Spicy Hot Chocolate
This post may contain affiliate links. Please read our disclosure policy.
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 – your choice!
This spicy hot chocolate is 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 you 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 – 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.
Key ingredients
Warm, thick and super chocolaty, this bold and warming Aztec hot chocolate is a lot like dessert, but made with some simple ingredients. Here are a few of the key ingredients:
- Chopped dark chocolate: You’ll want to use dark chocolate, rather than milk or white. This will give you the deep, indulgent flavors!
- Chili pepper: Yep, actual chili This introduces a spicy kick for a bold flavor contrast.
- Coconut sugar: Contributes a hint of sweetness! If you haven’t used coconut sugar before, get ready for a nice treat – it gives more of a caramel-like flavor.
- Optional liqueur: Brandy or Grand Marnier – your choice!
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 remaining milk, cinnamon, vanilla, and salt. Add the chili pepper last, then bring it to a simmer. Remove from the heat, letting it sit for 10 minutes, then remove the chili.
- Whisk and serve: Whisk in the sugar gradually, tasting it until it’s sweet enough. If you’re adding brandy or Grand Marnier, add it now. Pour into mugs and cozy up!
Toppings ideas 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.
- Coconut whipped cream: Add a dollop of coconut infused whipped cream on top for a luscious finish.
- 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 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. 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.
I want 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—but it’s worth noting that 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.
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!
It really is the best, isn’t it?!!
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!!!
Hey M,
Thanks for passing on the link to Klopp’s Kitchen. Is he a friend of yours? Checked out the website and it’s really great.
Thanks!
You are welcome! Mr. Klopp is actually a friend of my boyfriend. I’ve been feeling inspired lately, so I hope to start my own food blog soon. 🙂 I look forward to your next recipe!
Hey M, Let me know if you start your blog. I’d definitely like to read it 🙂
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!