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Sichuan Pepper Mocha with a Numbing Kick in two ceramic mugs on a wooden counter

Sichuan Pepper Mocha with a Numbing Kick

A bold espresso mocha infused with Sichuan peppercorns and dark chocolate, steamed milk, ready in 15 minutes.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Coffee Drink
Cuisine: Fusion
Calories: 185
Ingredients Method Notes

Ingredients
  

Sichuan Pepper Steep
  • 1 tsp whole Sichuan peppercorns, lightly crushed about 2 g
  • 120 ml hot water at 90 C / 195 F, not boiling
Mocha Base
  • 30 g dark chocolate (70%), finely chopped or 1.5 tbsp Dutch-process cocoa plus a pinch of sugar
  • 120 ml espresso, freshly brewed 2 double shots total, about 60 ml each
  • 2 tsp simple syrup adjust to taste
Milk
  • 240 ml whole milk or oat milk for dairy-free

Method
 

Steep the Sichuan Peppercorns
  1. Lightly crush the Sichuan peppercorns with the back of a spoon or in a mortar - you want a coarse crack, not a powder.
  2. Pour 120 ml of hot water at 90 C / 195 F over the crushed peppercorns in a small heatproof cup. Set a timer for exactly 3 minutes.
  3. Pour the steeped liquid through a fine-mesh sieve into a heatproof jug. Discard the peppercorn husks. The liquid will look slightly golden.
Build the Mocha Base
  1. Put the finely chopped dark chocolate into a small saucepan over low heat. Pour the hot espresso directly over it and stir for about 30 seconds until the chocolate is fully melted and the mixture is smooth.
  2. Add the strained peppercorn water and the simple syrup. Stir to combine. Keep the pan on the lowest heat setting just to maintain warmth, around 65 C / 150 F. Do not let it simmer or the volatile pepper compounds will blow off.
Steam the Milk and Assemble
  1. Steam or heat the milk to 65 C / 150 F. If you do not have a steam wand, heat it gently in a small saucepan while whisking briskly or use a handheld frother to build a light foam.
  2. Divide the mocha base evenly between two pre-warmed mugs. Pour the steamed milk over the back of a spoon to layer it, or simply pour and stir if you prefer the flavors fully blended.
  3. Optionally finish with a very small pinch of ground Sichuan pepper on top of the foam. Serve immediately while the tingle from the peppercorns is at its strongest.

Notes

  • Crush peppercorns lightly, not to a powder - a coarse crack releases oils without over-extracting.
  • Steep exactly 3 minutes; set a timer because even 1 extra minute shifts the flavor toward bitter.
  • Chop chocolate fine so it fully melts into hot espresso within 30 seconds of stirring.
  • Pre-warm your mug with hot water for 1 minute so the drink stays above 55 C / 130 F longer.
  • Double the peppercorn steep batch and refrigerate it for up to 3 days to speed up future servings.