This Spiced Mocha Hot Chocolate with Curry Paste might seem strange. But a little bit of Thai Red Curry Paste, with its toasted spices, dried and fresh chilies, and aromatics, makes a complex and spicy mocha perfect for warming you up. Jump to Recipe
It also feels great on a sore and scratchy throat because of the spice. My body has been fighting off colds for a while now. Instead of fully catching a cold though I think I’ve just developed a sinus infection.
Spiced Mocha Hot Chocolate with Curry Paste
If there is one coffee drink that inevitably disappoints me, it’s a Mexican Mocha or Spicy Mocha. And that’s because I had perfection my first try.
When I worked at the Healdsburg Museum and Historical Society, I would walk over to Flying Goat Coffee and treat myself to an Aztec Mocha, aka magic in a cup. It’s a pretty decadent drink, almost on par with a real European style hot chocolate.
And it was spicy, no doubt. But it was also complex and warmed you up from the inside out. Every time I set out to recreate that flavor, I failed.
I’m a big fan of using flavor enhancers I already have on hand. It means less work for me. So I had the crazy idea to use my homemade Red Thai Curry Paste in a mocha. It has toasted spices as well as dried and fresh chilies, all of which can help create that spicy and warming sensation.
But it also has some ingredients that didn’t sound very appetizing when paired with coffee and chocolate. I was worried the garlic, shallots, and shrimp paste would be too funky. And it is when you don’t use the right amount of milk.
For my coffee drinks, I’ve found the magic ratio usually includes 1/3 cup milk. It tasted good with that amount but there was a funky aftertaste I wasn’t fond of. But by adding a little more milk, that funky aftertaste disappeared and I had the perfectly spiced mocha.
Downloadable Christmas Recipe Cards
Who’s a fan of gift baskets? I love creating them and they can be a lot of fun. Beverage themed baskets are my favorite because they are so versatile and you can keep the price range low if needed but also go all out.
They’re also great for last minute rushed gift. I know there’s only 6 more days until Christmas but this is the week I normally get everything put together.
Here’re the contents of the ones I gave out last year:
- Maple Peanut Butter Syrup in an 8-ounce mason jar with a rustic cloth over the top, tied with twine, and with a tag + travel size Kahlua bottle + 3×4 inch recipe card for a Maple Peanut Butter Latte printed on card stock and then laminated.
- Maple Cinnamon Syrup + travel size Fireball Whiskey bottle + recipe card for a Maple Cinnamon Latte
- Gingersnap Syrup + travel size vodka bottle + recipe cards for a Gingersnap White Russian and a Gingersnap Latte
- Hot chocolate cocoa mix in a mason jar + Ghirardelli Dark Chocolate Peppermint Bark squares + recipe card for a Quick Peppermint Mocha
- A milk frother
I’m providing 8 recipe cards in one PDF document specifically for print in today’s email update. This means that each card has crop marks on it for easy cutting. I printed mine on stock card with the image on one side and the recipe on the other at my local FedEx and then laminated them.
Don’t worry if you can’t download them right away, I’ll be keeping the PDF document at the bottom of my emails for easy access for all of December. If this all sounds great and you aren’t a subscriber, then you know what to do.
Spiced Mocha Hot Chocolate with Curry Paste
- 1/2 cup milk, 2% or whole
- 1 teaspoon Thai Red Curry Paste preferably homemade
- 1 ounce dark chocolate melting wafers 14 Ghirardelli Dark Chocolate Melting Wafers
- 2 ounces coffee or espresso*
- 1/3 cup heavy whipping cream optional
- chocolate shavings or cocoa powder optional
Brew the coffee in a Moka or espresso machine.
If you are topping your drink with whipped cream, beat the heavy whipping cream in a stainless steel or glass bowl on high speed until stiff peaks form. Set aside.
Put the Thai Red Curry Paste and milk in a blender and mix until smooth.
Pour through a strainer into a saucepan, add the chocolate, and turn the heat on medium-low. Mix together until the chocolate is melted.
Turn the heat off, and use a milk frother to froth the milk.
Add the coffee to your mug. Pour the frothed milk into the coffee. Top with the whipped cream and dust with chocolate shavings or cocoa powder.
*a Moka creates a brew stronger than coffee but not quite as strong or as frothy as espresso. 2 ounces is tested with both dripped coffee and a Moka but not an espresso machine.