Ingrédients pour Spicy Mocha
- Whole Milk
- Dried Red Chilies
- 2 cinnamon sticks
- 1 cup freshly brewed espresso
- 1/2 cup granulated sugar (adjust to taste)
- Unsweetened Cocoa Powder
- 1/4 cup powdered sugar
- Whipping Cream
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Comment préparer Spicy Mocha
- In a heavy-bottomed saucepan, combine 2 cups whole milk, 2-3 dried ancho chilies (stems removed and coarsely chopped), and 2 cinnamon sticks.
- Bring the mixture to a simmer over medium-high heat, stirring occasionally.
- Once simmering, reduce heat to low, cover, and let steep for 15 minutes to infuse the milk with chili and cinnamon flavors.
- Remove from heat and carefully discard the chili peppers and cinnamon sticks.
- In a separate bowl, whisk together 1 cup freshly brewed espresso, 1/2 cup granulated sugar (adjust to taste), and 1 1/4 cups unsweetened cocoa powder until smooth.
- Gradually whisk the espresso mixture into the infused milk, ensuring it's well combined.
- Return the mixture to low heat and gently simmer for 5 minutes, whisking frequently to prevent scorching.
- While the hot chocolate simmers, prepare the whipped cream: In a large bowl, beat 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Ladle the warm spicy mocha into 8 mugs.
- Top each mug with a generous dollop of whipped cream and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
213g
Fat
52g
Carbs
20g
