Mexican Hot Chocolate

We love hot chocolate in its many variations, but this one might just top the rest with its sultry mix of Latin American spices.

Serves2 Origin Central and South America
Preparation 5 min Heat rating (No heat)
Cooking 10 min Ease (Easy)
Vegetarian Yes


3 Green Cardamom pods
A pinch Cayenne Chilli powder
tsp Ground Cinnamon
3 Whole Cloves
tsp Ground Ginger
freshly grated Whole Nutmeg
250ml milk
60g bittersweet chocolate, chopped
1/2 tsp corn flour dissolved in 1 tbsp of milk


Simmer the milk in a saucepan over medium heat for about one minute, or until heated through. Do not allow to boil. Whisk in the grated chocolate and the whole and ground spices. Add the corn flour paste, and continue to simmer and stir continuously until melted.
Pour into cups, top with whipped cream and just a touch of cayenne powder.

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