The term “Mexican chocolate” can refer to many different types of chocolate they all have one thing in common: they’re spicy. Mexican chocolate, in just about every form, is flavored with a variety of spices, and you’ll find flavors that include cinnamon and a variety of ground, dried chilies to add some heat to the mix. I’ve had it in brownies and desserts, but Mexican chocolate makes a fabulous hot chocolate and you can find it on the menus at many higher end coffee shops. It’s also easy to use Mexican chocolate to spice up your drinks at home. You can buy bars of the chocolate at many regular grocery stores these days and grind them up to stir into hot chocolate. I like to make my own mix and use it for drinks like this sweet-spicy Mexican Chocolate Cappuccino.
The mix I make includes cocoa powder, shaved dark chocolate (for extra richness), sugar, vanilla, cinnamon and a generous pinch of ground chipotle or pasila chilies. Cayenne pepper can work well, too, but should be used more sparingly as it doesn’t seem to blend quite as well with the chocolate. I’ll make a big batch and keep it in a ziploc bag for when I’m in the mood for some kicked up hot chocolate, but you can mix it up a drink at a time.
For the cappuccino, I combine the mexican chocolate mix with coffee and whisk it very well, then top it with steamed milk. Sprinkle some on top for garnish at your own risk, as those chilies can offer some real heat when they touch the tip of your tongue!
Mexican Chocolate Cappuccino
4-6oz hot, brewed coffee
2 tbsp cocoa powder
1/2 oz (1 tbsp) dark chocolate, shaved
3 tbsp sugar, or to taste
1/3 tsp ground cinnamon
pinch ground chipotle or pasila peppers
1/4 tsp vanilla extract
Pour coffee into a large mug.
Add cocoa powder, dark chocolate, sugar, cinnamon, chilies and vanilla to coffee and whisk well, until the chocolate and sugar are completely dissolved. Add more sugar or chili to taste.
Top with steamed milk (I usually make this cappuccino quite wet) and dust with cinnamon to serve.