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Recipe Detail Page


Hot Mexican Chocolate
Winter 2014
Combining chocolate and spices is a favourite for hot chocolate and creates a decadent-tasting beverage. Shaking it in the Thermos® will help create a foamy texture when you don’t have whipped cream to serve with it.
Serves 4 to 6
3 oz (90 g) 70% cocoa bittersweet chocolate, finely chopped (see TIP)
1/3 cup (80 mL) dark brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1 tbsp (15 mL) instant coffee granules
¼ tsp (1 mL) freshly ground nutmeg
3 cups (750 mL) whole milk
2 cinnamon sticks
Pinch ancho chili powder or nutmeg (see TIP)
Whipped cream (optional)
1 In a saucepan, whisk together chocolate, sugar, cocoa powder, instant coffee and nutmeg with 1 cup (250 mL) of the milk. Add cinnamon sticks, set over medium-low heat and melt chocolate, whisking occasionally, for about 2 minutes or until smooth. Slowly whisk in remaining milk and chili powder; bring to a gentle simmer, whisking often, for about 8 minutes or until steaming and hot.
2 Serve dolloped with whipped cream and a pinch of chili powder or nutmeg, if desired. If serving right away without whipped cream, simply whisk vigorously to produce more bubbles on top.
TIPS: Look for 70% cocoa chocolate bars in the candy aisle of the grocery store. For a spicier version of this drink you can use the dark chocolate bar infused with chili. For a smoky hit of chili powder, try using chipotle instead of ancho chili powder.
Serves 4 to 6