Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe

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J. Kenji Lopez-Alt

If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.

Want more ways to spike your hot chocolate? Here are 6 more recipes!

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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Ingredients

  • 1/4 cup cocoa powder
  • 1 tablespoon granulated sugar
  • pinch kosher salt
  • 2 cups whole milk
  • 6 cinnamon sticks
  • 1 whole dried ancho chile pod, split
  • 8 ounces bittersweet chocolate chips
  • 5 ounces mezcal
  • Chile powder, cocoa nib, and/or dark chocolate shavings for garnish

Directions

  1. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, 2 cinnamon sticks, ancho chile, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Simmer over low heat, whisking occasionally, until fragrant, about 10 minutes. Carefully drain and discard chile and cinnamon sticks

  2. Return to pot and add mezcal. Heat through. Using a hand blender, a milk frother, or a whisk, beat chocolate until foamy, then divide into four glasses. Garnish with chile powder, cocoa nib (or chocolate shavings), and a cinnamon stick. Serve immediately

Special equipment

hand blender

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