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 …