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- Dish type
- Hot chocolate
Delicious Mexican chocolate combined with hot milk and toasted dried chilli for some spice. Using the type of chocolate and chilli specified is key for an authentic outcome.
1 person made this
- 240ml milk
- 3 squares Mexican table chocolate (see footnote)
- 1 whole de arbol chilli, lightly toasted
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Place the milk and chocolate in a small saucepan over medium low heat, stirring, until chocolate is melted. Do not boil.
- Pour chocolate mixture into a blender and blend until foamy.
- Pour into a cup, break the chilli into two or three pieces (discarding seeds) and drop into cup. Drink immediately. Eat the chili only if you can handle it!
For most authentic results, use Mexican chocolate, such as Abuelita®. It is a unique chocolate that contains sugar and cinnamon, and it is integral to the recipe.
Reviews & ratingsAverage global rating:(2)
- 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
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
How Sugar Affects Cookie Texture
When fresh-baked, the cookie texture is slightly crispy around the edges and chewy in the center. I’ve found that once they completely cool and after being stored a day or two, they get more crumbly and have denser chocolate truffle texture. It’s divine!
To achieve a chewy cookie texture, the key is the type of sugars you select. It’s good to have a balance of sugar, with a humectant (sugar that attracts moisture and keeps cookie more soft and chewy). A good rule of thumb is to replace 10 to 15% of the sugar with a humectant. Examples of humectants are invert sugar, corn syrup, and honey. For this cookie, a blend of granulated sugar adds the crispiness, and honey provides the chew which is just the right combination of this decadent treat.
These hot chocolate chili cookies are the perfect sweet addition to Valentine’s Day, or anytime you need something to warm your heart. So don’t be shy, share them with people you love! Do you have any chocolate lovers in your life? Besides myself, I know a few individuals who would not mind receiving these decadent chocolate cookies as a gift!
How to make Mexican Hot Chocolate Muffins
To make these muffins, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, salt, and spices. Set aside.
TIP: You can up the spices to your taste, but I have made these muffins enjoyable for everyone.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
Add the buttermilk, oil, and vanilla extract, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined &ndash do not overmix.
Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
Divide the batter evenly between a muffin pan lined with muffin cases, and bake for 15 &ndash 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 &ndash 10 minutes in the pan before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
- Place the milk, cocoa powder, brown sugar, vanilla, cinnamon, and a pinch of chilli flakes (if using) in a saucepan over medium heat. Whisk to prevent any ingredients from sticking to the bottom until the mixture is warm but not boiling.
- Stir through the chocolate chunks until melted. Remove from heat.
- Depending on the type of low FODMAP milk, your hot chocolate mixture might be a bit thin – don’t worry, we have an easy fix. If needed, dissolve the cornflour/corn starch in the cold water and then whisk through the chocolate mixture. Place back over medium heat, keep whisking until the hot chocolate thickens slightly (this will take 1 to 2 minutes). Your hot chocolate will continue to thicken slightly as it cools.
- If you want your hot chocolate extra frothy, blend for 5 seconds, then transfer immediately into your favourite mug. Don’t blend for longer, or leave the blender lid on for more time, as the hot liquid will cause pressure to build in the blender.
- Leave to cool for a few minutes, taste and add an extra pinch of chilli if you like it spicy. Enjoy!
Check that the cornflour (corn starch) is made from maize and not wheat.
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
Check your dried chilli flakes do not contain onion or garlic powder.
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve). Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey. If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
Gluten Free Tips
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Mexican Spiced Mocha
Hi, my name is Carla and I’m addicted to coffee.
Every single morning I have a cup. Some afternoons I have a second cup.
I’m addicted to coffee houses and expensive specialty drinks. I’m addicted to coffee beans and that beautiful coffee aroma.
I’m a coffee snob addicted to lattes and mochas.
Coffee plays a huge role in my life. Meeting a friend? Let’s meet for coffee. Traveling on the Turnpike? Better grab a coffee for the drive. Having a bad day? Coffee will fix that.
I love both the taste of coffee (the darker, the better!) and those overly-sweet coffeehouse drinks.
I’m the one anxiously waiting for a certain chain’s pumpkin spice lattes and red holiday cups.
It’s also a little embarrassing about how much money I spend on coffee. I’ve invested in an espresso machine and bean grinder, which totally helps, but it also takes time.
Time to grind the beans. Time let the machine warm up. Time to steam the milk. Time to clean up.
And although under normal circumstances this makes me sound like I’m a lazy whiner, have you ever made coffee before you were awake? There are times where I need coffee to make coffee.
I have tried to make coffee without water before. Other times without putting the filter in place. My favorite was without the coffee pot. I really do need coffee to function.
Then there are those days where I need an extra cup in the afternoon. Like I mentioned, the espresso machine does take some time, and when you’re working, you don’t want to spend time making coffee. That’s where a single-serving coffee machine comes into play.
I have a bit of a coffee ritual. Plain in the morning, flavored in the afternoon.
My latest obsession is making these Mexican Spiced Mocha drinks at home. Coffee meets hot chocolate with a bit of spice from cinnamon and chili powder.
Yes, chili powder. It sounds crazy, but I promise it’s crazy good.
Now that I’m back in Pittsburgh, I’m about 5-10 minutes away from several coffeehouses. It’s so tempting to just buy a coffee, but trust me – that money adds up very quickly.
On the flip side, it’s where I draw my coffee inspiration. There’s a local Pittsburgh chain that’s quickly becoming my favorite coffeehouse.
When I was reading their menu, Mexican Spice Mocha instantly jumped out at me. There’s just enough chili spice that you can taste it without setting your throat on fire.
I love it so much, I almost always order it. “Think I’ll try something new today. Just kidding. Mexican Spiced Mocha, please.”
Since I can’t buy one every day, I just make it at home.
Ok let’s talk Mexican Spiced Mochas!
Technically speaking, mochas are made with espresso, steamed milk, and chocolate syrup. My version here is coffee, regular milk, and a cocoa powder mixture.
Even though this recipe isn’t a true mocha (I know way too much about coffee drinks), let’s pretend it is because it sounds much better than Mexican Spiced Chocolate Coffee drink.
The recipe I listed below is for a single drink. Also, the amount of spice really depends on your chili powder and preference.
I used Aleppo chili powder, but if yours is spicier (or milder), then you may need to play with the amount.
Easy Mexican Chocolate Pots de Crème
I first introduced you to my Easy Chocolate Pots de Crème in early 2015 and it has remained our favorite chocolate dessert since. It’s the sweet treat my husband requests the most and is always a hit with our guests. We’ve gotten many emails from our readers echoing the same sentiment.
I recently had a faaaaaabulous bar of chocolate spiked with red hot chili pepper and with Cinco de Mayo coming up it got me thinking: Why not give our favorite French chocolate dessert a Mexican twist? And so these Easy Mexican Chocolate Pots de Crème were born.
Laced with a touch of red chili pepper and hint of cinnamon, the flavors will very subtly linger on your palate and give the chocolate a wonderful and mysterious depth.
These pots de creme are super easy to make, take about 5 minutes of prep time, and are sure to make your taste buds sing!
Plus they have no added sugar beyond what is in the dark chocolate – double score!
You only need a few ingredients but you want to make sure they’re top quality. Use your favorite chocolate. Traditionally pot de crème calls for dark chocolate, which pairs especially well with chili and cinnamon and that’s what we also recommend. Trust me, even if you’re generally not a dark chocolate fan (I myself prefer milk chocolate), you will LOVE pot de crème. Just trust me on this.
Use quality cinnamon (I like Saigon) and pure Mexican vanilla extract. Mexican vanilla beans have a wonderfully rich, spicy and woody fragrance and flavor.
Place the heavy cream in a medium saucepan over medium heat and add the egg yolks.
Add the salt, cinnamon and red chili pepper and whisk to combine, whisking continually as the liquid begins to just barely bubble. DO NOT BRING TO A BOIL. It’s ready when the consistency is just thick enough to coat the back of a spoon.
Turn off the heat and add the chocolate to the hot custard.
Add the Mexican vanilla extract and whisk to combine.
Pour the mixture into a blender and blend it for a few seconds. (Note: I usually just place the chocolate chunks directly in the blender and then pour the hot custard over it and blend. Either way works.)
Pour the hot chocolate mixture into the serving ramekins. Place some plastic wrap on top, gently pressing it down on the surface of the chocolate to prevent a film from forming while it chills.
Refrigerate for 6-8 hours or until set (I often chill them overnight). For a softer consistency, let them sit for 10-15 minutes at room temperature before serving.
Heavenly liquid chocolate!
Serve with whipped cream sprinkled with chocolate shavings and a half cinnamon stick.
How to Make This Spiked Mexican Hot Chocolate &ndash the Recipe Method
Start by adding all of the ingredients, except the liquor, to a slow cooker. For a small batch in a small crockpot, cook on low, but if you are making a large batch with a large crockpot, set it to high. Cook for 2 hours and stir every half hour or so.
Lastly we will add the liquor. If you are doing a big batch for a party, stir the liquor into the crockpot right before your guests arrive. This gives the fun chance to taste test to determine if you want more, or less, liquor.
Of course it depends on who&rsquos coming to your party.
My friends are a rowdy crowd, so I like to kick it up a notch to get the party started. If you are making the small batch, pour the liquor right into the glasses as you serve.
Garnish with some tiny marshmallows and chocolate syrup for a nice festive and cozy touch.
Whether you are just curling up on your couch with a movie, or celebrating with friends, the marshmallows will make you feel like a kid again and enjoy the snow that much more.
Mexican Spiced Hot Chocolate
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I was craving some thick Mexican hot chocolate, but it was cold and late and I had about zero interest in bundling up to go to the grocery store to pick up some authentic Mexican chocolate. So instead, I did the next best thing — rounded up some cinnamon, chipotle powder, cayenne and a pinch of nutmeg, and added the spices to a simple homemade hot chocolate recipe.
With minutes, the mixture was simmering on the stove and smelled absolutely amazing. I decided to go decadent and top mine with some homemade whipped cream drizzled with chocolate syrup, and then had to force myself to stop and take some pictures. This turned out to be unbelievably delicious. The spices were subtle but gave just the extra spicy hot chocolate kick I was craving. And the warm, thick chocolate topped with the cool sweet whipped cream was the perfect comfort food on a chilly night.
Croeso! I'm Karen it’s lovely to see you here. I was born in South Africa, but I've lived all over the world, latterly calling North Yorkshire my home where I lived for many years before moving to SW France, although I'm now living in North Wales in an old converted Schoolhouse on the edge of Snowdonia National Park. I am a freelance food and travel writer, as well as a food stylist, and recipe developer, with a passion for art, travel, books, photography, seasonal food and especially cheese and wine. Please do get in contact with me if you have any questions about my work or commissioning me. Read More…
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