Wicked Hot Chocolate

Wicked Hot Chocolate

Decadent and spicy, this drink will make you forget it’s cold outside.

Based loosely on the Jacques Torres hot coco.

Serves 3-4


1 bar of Mexican chocolate or Bittersweet chocolate, chopped roughly
2-3 cups of milk depending on how thick you want it (for the richest flavor, use whole milk)
1-2 tbsp honey
1/2 tsp allspice
1 tsp cinnamon
1 tsp cayenne pepper*

*The original recipe calls for ground smoked chipotle peppers and sweet anchio peppers. If you can find them and grind them finely skip the cayenne.


In a sauce pan, heat the milk at a low temperature so it does not burn. Slowly stir in the chocolate pieces until they melt, and add the spices and honey.  Simmer (while stirring) for a few more minutes.  Serve hot.

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