Molé Mocha Recipe
Espresso, steamed milk, Mexican chocolate and a hint of chile pasilla
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Ingredients
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Molé Mocha Base
Milk & Foam
Garnish (optional)
Method
Molé Mocha Base
Prepare espresso
Pull two shots (about 2 oz) of fresh espresso. If you don't have an espresso machine, brew 3/4 cup strong coffee using an Aeropress or Moka pot and use 2 oz of that concentrate.
Make chocolate-molé paste
In a small saucepan over low heat, combine the finely chopped Mexican chocolate, unsweetened cocoa powder, granulated sugar, ground cinnamon, and the crushed pasilla chile. Add 2 tablespoons (30 ml) of water or reserved espresso and stir constantly until the chocolate melts and forms a smooth, slightly thickened paste (about 2–3 minutes). Taste and adjust sugar or chile: the pasilla should be a gentle warm, smoky heat.
Combine with espresso
Pour the hot espresso into a prewarmed 10–12 oz mug. Spoon the melted chocolate-molé paste into the espresso and whisk briskly (or stir vigorously) until fully incorporated and slightly frothy.
Milk & Foam
Steam or heat milk
Steam the milk to 150–155°F (65–68°C) and texture it to a velvety microfoam. If you don't have a steam wand, heat the milk on the stovetop until hot but not boiling (about 140–150°F / 60–65°C) and froth with a handheld frother or whisk until foamy.
Add vanilla
Stir the vanilla extract into the steamed milk briefly to distribute flavor.
Garnish & Serve
Lightly dust the top with a pinch of cocoa powder or ground cinnamon and finish with a tiny sprinkle of chile pasilla flakes for an aromatic, smoky heat. Serve immediately.