix, vanilla, cold coffee, milk, and ice in a blender.
Alternatively, use 1-2 shots of espresso and 8 ounces steamed milk.
You can store the Mexican mocha mix in an airtight container at room temperature for up to 6 months. If you have leftover brewed mocha, it will keep in the fridge for about a day; drink it cold or warm it up in the microwave or in a small saucepan on the stovetop.