RE: [CH] chile coffee
Jeff Thompson (jeffthompson@mac.com)
Fri, 20 Feb 2004 08:51:21 -0500
Another nice way to make chile coffee is a chile-mocha (Mocha Del Diablo). I
use my own chile-powder blend and add chocolate, any kind powder or syrup,
to the coffee. Very Aztec. If you want it to be even more authentic, don't
use milk chocolate, or even sugared chocolate, go for raw cocoa powder... if
you can handle it. :^) Make the coffee double strong, or espresso, and
you've got a drink that will keep you wired for hours. I've introduced Mocha
Del Diablo's to a friend that works late night shifts. He swears by them. Or
was that, "at them".
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of raincrone@juno.com
Sent: Friday, February 20, 2004 3:09 AM
To: chile-heads@globalgarden.com
Subject: [CH] chile coffee
> I've been thinking about blending one of our fresh roasted coffees
> with hab and/or jalapeno powder,
You might also try it with one of the chiles that has more fire than
flavor and see what you think. I like both approaches, but if the
coffee's really good, sometimes I want just to heat up the coffee
taste, not change it.
>maybe even blending in some Chipotle.
Now THAT could be lovely. And, if blended into a good Assam
tea, I can't help thinking chipotle'd make an amazing answer to
lapsang souchong, preferably with a little milk.
Rain
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