So on the suggestion of and with the help of a friend, I started today a batch of mole mead. I think it will taste…as good as it sounds, although when we put all the cocoa stuff in the bucket with the honey, the color of the cocoa really took over. We’ll see how it develops over time. Stuck with the sweet mead yeast this time to counteract the bitterness of the cocoa and spiciness of the chilies.


  • 7 dried Arbol chili peppers
  • 12 oz baking cocoa
  • 1 tsp ground cinnamon
  • 12 lbs wildflower honey
  • 1 tsp Irish moss
  • Wyeast 4184 sweet mead


  • Started: 6 April 2012