Chili Mocha Recipe
Are you brave enough to try this chili mocha? 🌶️☕
If you’re looking for a drink that wakes you up in more ways than one, let me introduce you to your new obsession: the Chili Mocha!
Infused with a fresh red chili pepper and whipped into a sweet, spicy chocolate cream, this recipe brings the perfect blend of heat and richness to your daily coffee. Think of it as a bold twist on your favorite iced mocha, with a little fire to keep things interesting.
It might sound wild, but chili and chocolate have a long history of being paired together (hello, Mexican hot chocolate?). The heat from the pepper enhances the deep, bitter notes of coffee and the sweetness of the chocolate. Creating a flavor experience that’s layered, complex, and just a little bit daring.
Ingredients You’ll Need
1 red chili pepper (I used a Fresno chili—spicy but not overwhelming)
Chocolate syrup (a generous drizzle, depending on how chocolatey you like it)
1/3 cup heavy whipping cream
1/2 cup milk of choice
1 or 2 shots of espresso
Optional: a dusting of cocoa powder for garnish
sweet & Spicy CreaM
Chop the chili pepper and combine it with the heavy whipping cream and chocolate syrup in a small bowl or cup.
Let it steep for about 5 minutes. This allows the chili to infuse its heat and flavor into the cream. Longer if you want even more spice.
Strain out the pepper pieces to keep the texture smooth.
Whip the infused cream until soft peaks form. You’ll get a smooth, chocolatey topping with just enough heat to warm up your tastebuds.
Add the cream to your favorite coffee or espresso drink. This is best served iced, where the heat from the chili contrasts beautifully with the cold mocha base. But if you’re feeling extra adventurous try it warm! Top with cocoa powder for extra flavor and richness.
This Chili Mocha is definitely for the bold—but if you’re a fan of mochas, Mexican hot chocolate, or anything with a bit of spice, it’s so worth it. It’s a little unexpected, a lot delicious, and just the kind of drink to break you out of a coffee rut.
Tips & Variations
Seeds: Removing the seeds from your pepper before steeping will reduce the overall spice level significantly.
Swap chocolate syrup for melted dark chocolate for a more intense, less sweet chocolate flavor.
Add a tiny pinch of sea salt to the cream to bring out the chocolate even more.
Follow @with.chellee for more creative coffee recipes, DIY drink ideas, and café inspiration that will level up your coffee game—one delicious sip at a time.