Chili-Spiked Hot Chocolate
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Today’s recipe for chili-spiked hot chocolate is a cozy, flavor-packed memory from a breakfast I enjoyed during my trip to Napa Valley. It was served as part of a vibrant morning spread, and the moment I took a sip, I knew it was something special. The recipe comes from the talented Daisy Martinez, and it quickly became one of my favorite culinary discoveries from that trip. I could immediately detect the warm hint of cinnamon, but the chilies were so subtly woven into the richness of the chocolate that I couldn’t have guessed them without being told—they added depth without overpowering the drink.
This hot chocolate is the kind of indulgence that feels like a hug in a mug, especially on cold, snowy days when you need something to warm you from the inside out. The gentle heat from the chilies pairs beautifully with the velvety cocoa and aromatic spices, creating a drink that’s both comforting and unexpectedly bold. And if you’re not a fan of spice, don’t worry—leaving out the chilies still results in a luxurious, cinnamon-kissed hot chocolate that’s just as satisfying. Whether you’re curled up by the fire or hosting a winter brunch, this recipe is a delicious way to elevate your cocoa game.
Ingredients for Chili-Spiked Hot Chocolate
- DRIED CHILE DE ÁRBOL OR A PINCH OF CAYENNE PEPPER
- MILK
- CINNAMON STICKS
- ROUND OF MEXICAN CHOCOLATE (NESTLE’S ABUELITA, IBARRA AND CORTES ARE ALL GOOD CHOICES)
- DARK BROWN SUGAR
- GROUND CHILE
Instructions for Chili-Spiked Hot Chocolate
Start by warming a small saucepan over medium-low heat—the same one you’ll use to make your hot chocolate. Add a chile de árbol and toast it briefly, turning once, just until it begins to darken slightly and release its fragrant aroma. This takes less than a minute, but it adds a subtle smoky depth to the final drink. Remove the chile from the pan and let it cool, then grind it finely using a spice mill or mortar and pestle.
Next, pour the milk into the same saucepan and add a couple of cinnamon sticks. Warm gently over low heat until small bubbles form around the edges, then let the cinnamon steep for 5 to 10 minutes, depending on how bold you want the flavor to be. Once infused, remove the cinnamon sticks and set them aside for garnish.
Now it’s time to build the chocolate base. Stir in chopped chocolate, sugar, and a generous pinch of the ground chile. Whisk vigorously until the chocolate is fully melted and the milk is rich and slightly frothy. Pour into warm mugs and tuck a cinnamon stick into each one for a beautiful, aromatic finish. This drink is pure comfort with a hint of spice—perfect for chilly mornings or snowy evenings.
Frequently Asked Questions
What kind of chili should I use?
This recipe calls for a chile de árbol, which adds a subtle heat and smoky depth. If you can’t find one, you can substitute with a pinch of cayenne pepper or a small dried guajillo for a milder flavor. Just be sure to toast it briefly to release its aroma before grinding.
Is this drink very spicy?
Not at all—it’s gently warming rather than fiery. The chili enhances the richness of the chocolate without overwhelming it. If you’re spice-sensitive, start with a small pinch and adjust to taste, or leave it out entirely for a cinnamon-kissed classic hot chocolate.
Can I make this ahead of time?
You can prepare the spiced milk and chocolate mixture ahead and reheat gently on the stovetop. Just whisk well before serving to restore the frothy texture.
Do I need a spice grinder to prepare the chili?
A spice grinder is ideal, but you can also use a mortar and pestle or finely chop the toasted chili with a sharp knife. The goal is to distribute the heat evenly without large flakes.
Can I serve this to kids?
If you omit the chili, absolutely! The cinnamon and chocolate make it a cozy treat for all ages. You can even top it with whipped cream or marshmallows for a fun twist.
How do I get that frothy café-style finish?
Whisk vigorously while the chocolate melts, or use a milk frother if you have one. Froth adds a luxurious texture and helps blend the flavors beautifully.
FOR MORE RECIPES LIKE THIS, TRY:
- Nutella Hot Chocolate
- Sweet Slow Cooker Hot Chocolate
- Black Bottom Hot Chocolate with Marshmallow Whipped Cream
- Rich and Decadent Hot Chocolate
Chili-Spiked Hot Chocolate
Real Mom Kitchen
Equipment
Ingredients
- 1 small dried chile de árbol or a pinch of cayenne pepper
- 1 ½ cups milk
- 2 cinnamon sticks
- 3 oz round Mexican chocolate (Nestle’s Abuelita, Ibarra and Cortes are all good choices), grated on the coarse side of a grater
- 2 Tbsp dark brown sugar
- Ground chile large pinch
Instructions
- Heat a small saucepan (the one you’ll use to make the hot chocolate) over medium-low heat. Toss the chile de árbol, turning it once, just until it begins to change color and smell wonderful, less than 1 minute. Remove the chile and let cool, then grind it fine in a spice mill.
- Warm the milk and cinnamon sticks in the saucepan over low heat until bubbles form around the edges. Let steep over low heat for at least 5 minutes, or up to 10 minutes for a stronger cinnamon flavor.
- Remove the cinnamon sticks and set aside. Add the chocolate, sugar and a large pinch of the ground chile to the milk. Whisk vigorously to melt the chocolate and foam the milk. Pour into warm mugs and slip a cinnamon stick into each one.
Notes
Chiles de árbol are long, very thin dried chiles with a brick-red color and fair amount of heat. Usually the seeds from dried chiles are discarded before the chiles are toasted, but that is not the case with chile de árbol. Toast and grind the chile, seeds and all. You will find chile de árbol in all Latin markets and some well-stocked supermarkets. Often they are found among the other spices and labeled simply “dried chiles.”
