Spicy Aztec Hot Chocolate

Want the best hot cocoa recipe ever? I thought you might! This spicy Aztec Hot Chocolate is my all-time favorite. It's made with real chocolate, spiced with cinnamon and vanilla, and has a little kick from a chili pepper. It's the best!

Cozy up, friends! I've brought us mugs of steaming hot cocoa.

This isn't your ordinary hot chocolate recipe. This is hot chocolate for grownups. (Or weird kids like mine who each sriracha like ketchup.)

It's thick and rich and gives your tongue a delicious spicy kick with each sip. Hot cocoa should always be Spicy Aztec Hot Chocolate.

This delicious drink/ cocktail/ dessert (you choose!) is made by melting real dark chocolate into milk – or in my case, almond milk. Using chocolate instead of cocoa powder means 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 a spicy chili pepper. The longer you let the chili pepper sit in the pot, the spicier your Aztec hot chocolate will be. I like to let it sit for at least 10 minutes to maximize the spiciness.

You can keep it on the mellow side if that suits your taste.

I need to let you in on a little secret. This is all about making faux homemade marshmallow. ← Yes, that is a thing.

Did you see those little marshmallow squares up there? They're not real. Or they're not real homemade marshmallows, anyway.

They were a happy accident born out of wanting to have homemade marshmallows in the pictures and being too lazy to make them. Truth!

You can make your own lazy marshmallows by melting some storebought ones then pouring the caramel flecked batter into a parchment paper lined tray. Once they cool, you can cut them into pieces and pop them in your spicy Aztec hot chocolate.

Even though they swap their fluffiness for chewiness, they are still delicious.

The original spicy Aztec Hot Chocolate Picture:

If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.

Original post: January 7th, 2012

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.

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Favorite Winter Drinks:

• Spiced Cranberry Hot Toddy
• Super Creamy Almond Butter Latte
• Christmas Cranberry Margarita
• Magic Turmeric Tea
• Nutella Latte – 2 ways
• A Delicious Mulled Wine Cocktail

Spicy Aztec Hot Chocolate

• Author: Kristen Stevens | The Endless Meal
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 2 mugs 1x
• Category: Drink
• Cuisine: Mexican

★★★★★

4.8 from 5 reviews

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Description

Want the best hot cocoa recipe ever? I thought you might! This spicy Aztec Hot Chocolate is my all-time favorite. It's made with real chocolate, spiced with cinnamon and vanilla, and has a little kick from a chili pepper. It's the best!

| vegan + paleo + gluten-free |

Gluten FreePaleoRefined Sugar FreeVeganVegetarian

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Scale 1x2x3x

Ingredients

• 1/2 cup chopped dark chocolate
• 2 cups of milk (I like almond but regular dairy milk would work, too)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• dash of salt
• 1 chili pepper, split in half and seeds removed
• 1–4 tablespoons coconut sugar, depending on taste (you can sub brown sugar or honey)
• Optional: 2 shots of brandy or Grand Marnier

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Instructions

1. Melt the chocolate with a little of the milk in a small pot over medium heat. Whisk in the remaining milk, the cinnamon, vanilla, and dash of 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 mins. Remove and discard the chili pepper.
2. 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 pot
3. Pour the spicy Aztec hot chocolate into mugs and serve!