Mexican Hot Chocolate made of bittersweet chocolate, milk, and ground black pepper. Rich, creamy and decadent, it’s the perfect way to warm up!
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 with mole as a popular example.
After the first sip, I had to agree the addition of pepper indeed gives it a comforting spice and warmth. The Mayans might have erred about the coming of the apocalypse but they sure had their love of chocolate right on point. This Mexican hot chocolate is rich, creamy, decadent and worth your every slurp!
Tips on How to Make Mexican Hot Chocolate:
- The hot chocolate drink is as good as the chocolate you use so splurge on high-quality chocolate bars. I like to use Ghirardelli 60% cacao bittersweet chocolate for this hot cocoa because it’s less sweet and has a more intense chocolate flavor.
- Heat the milk only to a simmer and do not bring to a boil lest it separates or curdles.
- Not a fan of ground black pepper? Try a few dashes of your favorite hot sauce or stir in a couple of slices of fresh habanero. You can also substitute chili powder to taste.
- Want a vegan treat? Swap the milk with coconut milk! Not exactly an authentic Mexican drink but you’ll love the tropical twist.
Need more chocolatey decadence in your life? Disneyland’s hot chocolate copycat will surely make your home the happiest place on earth.
Mexican Hot Chocolate
- 4 cups Milk
- 3 ounces unsweetened chocolate, chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 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 the mixture is frothy. Serve hot.