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Aztec Chilli Chocolate Drink



This recipe showcases Ancho Chilli and Cinnamon


60g cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
480ml whole milk
6 cinnamon sticks
1 whole dried ancho chilli pod, split
225g bittersweet chocolate chips
140ml mezcal/ tequila or spirit of your choice
Chilli powder, and/or dark chocolate shavings for garnish


In medium saucepan, stir cocoa with sugar and salt.

Stir in milk, 2 cinnamon sticks, ancho chilli, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot.

Gently whisk to completely homogenize mixture.

Simmer over low heat, whisking occasionally, until fragrant, about 10 minutes. Carefully drain and discard chilli and cinnamon sticks
Return to pot and add mezcal/tequila. Heat through.

Using a hand blender, a milk frother, or a whisk, beat chocolate until foamy, then divide into four glasses. Garnish with chilli powder, cocoa nib (or chocolate shavings), and a cinnamon stick. Serve immediately

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