Spicy Mocha Recipe

Brew Espresso

Pull two hot espresso shots (about 2 oz total). If you don't have an espresso machine, brew 2 oz of very strong coffee using an AeroPress or Moka pot.

While the espresso brews, combine the unsweetened cocoa powder and granulated sugar in a small heatproof bowl.

Add 1 tablespoon of the hot espresso to the cocoa-sugar mixture and whisk to make a smooth paste (this blooms the cocoa and prevents lumps).

Stir in the finely chopped dark chocolate into the paste until melted and glossy. Set the chocolate-espresso mixture aside and keep warm.

In a small saucepan, combine the milk, heavy cream (if using), ground cinnamon, ancho chile powder, cayenne dash, vanilla extract, and a pinch of salt.

Warm the milk mixture over medium-low heat, whisking frequently so the spices distribute evenly. Heat until small bubbles form at the edges and steam rises — do not boil (about 3–5 minutes). Taste carefully and adjust heat: add an extra dash of cayenne for more heat or reduce cacao later for mellowness.

If you have a milk frother, froth the spiced milk for 10–20 seconds to create a light foam. Alternatively, whisk vigorously by hand or shake in a lidded jar for 30 seconds.

Strain the warm spiced milk through a fine mesh sieve into a pouring vessel to remove any spice clumps if desired.

Pour the remaining espresso shots into a 10–12 oz preheated mug.

Add the warmed chocolate-espresso paste to the mug and stir until fully incorporated with the espresso.

Slowly pour the warmed spiced milk into the mug while holding back foam with a spoon; then spoon the foam on top.

Taste and sweeten if desired with the optional sweetener. Stir gently to combine.

Top with a dollop of whipped cream if using, dust lightly with ground cinnamon and sprinkle chocolate shavings or a pinch of cocoa powder.

Serve immediately. Provide a small spoon for stirring and enjoying the chocolatey, spicy layers.