Spiced Hot Chocolate

If you don’t want to impress your friends, by all means break out the pre-mixed store-bought syrup. If you love ’em, however, try this recipe, which pays homage to hot cocoa’s roots by using cinnamon, vanilla and chili to add depth and a bit of heat. Adding cream makes it extra rich. The calorie count is not quite as high as a venti frappucino with whipped cream, but I promise you, it’s close. Add more chilli if you really want your chocolate hot.

Add to Favorites

My Favorites

Email this recipe

Print this recipe

Ingredients

At a glance

Mixology

Mix It Up

Serves

2 cups boiling water

1 chili pepper, split in half, seeds removed (use gloves!)

4 cups milk

1 cup cream

1 or 2 cinnamon sticks

1 vanilla bean, split open

6 oz bittersweet chocolate

1/4 cup brown sugar or honey, or to taste

Preparation

In a saucepan over medium heat, boil water and chili pepper until the liquid is reduced to one cup. Remove the chili pepper and set the hot water aside.

Combine the milk, cream, cinnamon and vanilla bean and slowly bring to a boil. Remove from heat and steep for 10 minutes. Return to boil, whisk in chocolate and the sweetener of your choice.

Add the hot chili water, a little at a time until the desired heat is achieved. Serve immediately topped with marshmallows.