| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 ounces semisweet chocolate, shaved or chopped
- 4 cups milk
- 1 cinnamon stick
- 2 jalapenos, stemmed and quartered lengthwise
- 1/4 teaspoon vanilla extract
- 1/2 cup mini marshmallows
Instructions
- Put the chocolate into a bowl or liquid measuring cup and put a fine mesh sieve over the rim.
- Add the milk, cinnamon stick and jalapenos, seeds included, to a medium pot over low heat. Bring to a simmer and let steep for 15 minutes. Stir in the vanilla. Pour the milk mixture into the sieve over the chocolate and discard the solids. Quickly stir the milk and chocolate together and pour it evenly into 4 mugs. Top with marshmallows and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 275 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 9 g |
| Cholesterol | 24 mg |
| Sodium | 113 mg |
Reviews
way to spicy and I like spicy 🙁
Enjoyed this recipe since I love spicy foods. I added coconut milk to the recipe instead of cow’s milk. This is truly a great spicy cocoa!
I’ve been looking for a good spicy hot cocoa recipe. Tis was exactly what I was looking for. I will make this again and again. Thank you!
it took to long to cook. i probably wont do this again. sorry.
Two jalapenos was too much for me. Maybe next time I will only use one. There will definitely be a next time. The chocolate was so smooth, compared to the powder in a can.