Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe

Updated May 10, 2019

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

Recipe Details

Active 15 mins

Total 15 mins

Serves 4 servings

Ingredients

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
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

Hand blender

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.