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Smoked paprika mocha in a white ceramic mug with steamed milk foam dusted with smoked paprika and dark chocolate shavings on a wooden board

Smoked Paprika Mocha with a Spicy Kick

A smoky, chocolate-forward espresso drink with smoked paprika and steamed milk, ready in 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Coffee
Cuisine: Specialty Coffee
Calories: 210
Ingredients Method Notes

Ingredients
  

Chocolate-Paprika Base
  • 25 g dark chocolate chips (70% cocoa) or finely chopped dark chocolate bar
  • 1/4 tsp smoked paprika Spanish pimentón de la Vera preferred
  • 180 ml whole milk or oat milk for dairy-free
  • 1 tsp maple syrup or cane sugar, adjust to taste
  • 1 pinch cayenne pepper optional, for extra heat
Espresso
  • 60 ml freshly pulled espresso 2 shots; strong Moka pot coffee also works
To Finish
  • 1 pinch smoked paprika for dusting on foam
  • 1 tsp dark chocolate shavings optional garnish

Method
 

Make the Chocolate-Paprika Base
  1. Pour 60 ml of the milk into a small saucepan and set it over medium-low heat. Warm until it just starts to steam, about 1 to 2 minutes. Do not let it boil.
  2. Add the dark chocolate chips and stir continuously until fully melted and smooth, about 1 minute.
  3. Add the smoked paprika (and cayenne if using) and stir for 30 seconds so the spice blooms in the warm chocolate. The mixture will smell earthy and faintly smoky - that is the right sign.
  4. Stir in the maple syrup. Remove from heat.
Steam the Milk
  1. Pour the remaining 120 ml of milk into a frothing pitcher or small saucepan. Heat to 65 C / 150 F. Froth using a steam wand, handheld frother, or by whisking vigorously over low heat until foamy and doubled in volume.
Brew and Combine
  1. Pull 2 shots of espresso (60 ml total). Use immediately - espresso sitting longer than 30 seconds turns sour.
  2. Pour the chocolate-paprika base into a pre-warmed mug. Add the espresso and stir to combine.
  3. Pour the steamed milk over the espresso-chocolate mixture, holding back the foam with a spoon, then spoon the foam on top.
  4. Dust the foam lightly with a pinch of smoked paprika and scatter dark chocolate shavings on top if using. Serve immediately.

Notes

  • Bloom smoked paprika in warm chocolate for at least 30 seconds before adding espresso.
  • Do not let the chocolate base boil - keep heat at medium-low throughout.
  • Taste the base before adding espresso; adjust sweetener at that stage, not after.
  • Pre-warm your mug with hot water for 1 minute so the drink stays hot longer.
  • Use freshly pulled espresso; shots sitting longer than 30 seconds turn sour and unbalanced.