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Lapsang Mole

Penny Lynn TeaChef Level 1

Substituting brewed lapsang souchong for a portion of the chicken broth in a Mexican mole gives a smoky undertone to this rich sauce.

50 m 2


  • 2 1/2 c. chicken broth
  • 2 c. strong brewed lapsang souchong tea
  • 3 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 3-4 cloves garlic, chopped
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 1/2 tbsp. chili powder
  • 3 tbsp. all-purpose flour
  • 2 oz. Mexican chocolate, grated


Cook onion, garlic, oregano, and cumin in oil until onion is tender. Mix in chili powder and flour and stir for 3 min. Gradually stir in chicken broth and tea. Increase heat and bring mixture to a boil. Boil over medium-high heat until reduced, about 35 min., stirring occasionally. Remove from heat and stir in chocolate. Serve over chicken or turkey.

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