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Mayan Hot Chocolate

Mayan Hot Chocolate

Recipe Goldmine

Mayan Hot Chocolate


  1. 1 chile pepper, cut in half, seeds removed
    5 cups light cream, or whole milk or nonfat milk
    1 vanilla bean, split lengthwise
    1 to 2 cinnamon sticks
    8 ounces bittersweet chocolate
    2 tbsp granulated sugar or honey or to taste
    1 tbsp almonds or hazelnuts, ground extra fine


  1. Add chile pepper to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain for stray seeds, and set aside.
  2. In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick. Heat over medium flame until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves.
  3. Turn off heat; remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts. Add chile pepper infusion, a little at a time, making sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Serves 6.

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