From your love life to hot chocolate, a little spiciness makes everything better. The Aztecs knew this; they were the inventors of a spicy chocolate drink called xocoatl. Rather than sweeten their chocolate with sugar, they added fiery chilies for a spicy and bitter drink.
They were onto something.
Warm, thick and super chocolaty, this hot chocolate is a lot like dessert. The dark chocolate mellows the chilies spiciness while the cinnamon adds warmth without the heat. I prefer mine on the bitter side; adjust the sugar to your taste.
I can imagine serving this in tiny ornate glasses after a dinner party. It would be equally welcomed sipped from a thermos while snowshoeing. What I’m wishing for now is a fireplace to curl up in front of with a mug of this spicy hot chocolate and a good book. My imagination will have to fill in for the fireplace.
- 1 cup of almond, soy or dairy milk
- ⅓ cup dark chocolate pieces
- 1-4 tablespoons sugar, depending on taste
- 1 chili pepper, split in half and seeds removed
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- dash of salt
- Optional: 1 shot brandy or Grand Marnier
- In a small saucepan melt chocolate with a little of the milk. Whisk in remaining ingredients and bring to a boil
- Remove from heat and let flavours infuse for 10 minutes. Strain
- Add brandy or Grand Mariner to a mug, top with spicy hot chocolate