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Homemade Chilie Mocha

October 10, 2016 by Katie Mae Stanley 2 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

homemade-chilie-mocha

Spicy and sweet with lots of cocoa- pure delight!

Chilie mochas are all the rage right now if you go to a certain chain coffee shop, though I doubt if they will ever hold a candle to the pumpkin spice latte. Yet if you are a chocolate loving person, you will probably find a place in your heart for this “new” coffee drink as well.

I’ll admit when I went in to get a coffee and enjoy the free internet a couple weeks ago I was rather tempted to try one. Instead, I opted to make my own homemade chilie mocha because that’s what I do.

I have no idea why I never made a spicy mocha before now. I used to make spicy hot cocoa for my girls in Mexico. I even make a spicy chocolate headache relieving paste but the chilie mocha never crossed my kitchen until two weeks ago.

Now that I have enjoyed one several, you can be sure that I will continue to do so. Chilie and cocoa are the perfect pairing, if you have ever had chicken mole, you know exactly what I am talking about if you haven’t you better get on it. 😉

Coffee shops may be calling your name but first give this spicy treat a try.

Other seasonal drinks to enjoy: 

  • Pumpkin Pie Latte
  • Chai Eggnog 
  • Chai Concentrate
  • Pumpkin Pie Fauxccino

Homemade Chilie Mocha

2 cups raw milk (or milk substitute of choice)
1/2 cup espresso or strong coffee
2 TBS cocoa powder
1- 2 TBS sucanat (or sugar)
2 tsp vanilla extract
1 tsp ground cinnamon
1/4-1/2 tsp ground cayenne pepper
1/4 tsp ground paprika
1/4 tsp unrefined salt
Whipped cream (optional)

In a small sauce pot, heat the milk over low heat. If you are using raw milk be sure not to heat over 110 degrees.

Mix the cocoa powder, sucanat, cinnamon, cayenne, paprika, and unrefined salt in a small bowl. Add the espresso/coffee and vanilla. Stir in to make a thick paste.

Add the cocoa paste to the warm milk. Wisk until smooth.

Pour into two cups, top with whipped cream, and sprinkle with additional cinnamon and cayenne if desired.

Homemade Chilie Mocha- www.nourishingsimplicity.org

1 vote

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Homemade Chilie Mocha

Author Katie Mae Stanley@ Nourishing Simplicity

Ingredients

  • 2 cups raw milk (or milk substitute of choice)
  • 1/2 cup espresso or strong coffee
  • 2 TBS cocoa powder
  • 1- 2 TBS sucanat (or sugar)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4-1/2 tsp ground cayenne pepper
  • 1/4 tsp ground paprika
  • 1/4 tsp unrefined salt
  • Whipped cream (optional)

Instructions

  1. In a small sauce pot, heat the milk over low heat. If you are using raw milk be sure not to heat over 110 degrees.
  2. Mix the cocoa powder, sucanat, cinnamon, cayenne, paprika, and unrefined salt in a small bowl. Add the espresso/coffee and vanilla. Stir in to make a thick paste.
  3. Add the cocoa paste to the warm milk. Wisk until smooth.
  4. Pour into two cups, top with whipped cream, and sprinkle with additional cinnamon and cayenne if desired.

 

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Filed Under: Recipes, Uncategorized Tagged With: Chilie Mocha, Homemade Chilie Mocha

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « Easy DIY Pumpkin Pie Spice Blend
Next Post: My Favourite Things- A World Where There are Octobers »

Reader Interactions

Comments

  1. Renee Kohley

    October 16, 2016 at 10:08 am

    Katie this is so lovely! I can’t wait to try the bit of heat in my next cup of cocoa! Brilliant!

    Reply
    • Katie Mae Stanley

      October 16, 2016 at 9:04 pm

      Awe, thanks Renee! I’ve been having so much fun with my cocoa and coffee creations the past few weeks!

      Reply

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