How to Make a Chili Mocha (Step-By-Step Recipe)
Okay, it's time to put our hands to work. I'll explain my chili mocha recipe and also some items I suggest. Of course, you can always use other ones.
Equipment
- Espresso machine or coffee maker
- Small saucepan or microwave-safe cup for heating milk
- Frother (optional, for extra creaminess)
- Spoon for stirring
Ingredients
- Espresso or Strong Coffee: This is the foundation of your Chili Mocha. If you have an espresso machine, go for 1-2 shots. Don’t have an espresso maker? No problem! Brew about ½ cup of strong coffee using a French press, AeroPress, or even a moka pot—anything that creates a rich, concentrated coffee flavor.
- Chocolate Syrup or Cocoa Powder: I love using Ghirardelli chocolate syrup for its deep flavor. But you can also go with cocoa powder if you prefer a less sweet option. For cocoa, a good-quality brand like Valrhona or Guittard really brings out a beautiful and intense chocolate flavor.
- Chili Powder or Cayenne Pepper: I usually go for cayenne pepper for its smooth heat. However, you can use chili powder if you want a more rounded and earthy flavor. If you’re new to spices, start with a pinch—you can always add more if you want extra warmth!
- Milk (Dairy or Non-Dairy Options): This helps balance the boldness of coffee and spice. Whole milk gives the creamiest texture, but if you’re dairy-free, almond, oat, or coconut milk all work great here. Just make sure to choose an unsweetened version if you’re adding sweetener separately.
- Optional Sweetener: If you'd like your mocha sweeter, you can add sugar, honey or agave syrup. I usually go for a bit of honey. It blends well and gives a gentle sweetness without overpowering the chili.
Instructions
- Brew the Coffee or Espresso: Brew 1-2 shots of espresso or about ½ cup of strong coffee, depending on your preference. The stronger the coffee, the more intense your drink will be, so adjust the strength to match how bold you want the flavor.
- Prepare the Chocolate and Chili Mixture: In a small bowl, combine 1-2 tablespoons of chocolate syrup (or cocoa powder) with a pinch of chili powder or cayenne. Mix it well until you form a smooth paste. If you prefer a touch of sweetness, add in your sweetener here and blend it all together.
- Heat and Froth the Milk: Heat ½ to ¾ cup of milk in a saucepan or microwave until it’s warm, but avoid boiling it to keep the milk smooth. If you like that café-style foam, use a frother to create a creamy texture. The amount of milk can vary depending on how strong you want the coffee flavor to come through.
- Combine and Stir: Pour the espresso or strong coffee into your mug, then add the chocolate and chili mixture. Stir thoroughly to make sure everything is well-blended and smooth. Next, add the heated milk, stirring gently to combine.
- Garnish and Serve: Top it off with a small dash of chili powder or a sprinkle of cinnamon if you want an extra layer of flavor. For a truly indulgent experience, add a bit of whipped cream on top—it’s a delicious way to balance the spice with a creamy finish.