Servings: 2 Prep: 5 mins Cook: 5 min Total: 10 min
Who doesn’t love a hot chocolate? It’s cold outside, perhaps a bit drizzly. It might snow. Feeling a bit groggy? A Hot Chocolate would bring us back to a bright place!
Wait! What’s that? This one has chilies in it? What?!
I wanted to do something a little different than a standard hot chocolate. First, this recipe is in complete and total respect to the origin of the word “Chocolate”. It pays home to the Latin origin, while being simple to make and modernized enough for it to translate like a hot comforting cup of cocoa, but with a faint titillating tickle near the back your throat.
The word “chocolate” comes from the Aztec word “xocolātl”. Xocolātl (meaning “bitter water”) was an ancient beverage of cocoa beans, maize, various spices, honey and chili! This was a special drink, reserved for warriors and nobles. It’s generally believed that this wasn’t a sweet concoction and that sugar and cream was added by the Europeans, many years later.
Give it a shot! You won’t be sorry!
Hot Chili-ChocolatePrint Rate
- 1 cup unsweetened almond milk
- 3/4 cup cream heavy whipping
- 1 tsp vanilla extract
- 1/4 cup 'Swerve' or other sugar replacement
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp cinnamon ground
- 1/2 tsp ancho pepper new mexico chili or cayenne, powdered
- 1 dash salt
- 1 shot espresso (optional)
- Place your almond milk, cream and vanilla on the stove and slowly bring it up to a very low simmer.
- While the milk is heating, combine all your dry ingredients and blend them together.
- Once the milk is hot, quickly whisk in the dry ingredients until they are well blended, the sugar equivalent has dissolved and a nice foam has formed.
- Pour the liquid into two mugs and optionally top with whipped cream and some cocoa powder!
- To make it a hot chili-mocha, you could add a shot of espresso!
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* Learn More: More about this recipe and nutrition …
8 thoughts on “Hot Chili-Chocolate”
I made something very similar this morning. Very yummy. I’ll have to try your version because it’s probably better!
this sounds to die for!!!! And, wonder of wonders….I have all the ingredients!!! 😀 Thanks for this, I will be making it after dinner (chilli and cauli rice) and will use ancho (duh) and maybe a dash of cayenne <3
Awesome, Nikki and AmyLW! Let me know how they turn out!
Oooh, Ancho chile! We could have a chile-off with my recipe and the chipotle powder. I bet they are both so good!
Carolyn … let’s do it. On your mark … get set … GO! 😉
I just tried this and it was excellent with a bit of Irish Whiskey. I did replace a bit of the almond milk with heavy cream too. Very rich. Thank you so much for all your wonderful recipes.
Wendy, if you’re going to go that route … perhaps next time … a bit of tequila, perhaps? 😉
Hi – do you know that if you use ORGANIC heavy whipping cream there is ZERO carbs in it? No fillers .. just yummy cream! 🙂
—Reply posted by DJ on 6/3/2016
Hi Paula, organic products don’t really have a significant macronutrient difference from their “standard” (sadly) counterparts. All cream is roughly 1/2 net carb per tablespoon (as far as I know). I hope this helps. Sorry for the delay! 😀