Spicy Mayan Hot Chocolate

There is an adorable coffee shop in Palo Alto, CA called Coupa Cafe. When we visit my brother-in-law and sister-in-law there, I always get a cup of the spicy mayan hot chocolate. It’s rich and chocolatey with just a tiny bit of fiery pepper to balance out the sweetness. I buy a tin canister of the mix and when it’s gone…it’s just gone. One chilly evening recently, I decided to try to create my own spicy mayan hot chocolate from scratch. This is the result. Enjoy!

  • 2 cups low-fat milk (1% or 2%)
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/4 cup bittersweet chocolate chips
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon cocoa chile blend*
  • Pinch kosher salt
  • Pinch cinnamon
  • Cinnamon sticks, for serving
  • Miniature marshmallows, for serving

  • In a small saucepan, warm the milk over medium-low heat. Add the sugar, chocolate, vanilla, cocoa chile blend, salt and cinnamon. Whisk together until mixture is steaming, but do not allow it to boil. Serve with cinnamon sticks for stirring and marshmallows, if desired.
  • *McCormick makes a cocoa chile blend that is perfect for this recipe. It is flavored primarily with chipotle chilies, cocoa powder and paprika. If you don’t have it, you might try experimenting with a dash of paprika and a little ground red pepper. You could also try using chipotle chili powder if you have it on hand but add it a little at a time!
  • Quick Tips
  • 1. I use skim milk for cereal and lattes, but for this drink you need the extra body provided by just a touch of milkfat. The serving size is only 1/2 cup so the difference in fat content is minimal.
  • 2. I love the Ghiradelli bittersweet chocolate chips. They have rich chocolate flavor with a bit less sweetness than milk or semi-sweet.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

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