Chilli Mocha

Welcome the festive season with this indulgent Spicy Cinnamon Chilli Mocha. With its fiery yet warming flavors, this beverage is perfect for cozying up on a chilly Christmas morning. The combination of rich chocolate, aromatic cinnamon, and zesty chillies will tantalize your taste buds and awaken your senses.

Ingredients

For the Chilli Syrup:
🍬 200g Demerara sugar
💧 100g Water
🌶️ 5g Chillies (3-4 long red/orange chillies)
🌿 2x Cinnamon sticks

For the Coffee:
🍫 A few teaspoons Cocoa powder (Brand: Mlands, likely Meltlands)
🌶️ 10g Chilli syrup (from homemade syrup)
☕ Double espresso
🥛 200g Steamed milk
🌿 Cinnamon (for garnish)

Instructions

1- Prepare the Chilli Syrup:

• In a Cuisinart saucepan, combine 200g demerara sugar, 100g water, 5g chillies, and 2 cinnamon sticks.
• Place the pan on a Bosch/Siemens FlameSelect stovetop and simmer the mixture for about 15 minutes, allowing the flavors to meld and the mixture to thicken.

2- Make the Chocolate Paste:

• In a measuring glass, mix a few teaspoons of Mlands cocoa powder with hot water poured from a Fellow Stagg EKG kettle to form a thick chocolate paste.

3- Assemble the Mocha:

• Pour the chocolate paste into a FELLOW coffee glass.
• Add 10g of the prepared spicy chilli syrup and mix well.
• Freshly brew a double espresso using your espresso machine and add it to the glass.
• Froth the milk using a milk frother, then pour 200g of steamed milk over the coffee blend.
• Garnish with a sprinkle of ground cinnamon on top.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Equipment: Cuisinart saucepan, Bosch/Siemens FlameSelect stovetop, Fellow Stagg EKG kettle, FELLOW coffee glass, Measuring glass, Espresso machine, Milk frother

Cooking Tips

• Allow the chilli syrup to simmer thoroughly for enhanced flavor infusion.
• Whisking the cocoa powder with hot water prevents lumps, ensuring a smooth paste.
• Use freshly brewed espresso for optimal freshness and flavor.

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Spicy Cinnamon Chilli Mocha