Charred Chili Chocolate Mocha with Smoked Vanilla Cream

This Charred Chili Chocolate Mocha blends rich semisweet chocolate and freshly brewed coffee with the subtle heat of house-charred chilies. A hint of smoked paprika deepens the spicy profile.

Steeping blackened chilies in hot coffee infuses a complex warmth without overwhelming heat. Silky cocoa and melted chocolate round out the mocha, creating a luscious, glossy drink.

Topped with a softly whipped smoked vanilla cream—sweetened and flavored with real vanilla bean and a touch of liquid smoke—this indulgent beverage is perfect for chilly mornings or cozy evenings.

Charred Chili Chocolate Mocha with Smoked Vanilla Cream

Serves: 2 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 380 calories 30g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

MOCHA BASE

• 2 dried red chilies (such as guajillo or pasilla), stems removed
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup semisweet chocolate chips
• 2 cups freshly brewed strong coffee or espresso
• 2 tablespoons brown sugar (adjust to taste)
• 1/2 teaspoon smoked paprika
• Pinch of salt

SMOKED VANILLA CREAM

• 1 cup heavy cream, chilled
• 1 teaspoon vanilla extract
• 1/4 teaspoon liquid smoke
• 1 tablespoon powdered sugar

Instructions

1. In a dry skillet over medium heat, char chilies 1–2 minutes per side until lightly blackened and aromatic; transfer to a small heatproof bowl.
2. Pour hot coffee over charred chilies, cover, and steep 5 minutes; strain coffee back into the skillet, discarding chilies.
3. Add cocoa powder, chocolate chips, brown sugar, smoked paprika, and salt to the infused coffee; whisk over medium–low heat until smooth and glossy.
4. Continue cooking, stirring constantly, until the mocha lightly coats the back of a spoon, about 3 minutes.
5. While the mocha simmers, combine heavy cream, vanilla extract, liquid smoke, and powdered sugar in a chilled bowl; whip until soft peaks form.
6. Divide the mocha into warm mugs and spoon a generous dollop of smoked vanilla cream on top.
7. Sprinkle with additional chili flakes or a dusting of cocoa powder if desired, and serve immediately.

Notes

Tip: For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free chocolate chips.

Substitutions: For dairy-free, swap coconut cream for heavy cream and use vegan chocolate chips. Adjust chili variety to control spice level.

Storage & Reheat: Brewed mocha can be refrigerated up to 2 days; gently rewarm on the stove. Whipped cream holds shape for about 2 hours when kept cool.

Variations: Stir in a splash of Kahlúa or bourbon for an adult twist. Garnish with shaved dark chocolate or extra chili flakes.