| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 4 1/2 cups whole milk
- 4 small dried red chilies (such as chilies de arbol)
- 3 cinnamon sticks, broken in half
- 3 cups espresso
- 1 1/2 cups sugar
- 1 1/4 cups unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 cup whipping cream
Instructions
- Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
- Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
- Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 387 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 53 g |
| Protein | 8 g |
| Cholesterol | 47 mg |
| Sodium | 85 mg |
| Serving Size | 1 of 8 servings |
| Calories | 387 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 53 g |
| Protein | 8 g |
| Cholesterol | 47 mg |
| Sodium | 85 mg |
Reviews
This recipe was WONDERFUL! However. for when there isn’t time to cook in the morning…here is a quick-fix variation. Brew strong flavored coffee (chocolate or vanilla work best) and add: hot chocolate mix powder, sweetener of choice, milk of choice, sprinkles of ground cinnamon & ground cayenne, & chocolate syrup. For iced variation, use VERY strong coffee & add a small handful of ice. As a garnish, add no-fat whipped cream & sprinkle of cocoa powder.
I absolutely love this recipe but I add a couple little twists of my own and literally everyone I have over requests it (with my husband usually egging them on in the background) To make it easier I just use store bought hot chocolate mix instead of cocoa powder and sugar. I also add Kahlua which gives it an even richer flavor and is a great complement to the heat of the chiles. I top it with regular homemade whipped cream (not chocolate) and then to finish it I sprinkle a litle chili powder over the cream. It gives it a pretty red color and brings out the heat the whole time your drinking it. YUM!
This was a very nice twist on having hot chocolate.The chocolate whipped cream was such a bonus. Even in Arizona we loved the Hot Spicy Mocha
I LOVED THIS ONE! it was so yummy and warm and refreshing. i chopped and minced some mint leaves and put it on for garnish, my familey thought it was awsome! i sort of thought the chocolete whipped cream was too chocolete, so i used all white whipped cream, and used some chopcolete shavings for garnish along with he fresh mint. try this one, it was a keeper! i love geidas cooking, shes wonderfull!
love and always,
laila.
This is a wonderful rich coffee/hot chocolate beverage – perfect for a chilly day. I would recommend serving in a demitasse sized cup with the whipped cream – it’s like drinking your dessert! Giada was correct – the peppers are not too hot – you just feel the “warmth” down the back of your throat as you swallow. A nice treat
Great for chilli nights but also afrodisiac for those that didn’t know. Delicious!
This is the best recipe ever!
When I first saw this I thought it might be a little weird but it was so good, made me feel warm & fuzzy inside. I couldn’t find any dry red peppers at my grocery store so instead, I substituted with 1/4 tsp of red chili powder & it worked just as well. Perfect for a cold evening.
Ive tried many many recipes from food network and this, I must say, is the very best one. I felt like I was sipping coffe in a cafe in Mexico…. excellent! I used crushed red pepper flakes and strained it and I used syrup instead of the powder and sugar combination
It was very good. I will use this recipe every Christmas. When I’m at my Grandmother’s house, she asksme to make her some.