Spicy Hot Chocolate
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Thick and rich, simmering hot chocolate filling the house with an indulgent fragrance is the ultimate pleasure, and this spicy hot chocolate elevates the experience with the addition of chilis! Made by melting real hot chocolate into creamy milk, the dark chocolate mellows the chili's spiciness while the cinnamon adds warmth without the heat. The bold and robust flavors work as a drink, a cocktail, or a decadent dessert ā your choice!
Savor the richness of our spiked hot chocolate which has a boozy twist!
This spicy hot chocolate is really special! One of the secrets is using chocolate instead of cocoa powder so the hot chocolate turns out nice and thick and has a rich flavor that you just can't get with the powdered stuff. Once the chocolate melts, it's infused with vanilla, cinnamon, and spicy chili pepper. The longer you let the chili pepper sit in the pot, the spicier your Aztec hot chocolate will be ā 10 minutes will maximize the heat, but you can take it out sooner to mellow out the heat depending on your preference.
Is this an authentic Mexican/ Aztec hot chocolate recipe?
When we first created this spicy hot chocolate recipe (years ago!) we called it Aztec hot chocolate as a nod to the spicy chocolate beverage widely known as xoxoatl. But this recipe is sweetened and served warm, which is not how the Aztecs would have served it. In fact, even the word xoxoatl isn't the word they would have used for their chocolate drink. You can read a bit about that controversy here if you'd like.
Mexican hot chocolate is made very similar to this recipe. Typically, a heavily sweetened chocolate tablet (such as Ibarra) is whisked into milk and sometimes spiced with cinnamon, chili, and vanilla. We make our spicy hot chocolate with dark chocolate and add our own sugar so that we can control the sweetness.
Ingredients needed
Warm, thick and super chocolaty, this bold and warming Aztec hot chocolate is a lot like dessert, but made with some simple ingredients. This is what you need:
- Chopped dark chocolate:Ā Contributes a deep, rich chocolate flavor.
- Milk:Ā Adds creaminess and smoothness while distributing the chocolate.
- Flavors: Ground cinnamon and vanilla extract balance out the heat from the chili pepper and add an aromatic warmth.
- Sea salt:Ā Brings out the sweetness from the chocolate and adds complexity and depth.
- Chili pepper:Ā Introduces a spicy kick for a bold flavor contrast.
- Coconut sugar:Ā Contributes a hint of sweetness.
- Optional liqueur: Brandy or Grand Marnier
How to make spicy hot chocolate
This spicy hot chocolate is as easy as adding things to a pan and whisking! These are the instructions:
- Melt and simmer: Melt the chocolate with a little milk over low heat in a saucepan. Next, whisk in the rest of the milk, cinnamon, vanilla, and salt. Add the chili pepper last, then bring it to almost boiling. Remove from the heat, letting it sit for 10 minutes, then take the chili out.
- Whisk and serve: Whisk in the sugar gradually, tasting it until it's sweet enough for you. If you're spiking it with brandy or Grand Marnier, add it now. Pour into mugs and cozy up!
Toppings for spicy hot chocolate
Customize your delectable spicy hot chocolate for a personal touch! Add a little bit of sweetness, crunch, or zest! Here are our 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.
- Or try topping your spicy hot chocolate with some dairy-free marshmallows!
- Coconut whipped cream:Ā Add a dollop of coconut infused whipped cream on top for a luscious finish.
- Chocolate shavings:Ā Chocolate is the reason we are all here! Echo the flavor by adding some shavings on top.
- Citrus zest: A sprinkle of orange or lime zest on top brightens things up for a refreshing addition.
- Nuts: Add some chopped nuts such as roasted almonds, pecans, or hazelnuts for a little savory crunch.
- Cinnamon stick:Ā Infuse a bit of warmth as your stir your hot chocolate with a stick of cinnamon.
What to serve with spicy hot chocolate
Cookies and hot chocolate are a match made in heaven: Dunk some Scottish shortbread in to soak up the spicy-chocolate-y goodness! Lemon coconut sugar cookies create a contrast, as do lemon bars. Or, echo the chocolate flavor with some whole wheat chocolate chip cookies.
Recipe FAQs
What chilies should I use?
We use chili de arbol They are small, red chili peppers that are widely available.Ā
I'd like to serve this at a gathering, how can I keep it warm?
Get out the slow cooker! Make enough spicy hot chocolate so that your guests can each have a mug or two and 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!
Can I use another type of milk?
You can ā but it's worth noting the fat content of the milk can play a crucial role in the creaminess and taste. The fat content counterbalances the heat from the chili, so a thinner milk, like almond milk, can allow the chili to come through more. A milk substitute, such as almond or cashew milk, can separate when heated so be careful to heat gently. One dairy-free option that we enjoy warm is oat milk.
Is Mexican hot chocolate spicy?
The spice will vary depending on how long you let the chili simmer for. Leaving it for 10 minutes will maximize the heat, but removing it sooner will mellow it out.
Spicy Hot Chocolate Recipe
Ingredients
- Ā½ 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.Ā½ 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.
For more inspiration, check out all of our drink recipes and our chocolate recipes!
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!!