Spicy Aztec Hot Chocolate with Chili, Cinnamon, and Mezcal
- 1/4 cup cocoa powder
- 1 tablespoon granulated sugar
- pinch kosher salt
- 2 cups whole milk
- 6 cinnamon sticks
- 1 whole dried ancho chile pod, split
- 8 ounces bittersweet chocolate chips
- 5 ounces mezcal
- Chile powder, cocoa nib, and/or dark chocolate shavings for garnish
- Produce
- Ancho chile pod, whole dried (1)
- Cooking & Baking
- Bittersweet chocolate chips (8 ounces)
- Chile powder (1)
- Cinnamon sticks (6)
- Cocoa powder (1/4 cup)
- Granulated sugar (1 tablespoon)
- Kosher salt (1 pinch)
- Dairy
- Whole milk (2 cups)
- Other
- 5 ounces mezcal
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 8, 2012 (1 year ago).
74 people saved this recipe.
