Spicy Hot Chocolate
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This spicy hot chocolate is rich, velvety, and just the right amount of fiery. Made with real dark chocolate rather than cocoa powder, it’s a cozy drink with a deep chocolate flavor and a gentle kick of chili that you can adjust to your taste.
This spicy hot chocolate is one of my favorite cold-weather treats when I want something a little more exciting than the classic version. Made with real dark chocolate instead of cocoa powder, it’s incredibly rich, velvety, and deeply chocolatey, with just the right amount of warmth from cinnamon and chili.
The secret is infusing the hot chocolate with a whole chili pepper as it warms on the stove. You can leave it in for just a few minutes for a gentle kick or let it steep longer for a bolder, Aztec-inspired spice. Vanilla and coconut sugar round everything out with subtle sweetness and warmth.
I love serving this on chilly evenings when a mug of something cozy is in order. It’s delicious on its own, or you can make it feel extra special with a splash of brandy or Grand Marnier for a grown-up version that’s perfect for the holidays or après-ski.
Is this an authentic Mexican or Aztec hot chocolate recipe?
Not exactly. When I first created this recipe years ago, I called it Aztec hot chocolate as a nod to the spicy chocolate drinks associated with the Aztecs. Since then, I’ve learned that the historical drink was quite different from this one—it wasn’t sweetened, was typically served cool rather than hot, and even the commonly used name xocoatl (often spelled xocolatl) is debated by historians. If you’re interested, you can read more about that discussion here.
This recipe is actually closer to modern Mexican hot chocolate, which is traditionally made by whisking a sweetened chocolate tablet, such as Ibarra, into hot milk and often flavored with cinnamon and vanilla. My version uses dark chocolate and sugar instead, which lets me control the sweetness while adding cinnamon, vanilla, and a chili pepper for a rich, spicy twist.
Topping ideas for spicy hot chocolate
Customize your delectable spicy hot chocolate for a personal touch. Here are my top picks for a fun variation:
- Caramelized marshmallows: Melt a bag of store-bought marshmallows in a pot until a few darker (caramelized) spots appeared in the melted marshmallows. Pour them onto a parchment paper lined baking dish and let them firm up. Once firmed, cut them into squares.
- Chocolate shavings: Chocolate is the reason we are all here. Echo the flavor by adding some shavings on top.
- Cinnamon stick: Infuse a bit of warmth as your stir your hot chocolate with a stick of cinnamon.
What chili pepper should I use? I use chili de arbol. They are small, red chili peppers that are widely available.
I want to serve this at a gathering. How can I keep it warm? Get out the slow cooker! Make enough spicy hot chocolate for your guests to each have a mug or two, then keep it on the lowest setting in your slow cooker. Guests can ladle it into their mug at their own pace while the mixture stays warm!
Spicy Hot Chocolate Recipe
Ingredients
- ½ cup chopped dark chocolate
- 2 cups milk (see notes)
- 1 teaspoon EACH: cinnamon and vanilla
- 1 pinch sea salt
- 1 chili pepper (split in half and seeds removed)
- 1-4 tablespoons coconut sugar (depending on taste)
- Optional: 2 shots of brandy or Grand Marnier
Instructions
- Melt the chocolate with a little of the milk in a small pot over medium heat. Once it has melted, whisk in the remaining milk, cinnamon, vanilla, and salt. Add the chili pepper to the pot and bring the pot almost to a boil. Remove the pot from the heat and let it sit for 10 minutes. Remove and discard the chili pepper.½ cup chopped dark chocolate, 2 cups milk, 1 teaspoon EACH: cinnamon and vanilla, 1 chili pepper, 1 pinch sea salt
- Whisk in the sugar, 1 tablespoon at a time, and taste until it is a sweetness you like. If you are using the brandy or Grand Marnier, add it to the pot1-4 tablespoons coconut sugar, Optional: 2 shots of brandy or Grand Marnier
- Pour the spicy hot chocolate into mugs and serve!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Mmm can’t wait, going to make it for film night watching the adorable Chocolat with Juliette Binoche, amazing film, where the chocolate she makes has magical qualities. Just not sure what ‘caramel flecked batter’ is (??) because I would love to make those faux marshmallows – how wonderful to add those into the chilli hot choc. Thanks.
To make the marshmallows I simply melted a bag of store-bought marshmallows in a pot until a few darker (caramelized) spots appeared in the melted marshmallows. Then I poured them into parchment paper lined baking dish and let them firm up. Once they were firm again, I cut them into squares.
If it wasn’t so very rich and fattening, I could drink this hot cocoa all day long!!! In a pinch, Abuelita or Ibarra Genuine Mexican Hot Chocolate is delicious, already has sugar and cinnamon in it. BTW, instead of the optional 2 shots of brandy or Grand Marnier, just add the peel (no pith) from from an orange, tangerine or mandarin orange if desired. I freeze and save them as I eat the fruits year round, and often throw some peel in black coffee too! Much better when you have to go out driving or to work after your cocoa!!
Thank you for this recipe. I’ve never thought of adding spice to hot chocolate but it totally works.
I’m not too familiar with chili peppers…what kind should I use?
We use chili de arbol They are small, red chili peppers that are widely available. Hope that helps!
Waaaaaaaaay too much cinnamon. Makes it sludgy and overpowering. Highly suggest adding the Cinnamon with the sugar ar the end bit by bit.
SOunds good would like to try
hellooo
this recipe looks delicious! i was hoping if i could use cocoa powder instead of dark chocolate.. please reply!!
The cocoa powder would definitely change it. I would stick with dark chocolate. 🙂
The best hot chocolate I ever had! Not just spicy, but very nicely balanced with the cinnamon and vanilla. Thank you for this truly beautiful recipe.
That makes me so happy to hear! Hooray!
We just made this and it’s so good! The spiciness is a great combo with the chocolate. Thanks!
The spice makes it, doesn’t it? I’m so happy you liked it!
I used Redstone’s Aztec bar…already has chili’s and spice.
Saved some steps. Easy and great, thanks!
This is an awesome recipe! I love the historical background of “Hot” Chocolate, and the picture is awesome. I’ll definitely want to try this one!
Thanks, Jeff!!
I’ve tried this Aztec Hot Chocolate at a friend’s place before and it is super tasty and I strongly recommend it for all chocolate lovers!!!
Thanks for this! When looking for hot chocolate recipes, lots of people want to use cocoa. :p Hot cocoa is nice, but hot chocolate doesn’t use the cocoa, it uses the actual chocolate.
Hey Calissa,
I agree, hot chocolate with real chocolate is so much better. It is more rich and creamier than cocoa could ever be. Hope you enjoy the recipe!