Spicy Aztec Hot Chocolate
Thick and creamy French-style sipping chocolate gets a spicy makeover with the addition of cinnamon and cayenne.
Ingredients
- 1 C Whole Milk or sub full fat coconut milk
- 2 tablespoon Heavy Cream optional, or sub coconut cream
- ⅛-1/4 teaspoon Kosher Salt to taste
- 1 tablespoon Brown Sugar optional
- ½ teaspoon Vanilla Extract or ¼ teaspoon almond extract
- ½ teaspoon Cinnamon
- ¼ teaspoon Cayenne or to taste
- 2.5-2.7 ounce round Dark Mexican Chocolate (e.g. Taza) chopped, preferably 72% or higher; substitute 2.5 ounces high quality dark chocolate chips or dark chocolate bar cut into small pieces
Instructions
- Set your saucepan over medium heat. Add milk, cream, brown sugar (if using) and salt. Stir or whisk to dissolve the solids, removing from heat before the milk comes to a simmer.TIP: Don't let your milk come anywhere close to a boil or you'll risk scorching it. Trust me, it doesn't taste good. Remove from heat as soon as the sugar and salt have dissolved.1 C Whole Milk, 2 tablespoon Heavy Cream, ⅛-1/4 teaspoon Kosher Salt, 1 tablespoon Brown Sugar
- Add the vanilla and spices, whisking to combine.½ teaspoon Vanilla Extract, ½ teaspoon Cinnamon, ¼ teaspoon Cayenne
- Add the chocolate and allow to sit for about 3 minutes to melt. Whisk until fully combined, taste and adjust seasoning as needed. If desired, top with a spoonful of freshly whipped cream or a homemade marshmallow. Enjoy!2.5-2.7 ounce round Dark Mexican Chocolate (e.g. Taza)
Notes
Storage Instructions
- To store: If you end up with leftovers, let the Aztec hot chocolate cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
- To reheat: Warm gently in a small saucepan over low heat or in the microwave in 30-second bursts, whisking between intervals to prevent scorching.
- Pro tip: The spices may intensify as it sits, so give it a taste before serving—you can always add a splash of milk to soften the edges.
- Vegan - The creamiest option is full-fat canned coconut milk with coconut cream, if you want to simulate the richness of the dairy version. That said, oat milk, soy milk, any nut milks, and/or vegan creamers are completely acceptable, particularly if you spring for a full-fat “barista blend.” Double check your chocolate is also dairy-free, though most Mexican chocolate is.
- Extra Thick - Whisk in a tablespoon of masa harina with the spices for a consistency that’s closer to the Mexican hot chocolate known as champurrado.
- Spiked Hot Chocolate - While I think this Aztec hot chocolate is absolutely perfect as is, you'll hear no judgement from me if you want to make it a touch more adult. It pairs beautifully with some smoky mezcal and a splash of triple sec for a bit of brightness, or some spicy-sweet cinnamon whiskey.
- Spicy Mexican Mocha - Spicy hot chocolate also happens to pair quite nicely with espresso if you want to spike it with a touch of caffeine. 🙂
- Mix-Ins - Feel free to add even more depth with a sprinkle of smoky chipotle powder, a few rasps of orange zest for brightness, or any other warming spices (e.g. allspice, cardamom, cloves, nutmeg, star anise, ginger, black pepper) you prefer.
Nutrition
Calories: 303kcalCarbohydrates: 25gProtein: 8gFat: 19gSaturated Fat: 11gCholesterol: 65mgSodium: 408mgPotassium: 368mgFiber: 1gSugar: 24gVitamin A: 1035IUVitamin C: 1mgCalcium: 308mgIron: 1mg
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