Yields: 4 Servings Prep: 5 minutes Mins

Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Seasoning


¾ cup water
1 teaspoon vanilla extract
¾ cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt


Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili mix on top.

Tip: you may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.

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