Mole Latte Recipe
House made chocolate mole sauce, espresso, choice of milk
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Ingredients
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Mole Sauce
Espresso & Milk
Method
Mole Sauce
- 1
In a small saucepan over medium heat, warm the olive oil. Add the garlic powder, cumin, and cinnamon, stirring 30 seconds to bloom the spices.
- 2
Melt chocolate
Reduce heat to low and whisk in the dark chocolate and unsweetened cocoa powder until melted and glossy.
- 3
Create mole base
Whisk in the stock and salt; simmer 8–10 minutes, whisking occasionally, until the sauce thickens to a velvety consistency.
Espresso & Assembly
- 4
Brew espresso
Brew a double shot of espresso (60 ml) and pour into a warm mug.
- 5
Steam milk
Steam the milk to 140–150°F (60–65°C) until creamy and glossy.
- 6
Incorporate mole
Whisk 1–2 tablespoons of mole sauce into the hot espresso until well combined and aromatic.
- 7
Add milk
Top with steamed milk. If desired, hold back a thin cap of foam for latte texture.
- 8
Finish
Taste and adjust sweetness or heat with a pinch of chili powder or salt; serve immediately.