Sous Vide Mole Bitters Infusion Recipe

Moles are very richly flavored, complex Mexican sauces. Using the spices present in many types of moles in an infusion allows you to quickly add a deepness of flavor with smokey, spicy notes to any drink you want. The main flavors that come through are mulatto chile peppers, chocolate, and raisin. Some of the ingredients can be hard to find but there are several websites listed in the Ingredient and Tool Sources section that supply them.

Mole sous vide bitters

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the mole bitters infusion recipe you can check out the following.
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Mole Bitters Infusion Recipe

  • Published: December 09, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3.5 Hours
  • Cooks: 140°F (60.0°C) for 2 to 4 hours

Mole Bitters Infusion Ingredients

For the Mole Bitters Infusion

1.5 cups vodka
3 mulatto or ancho chile peppers
1/4 cup cocoa nibs
1 tablespoon dried orange peel
3 tablespoons raisins
1 cinnamon stick
1/2 teaspoon dried wormwood
1/2 teaspoon gentian root
1 teaspoon sesame seeds
1 teaspoon cumin seeds
1/2 teaspoon cloves

Mole Bitters Infusion Instructions

For the Mole Bitters Infusion

Preheat a water bath to 140°F (60.0°C).

Remove the stems and most of the seeds from the chile peppers then coarsely chop the flesh. Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bitters, squeezing any liquid out, and store in a sealed container. They will last for several months if stored in a cabinet or cupboard.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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