Rich & creamy Spicy Hot Chocolate is the perfect combination of spicy and sweet, with a pinch of cayenne pepper for extra heat! The perfect way to warm up on a cold winter day!

Let’s face it. When you live in the midwest, winter is LONG. And cold. And sometimes you just need to cozy up to a warm drink to get through it!

We love ALL the warm drinks, from coffee to tea and everything in between, but this Spicy Hot Chocolate is one of our all time favorites. This recipe was inspired by traditional Mexican Hot Chocolate, and if you’ve ever tried it, you know just how delicious it is. There’s just something about the combination of sweet chocolate and cinnamon with a hint of vanilla and a pinch of cayenne that’s next level. It’s hot chocolate… but so much more!

Now, if this is your first time making it and you’re worried about the cayenne pepper, don’t be! This hot chocolate has a hint of spice that lingers on your tongue after a few sips, but spicy is definitely not the predominant flavor. You can also feel free to omit the cayenne and substitute nutmeg for a slightly different but equally delicious flavor!

And if you really want to get crazy? Add a shot of tequila! This Mexican-inspired Hot Chocolate is the perfect base for it!

Ingredients

For the most creamy and delicious hot chocolate, I would definitely recommend using whole milk. Of course, to lighten things up you can substitute 2% or even skim if you prefer. I would also recommend using a high quality chocolate bar (I used Ghirardelli) in place of chocolate chips, as it will melt better and provide the best flavor. Chocolate bars can be found in the baking aisle near the chocolate chips.

*Note: Traditional Mexican Hot Chocolate is made with Mexican chocolate, which is a paste made from cacao nibs, sugar, and cinnamon.

3 cups whole milk
6 ounces semi-sweet chocolate
1 tablespoon granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon vanilla
1/4 teaspoon cayenne pepper
pinch of sea salt
garnishes: whipped cream, cinnamon sticks & crushed red pepper flakes

Instructions

This recipe calls for a bar of chocolate in place of chocolate chips. Just be sure to chop it finely to help with the melting process. Also be sure to keep your heat low. Even though it will be tempting to increase it to medium, lower heat will ensure that the chocolate can melt evenly without the milk scalding.

Chop the chocolate bar into small pieces.
In a medium saucepan, heat the milk over medium-low heat.
Add the chocolate, sugar, cinnamon, vanilla, and cayenne pepper. Bring to a gentle simmer, whisking regularly, being sure not to let the milk boil.
Simmer until the chocolate is completely melted and the mixture is hot, about 10-15 minutes.
Pour hot chocolate into mugs and top with whipped cream, red pepper flakes, and cinnamon sticks.

Recipe variations

This is our tried and true FAVORITE recipe for Spicy Hot Chocolate, but as with any recipe, there’s always room for variation! Here are some simple ways to switch things up and make this recipe your own:

Substitute any type of milk, including 2% or even skim (*whole milk makes a creamier hot chocolate)
For an even thicker hot chocolate, use evaporated milk in place of whole milk
Add 1 can sweetened condensed milk to the recipe for an extra sweet and creamy drink
Add 1/2 teaspoon ground nutmeg
Substitute brown sugar for granulated sugar
Add more or less sugar according to your tastes
Add 1-2 tablespoons cocoa powder for an extra chocolatey kick
Garnish with toppings of your choice, including marshmallows, chocolate syrup, or ground cinnamon
Add a shot of tequila to each mug

Storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for up to one week. To reheat, transfer it to a small saucepan and heat over medium-low heat, stirring regularly to avoid burning. Once heated through, pour the hot chocolate into mug(s) and garnish as desired.

Related recipes

If you love hot drinks as much as we do, here are some more delicious recipes to try!