Spicy Hot Chocolate

By Melissa Clark

Spicy Hot Chocolate
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Rating
4(432)
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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

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Ingredients

Yield:4 servings
  • 3ounces bittersweet chocolate, chopped
  • 2tablespoons unsweetened cocoa powder
  • 2tablespoons sugar, or to taste
  • ⅜teaspoon ancho chile powder, or to taste
  • 1¾cups whole milk
  • ¼cup heavy cream
  • 1cinnamon stick
  • 1teaspoon vanilla extract
  • Marshmallows or whipped cream, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

253 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 5 grams protein; 60 milligrams sodium

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.

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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.

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Ratings

4 out of 5
432 user ratings
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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!

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