This Cacao Mole Coffee Rub combines finely ground medium-roast coffee with high-fat cacao powder, creating a distinctive rub that imparts deep, chocolaty flavors to your dishes. The fine texture helps it adhere well to the surface of meats or vegetables. The light brown hue is interspersed with the reddish-orange tones of our high-fat cacao, there are no artificial colorings added.
The rub includes garlic and onion powders for a robust flavor foundation, enhanced by ancho chile powder which introduces a mild, fruity heat. Granulated molasses adds a touch of sweetness that complements the bitterness of the coffee and richness of the cacao. French grey sea salt is used to balance the sweet and spicy elements, ensuring a well-rounded taste profile.
A touch of guajillo chile powder broadens the spice spectrum with its tangy and smoky notes, while cinnamon, nutmeg, and allspice add a warm, aromatic finish. A hint of cayenne pepper provides a subtle kick, perfect for those who appreciate a slight heat.
Ideal for more than just traditional Mexican dishes, this rub excels with various meats and even vegetable preparations. To fully release its flavors, we recommend applying it to your ingredients well before cooking, allowing the complex blend of spices to meld effectively.
INGREDIENTS
Medium-roast coffee, high-fat cacao, ancho chile, granulated molasses, French grey sea salt, guajillo chile, cinnamon, nutmeg, allspice
TASTING NOTES
Rich chocolaty notes, mild fruity heat from ancho chiles, and a hint of molasses sweetness.
AROMA
Robust coffee paired with warm cacao and aromatic spices.
CHARACTERISTICS
Light brown with reddish-orange undertones, adding a natural appeal.
PAIRINGS
Ideal with beef, pork, and grilled vegetables, enhancing natural flavors.
SUBSTITUTIONS
Substitute with a mix of ground coffee, cocoa powder, and mild chili powder.
USAGE
Apply several hours before cooking to let the flavors meld with the food.
For an enhanced culinary experience, generously coat your choice of protein or vegetables with the rub several hours, or even overnight, before cooking. This extended marinating time allows the rich flavors of coffee, cacao, and spices to deeply infuse into the dish, resulting in a more pronounced and cohesive flavor profile after cooking.
The use of cacao in savory dishes like mole has a storied history in Mexican cuisine, dating back to the Aztecs. Our rub blends coffee and cacao, with a nod to traditional mole recipes, while the natural oils and sugars from these ingredients help form a beautifully caramelized crust on meats during cooking.
