Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe

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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  • 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


  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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Nutrition Facts (per serving)
566 Calories
35g Fat
31g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 566
% Daily Value*
Total Fat 35g 44%
Saturated Fat 21g 103%
Cholesterol 13mg 4%
Sodium 98mg 4%
Total Carbohydrate 31g 11%
Dietary Fiber 12g 42%
Total Sugars 10g
Protein 14g
Vitamin C 0mg 0%
Calcium 205mg 16%
Iron 12mg 68%
Potassium 751mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)