This Aztec hot chocolate is your spicy wake up call! The rich, chocolate flavor with the bite makes you glad to be alive.
Pump up the fun factor and use an Aztec molinillo to make it frothy.
The Molinillo De Madera Para Chocolate, is a Mexican hot chocolate stirrer & frother that is still used today. A molinillo [moh-lee-NEE-yoh] is an ancient Aztec pestle used to grind chocolate as it melts in hot milk when making hot chocolate.
You roll the long handle between your palms just like a boy scout trying to make fire with a stick and moss.
The rings on the molinillo whip air into the milk and make it frothy.
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Spicy Aztec Hot Chocolate RecipeCourse: Hot ChocolateCuisine: Mexican
8 oz whole milk
¼ c cream
1 disc Mexican Dark Chocolate
1½ Tbsp sugar
¼ tsp Ceylon cinnamon
⅛ tsp ground ancho chile pepper
¼ tsp pure vanilla extract
- In a large saucepan, bring milk and cream to a simmer over medium-low heat. (It should steam but not boil.)
- Break chocolate disc into pieces and add it and sugar to the milk. Whisk on medium-low heat, stirring constantly until chocolate and sugar are melted & milk mixture is smooth. (If you used a molinillo it will also be frothy.)
- Stir in ancho powder and cinnamon.
- Remove from heat and stir in vanilla.
- Serve in large mug. Aztec hot chocolate is usually served without garnish because it’s so frothy with the molinillo. If you wish, you can top with whipped cream and garnish with cinnamon and ancho powder. (Add a cinnamon stick if you have one.)
- We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Want more? See all of our hot chocolate recipes.
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