Mmm, Mexican hot chocolate. Is the only thing that could possibly make your Sunday better being treated like Mayan royalty? Well ready your favorite pimp cup. Contrary to popular opinion, everyone from the farmer to Montezuma himself was throwing back batches of chili-spiked goodness way back when cacao was discovered. And now, you can too.
Although the original ancient recipe has been tweaked to include sugar and milk (we blame society), the fact remains that a spicy drink on a Sunday morning doesn’t have to involve tomato juice and vodka. It can involve cocoa and Kahlua (if it’s that kind of morning).
- 2 cups whole milk
- 4 tablespoons natural unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/4 teaspoon red chile powder
- 3 ounces dark chocolate (up to 73%), chopped finely
- Heat the milk in a small saucepan and when steaming, whisk in the cocoa powder and the salt.
- Allow to come to a boil, then immediately remove from heat and whisk in chile powder and dark chocolate until smooth.
- Serve hot, garnished and spiked as desired.