Mayan Hot Chocolate


(3 votes) 5 3

Hot chocolate was originally paired with hot chili peppers and other spices in ancient Mayan culture. We think you'll like this modern version even better.

Shared by

Serving Size / Yield

4 servings


  • 2 C. boiling water
  • 1 chili pepper, seeds removed
  • 5 C. whole milk
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 8 oz. bittersweet chocolate, chopped small
  • 2 Tbs. sugar
  • 1 Tbs. hazelnuts, ground extra fine
  • 4 Tbs. whipped cream

Our Readers Also Loved


In a large saucepan, bring 2 C. water to a boil. Covering your hands with plastic gloves, cut the chili pepper in half lengthwise. Remove and discard seeds. Add chili pepper to boiling water. Cook until liquid is reduced to 1 C. Remove chili pepper; strain water and set aside. In a medium saucepan over medium heat, combine milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk. Serve in small cups and offer ground almonds or hazelnuts and whipped cream. 

Around The Web