Hey guys, I’m back again, and this time with a warm-you-to-your toes recipe for hot chilli hot chocolate, or as some would call it, “Mexican hot chocolate.”
If you’ve never tried pairing dark chocolate and spicy hot peppers together, you have got to put this on your list of things to experience at some point. It’s definitely a recipe worth having: it’s unique, fun, and delicious! Worth the few extra minutes it takes to make, for sure.
What is “Mexican hot chocolate”?
Mexican hot chocolate is a less-sweet version of American hot chocolate, usually made with hot chilli peppers and cinnamon. The version I’m sharing with you today is not made with cinnamon, but if you wanted to add it, it would certainly be a welcome addition!
Chili, chilli, or chile?
Ok, so this is a random fact to include in this post. However, although I’m usually pretty decent at spelling, this is a question that has had me stumped at numerous points in my life.
“The question” I am referring to here being, what is the “correct” way to spell the word “chilli”? Here’s the answer as far as I have discovered: “Chili” is the American English spelling, “Chilli” is the British/Canadian English spelling, and “Chile” is the Spanish spelling.
So, the short answer is this: they are all correct, it just depends on where you come from!
How to make hot chilli hot chocolate
I’m sure there are a host of different ways to make this, but my version is made by steeping a dried hot red pepper in boiling water to release some of its heat. This hot pepper “tea” is then used as a base for making the hot chocolate, which I like to do with real chunks of dark chocolate (and no added sugar)!
What kind of chocolate to use for this recipe
I usually like to make my hot chocolate with baker’s semi sweet or bittersweet chocolate (or for convenience, semi sweet chocolate chips). You can use any kind of high-quality dark chocolate, however; just make sure you choose a bar that is sweetened to your liking. This recipe contains no added sugar, so the sweetness of the hot chocolate is dependent completely on the chocolate you use.
Cocoa vs. prepared chocolate
I know a lot of people who make their own hot chocolate with cocoa powder (and for the sake of nostalgia, there is something I love about that). However, one thing that I never liked about that method of making hot chocolate (or hot cocoa, as many would call it), is that the cocoa doesn’t dissolve. This means that you often get a sludgy sediment in the bottom of your cup, or even have bits of textured cocoa powder floating on the top.
I started making hot chocolate with bars of chocolate or chocolate chips to see if it would become more smooth and easy to blend, and sure enough – it is! I also love that the sugar in the chocolate is the perfect amount (in my opinion).
Recipe substitutes
In this recipe, you can substitute non-dairy milks for the milk portion (although in that case, use all milk instead of 1/2 water 1/2 milk). You can also use milk or white chocolate if you prefer, to make a delicious milk chocolate or white chocolate version.
Since this recipe is made with a 1/2 water/tea base, milk with a higher fat content is preferable. You can also add a splash of cream to the recipe if you like it richer or more creamy.
How to serve hot chilli hot chocolate
Serve this goodness on a cold winter day that needs a little something extra to get you warm. I love sharing this with a family member or a friend, and topping it with whipped cream or a handful of marshmallows. You can also sprinkle cinnamon, cocoa, chocolate shavings, or cayenne on top for a little something extra.
How to get the spice right
You may find that if you don’t squeeze the hot chilli against the side before removing it from the pot, your hot chocolate may have very little spice to no spice in it. Each time you press the hot pepper against the side, more of the liquid trapped inside will mix with your hot chocolate and increase the heat. I recommend taste-testing to see how hot you like it. Here’s how:
Taste the hot chocolate before you press the pepper against the pot (as in step 4 of the recipe); if it’s not hot enough, squeeze the pepper again. Taste it again. If it needs more heat, whisk the pepper in your hot chocolate for another minute or so, and then squeeze it out again. Do this as many times as you like until the desired heat is reached; then remove and discard the hot chilli pepper.
A word of caution:
Be careful when handling hot chilli peppers! Yes, even the dried ones. I have burned myself on hot peppers before, and let me tell you it’s no fun!
When you “Squeeze” the juices out of a hot pepper, make sure you’re doing the squeezing with a spoon against the side of the pot and not your fingertips. Then, use the spoon to lift the pepper out of the hot chocolate to discard when you are finished.
You will need:
- Ingredients (see recipe card)
- Small heavy bottomed saucepan
- Measuring cups and spoons
- Whisk
- Spoon
- Chef’s knife (for chopping the chocolate)
- Cutting board
- Small ladle, for serving
- Serving cups
Hot Chilli Hot Chocolate
This smooth, rich hot chocolate is the perfect amount of spicy to make your mouth tingle, the perfect amount of heat to keep your body warm, and the perfect amount of dessert to keep your sweet tooth satisfied.
Ingredients
- 1 cup water
- 1 cup 2% or 3% milk
- 1 large whole dried chilli pepper
- 2 oz Baker's semi sweet chocolate, chopped or 1/4 cup semi sweet chocolate chips
- 1/4 tsp vanilla
- 1 handful mini marshmallows or whipped cream (optional)
- dark chocolate shavings (optional)
Instructions
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In a small saucepan, bring the water and chilli pepper to a boil. Reduce to a simmer, and cook for 15 minutes.
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Add the milk, and whisk for a few minutes, until steaming and hot.
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Add the chocolate and whisk until completely melted and well combined (there will be little flecks of chocolate at first; whisk until those are no longer visible and the mixture is very smooth).
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Heat for a couple more minutes. Squeeze the pepper between the edge of the pot and the back of a spoon. Taste test to make sure the heat level is to your liking. Cook for a few more minutes if you like it a little more spicy.
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Once the hot chocolate is spicy enough, remove the chilli pepper from the pot, and stir in the vanilla. Pour into mugs, and serve with marshmallows or whipped cream and chocolate shavings on top. Serve immediately.
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Note: If you like your marshmallows slightly melted, put them into your cup first and then pour the hot chocolate on top. Garnish with chocolate shavings if desired.
Some other delicious hot drinks to try:
- London Fog
- Chai Tea with Whole Spices
- Mulled Apple Cider
- Mulled Cranberry Apple Cider
If you make this recipe, let me know how it turned out in the comments! I’m always thankful to hear from you guys. You can also tag me in your recipe photos on Instagram @naomicakesofficial – I love to see when you are enjoying something from my blog!
As always, thanks for stopping in; may your heart be full, your hands be warm, and your hot chocolate be spicy.
Back soon!
Naomi
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lovely! I will certainly have to try it later this year 🙂 Your photos are GORGEOUS!!!