Spicy Hot Chocolate

By Melissa Clark

Published February 11, 2014

  • Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Rating
4(435)
Comments
Read comments

Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex. Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick.

Featured in: Hot Chocolate With a Kick

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 3 ounces bittersweet chocolate, chopped

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons sugar, or to taste

  • ⅜ teaspoon ancho chile powder, or to taste

  • 1 ¾ cups whole milk

  • ¼ cup heavy cream

  • 1 cinnamon stick

  • 1 teaspoon vanilla extract

  • Marshmallows or whipped cream, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 27 milligrams cholesterol; 253 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 3 grams fiber; 60 milligrams sodium; 5 grams protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.

  2. Step 2

    Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
435 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Deborah Martin Shorter

Made as written with Trader Joe's dark chocolate. Next time I'll reduce the sugar to 1 1/2 tbsp., the vanilla to 1/4 tsp., and increase the ancho, or maybe add a pinch of chipotle for smoky heat.

Kassie

Didn't have ancho chile powder, so used cayenne; didn't have heavy cream, so used half-and-half; didn't have cinnamon stick, so used ground cinnamon. The result was a beautiful, spicy hot chocolate with almost a pudding consistency. Wonderful.

Judith Farrow

Wonder how a bit of espresso powder would do instead of the ancho?

arlyn

The very best hot chocolate!!! I’d reduce the sugar by half and add 1tsp ground cinnamon. I only had ordinary chili powder, but it worked fine. This makes two hearty cups—not four.

Karen

Too rich for my taste. Next time more ancho, less chocolate, less vanilla.

CaliCook

Made without added sugar and with homemade cashew milk. It was good!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.