Aztec Hot & Cold Chocolate
The Aztecs were the first to serve chocolate as a drink, but they also mixed it with hot chili pepper to make a really special beverage. They knew a good thing when they tasted it. For SUMMER TIME or when it is REALLY hot and you need to cool off, try making this THE NIGHT BEFORE!!! Trust me, whip it up in a blender with a bit of ice or even some ice cream and BAM! Top it with whipped cream and drizzle it with the sauce and make it really special for you and yours!
  • 4 ounces Scharffen Berger 99% Unsweetened Chocolate, chopped (My mom ships it up here because I am picky like that, but you can use either a 70% bittersweet cocoa baking bar or 100% unsweetened such as one by Ghiradeli)
  • 2½ cups milk
  • ⅓-1/2 cup sugar
  • ¾ teaspoon cinnamon
  • ⅛-1/4 teaspoon ground chili pepper (or you can use 1 red chili pepper, split with seeds removed, but lets face it when you are already this emotional stay with the motto “keep-it- simple- stupid”)
  1. 1. Warm milk in a heavy saucepan until it is hot to the touch. (make sure to whip with whisk continuosly so it does not scald. You can also use a double boiler to avoid this also. God knows many of us living in cabins have to deal with crappy stoves so again, better safe then sorry!)
  2. 2. Add chopped chocolate and sugar, whisking until well blended.
  3. 3. Add cinnamon and chili powder, whisking thoroughly.
  4. 4. Heat thoroughly over low-medium heat without bringing to a boil and serve.
  5. It is up to you, of course, but I would strain this to remove any textures that are un-hot-cocoa-like. Again it is a personal preference!
  6. I also add slightly whipped half and half with a drizzle of raspberry espresso syrup for color and flare, (for the blood theme ya know?) plus a drizzle of chocolate sauce and then flare it out for more pizzazz and to make it pretty!
  7. Makes about 3-5 servings depending on the cup!
Nutrition Information
Serving size: 3-5 hot servings, 2-3 chilled ones
Recipe by Cabin Goddess at