Cocoa and Espresso Steak Rub
Hoping to impress company coming for dinner? This rub adds big flavor and depth to any steak. Sear it in a hot pan, let it rest, then pair it with your favorite steak-house sides: think roasted or baked potatoes, creamed greens, or a crunchy wedge salad. The best part? You can make the spice rub in bulk today, and it will last for up to 2 months.
Get the recipe: Cocoa-and-Espresso Rub for Steak
Easy Mole Sauce
This sauce is smoky and rich, and the cocoa adds a base flavor that you likely won’t identify as, well, chocolatey. Use it to perk up roasted chicken or pork, or as a sauce poured over vegetarian enchiladas. The sauce can be made up to one day ahead. Keep it tightly covered in the refrigerator until ready to use.
Get the recipe: Easy Mole Sauce
Mexican Hot Cocoa Mix
This mix makes for a sweet and comforting hot cocoa with a hint of cinnamon and spice. If you prefer more of a kick, up the cayenne to a rounded ¼ teaspoon. For an even richer treat, use half and half in place of milk. Once a batch is made, it only takes a few minutes to make a mug (or three), so it’s great to keep on hand all winter long. Serve with freshly whipped cream or marshmallows.
Get the recipe: Mexican Hot Cocoa Mix