Beverages, Recipes

Chipotle Hot Mocha

January 20, 2016

Chipotle Hot Mocha

A while back (oh, let’s say a year), I had the opportunity to partner with Seattle’s Best Coffee and come up with some recipes featuring their products. This was right in the middle of the glorious Boston winter of 2015…the one where we broke the city’s snowfall record and I was probably the ONLY person in the entire city that was excited by all the snow each and every single time. So of course hot chocolate was on my mind.

Chipotle Hot Mocha

I do believe that’s one of the reasons I love snow so much. It’s cold out, windy and you get to stay inside your cozy home wearing layers of clothes and lay under piles of blankets and throws on your couch and watch movies all day. Or you can bake. Or make some stew. Or go sledding. Or just drink a nice cup of hot chocolate with some magical music playing in the background as you watch the flakes fall down to the ground and make all the brown and gray ugliness turn into soft and fluffy hills of white.

Spices for a Chipotle Hot Mocha

The idea for this recipe was inspired by Mexican Hot Chocolate. Hot chocolate with a bit of spices and a dash of heat. Since this recipe was for Seattle’s Best Coffee, obviously, coffee needed to be involved. Hence the mocha part. This is part hot chocolate and part mocha. Although, let’s be honest, it’s not a real mocha because nothing is steamed or foamed or whatever the magical stuff the baristas do, but, you can pretend. I also suppose you could get milk frother and froth some milk or even steam some milk if you’ve got that equipment. Or, just make this as is. It’s chocolate, it’s coffee and it goes great with marshmallows!

Chipotle Hot Mocha - perfect for snow days

Chipotle Hot Mocha
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A cross between a Mexican Hot Chocolate and a Mocha. Sort of.
Servings
2 8 oz servings
Cook Time Passive Time
5 minutes 5 minutes
Servings
2 8 oz servings
Cook Time Passive Time
5 minutes 5 minutes
Chipotle Hot Mocha
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A cross between a Mexican Hot Chocolate and a Mocha. Sort of.
Servings
2 8 oz servings
Cook Time Passive Time
5 minutes 5 minutes
Servings
2 8 oz servings
Cook Time Passive Time
5 minutes 5 minutes
Ingredients
Servings: 8 oz servings
Units:
Instructions
  1. In a 16-ounce liquid measuring cup, measure in the sugar through the salt. Whisk together until no lumps remain and add to a small saucepan.
  2. Use the same liquid measuring cup (you don’t need to rinse it out), measure in the coffee and the milk. While whisking, slowly pour the liquid into the dry ingredients. Continue to whisk until fully combined and no dry bits remain. Add in the chopped chipotle with any adobo sauce.
  3. Turn the heat on to medium high and whisk every now and then. When the mixture begins to lightly bubble, remove from heat, and whisk until the chocolate is melted and everything is smooth.
  4. Strain out the chipotle pepper and pour into mugs.
  5. Top with marshmallows and drink!
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