Mexican Hot Chocolate made of bittersweet chocolate, milk, and ground black pepper. Rich, creamy and delicious, it’s the perfect way to warm up on cold winter days!
Hooray! The world did not collapse! In celebration of another billion years of earth life, here is a rich, decadent chocolate drink worth your every slurp.
My friend gave me this Mexican hot chocolate recipe hastily written on a notepad and in the midst of my preparing the drink, I had to call her to check if the 1/4 teaspoon of pepper was correct. Yes, you add pepper, she replied.
I was skeptical but not completely surprised as chocolate and chili are common combinations in Mesoamerican cooking. Think: Mole. After the first sip, I had to agree the addition of pepper indeed gives this hot beverage a comforting spice and warmth. The Mayans might have erred on the coming of the apocalypse but they sure had their love of chocolate right on point.
- 4 cups Milk
- 3 ounces unsweetened chocolate (I used Ghirardelli 60% cacao bittersweet chocolate), chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon black pepper, finely ground
- In a saucepan over medium heat, heat milk until hot but not boiling.
- Add chocolate, sugar, cinnamon and black pepper. Whisk together until chocolate is melted and mixture is frothy.