Coffee and cocoa mole rub

Coffee and cocoa mole rub

5 mins Prep · 5 mins Cook

The earthiness of ground coffee and the delicate fruitiness of cacao powder offset the chilli heat in this Mexican-inspired dry rub

Created by Spinneys
Prep time 5 minutes
Cook time 5 minutes
Serves 110g
Cuisine Mexican
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 248
Fat 7.6g
Protein 12.1g
Carbs 35g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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In a large pan, over a medium heat, toast the star anise, coriander seeds, cumin seeds, black mustard seeds and cloves. Toss occasionally until fragrant and lightly toasted – approx. 5 minutes. Set aside to cool completely.


Transfer to a spice grinder, or pestle and mortar, and grind until fine.


Combine with the rest of the ingredients and mix well.


Store in an airtight container for up to 2 months.