Help me make a great mayan mocha!
September 14, 2012 9:26 PM Subscribe
Recreating a recipe for a spicy "Mayan" mocha: what kind of peppers to use?
posted by arnicae to food & drink (10 answers total) 15 users marked this as a favorite
While on vacation, I visited a Mexican restaurant that made something they called Mayan mochas. It was espresso, chocolate powder, and dried peppers broken in half and steamed in milk (then strained out)
It was quite spicy, I really liked it. The lady said they used ancho peppers (and repeated that when I called back to ask again) but I'm pretty sure she is wrong: the peppers I saw her use were 2-3" long and narrow, red cylinders with tapered ends. When I tried using dried anchos to replicate the recipe, I got a smokey, very low intensity flavor (definitely not the right taste)
Any suggestions on what peppers might actually have been in the drink? Or a good substitute?