Spicy Mexican Hot Chocolate

in Recipes

The spicier the better, am I right?
The more chocolate, the more soul soothing, you know?
If it’s topped with coconut whipped cream, it’s a total win – right?
If cacao powder, coconut oil, cinnamon, and honey are involved, it’s a crowd pleaser – yes?

Yes. Yes. Yes, and yes.

If you nodded your head to any of my little musings above, then we’re totally on the same page when it comes to hot chocolate. I’ll break it down for you soon, but basically Spicy Mexican Hot Chocolate is going to be your absolute new favorite thing, and you may want to make it every single day simply for the stated mutterings above. Creamy, spicy, sweet, flavorful, and incredibly warming – this hot chocolate is a winter dream. Basically, it’s also health food in hot chocolate form; not exactly a kale salad, but you get the gist. Read on to learn why.

Sweet, rich, & spicy.

Cacao powder: Holy moly, rich chocolate goodness. Could there be anything better than chocolate? Oh right, I’ve already asked you this. But really, cacao now. You’ve heard countless times how beneficial chocolate is for your skin /good cholesterol levels /blood pressure , but here’s another friendly reminder that it’s awesome for your whole mind and body! Of course, it’s high quality dark chocolate, which means 70% or higher cacao, which reaps the health benefits. Alternatively, you can consume raw cacao and its powder: the unprocessed, unsweetened, nearly whole food version of chocolate. With cacao you reap all the amazing health benefits while getting an amazing, rich chocolate taste too. Cacao boasts fiber, iron, magnesium, copper, manganese, zinc, potassium, and phosphorus. Plus, cacao is off the chart on its antioxidant capacity. The ORAC, or Oxygen Radical Absorbance Capacity, looks at the antioxidant activity of foods. Cacao and dark chocolate have been shown to have more antioxidant capacity, polyphenols, and flavonoids than other antioxidant heavy hitters such as blueberries and acai berries.

Cayenne: My favorite little chili pepper, cayenne gives our hot chocolate a delicious and warming little kick. Trust me, if you think adding spice to your hot chocolate is bizarre – it truly is. But trust me, it’s truly delicious too! Like the other superstar ingredients in this hot chocolate, cayenne also packs in the nutritious benefits. The active ingredient in cayenne is capsaicin, a widely studied compound for its beneficial properties. Notably, capsaicin is thought to reduce appetite and promote fat burning. (1, 2 , 3 )

Cinnamon: Along with a warming flavor, naturally sweet taste, and scent reminiscent of every grandma’s kitchen, cinnamon is one of my favorite spices and one of the most versatile in your kitchen. Medicinally, cinnamon has its place too. Cinnamon contains a powerful compound called cinnamaldehyde, an organic compound that gives cinnamon its unique scent and taste and boasts powerful antioxidant properties known to reduce inflammation and lower cholesterol in the blood. Cinnamon’s true superstar status, however, comes from its unique ability to stabilize blood sugar levels. Cinnamon is noted to reduce the break down of carbohydrates in the digestive tract, thus improving insulin sensitivity. In fact, cinnamon can lower fasting blood sugars by 10-29% in diabetic patients, which is a kick ass amount. (1 and 2). Sprinkle cinnamon everywhere y’all, especially in this hot chocolate.

Other goodies in this spicy hot chocolate include energy boosting coconut oil, creamy almond milk filled with beneficial fats, warming ginger, earthy and malty maca powder, and sweet raw honey. If you’re like me, you’ll be making this hot chocolate regularly, and adding in as much cayenne as you can handle. Bam!

Rich cacao + sweet honey + spicy cayenne + creamy almond milk + warming spices = Hot Chocolate’s healthiest and spiciest twist.

Spicy Mexican Hot Chocolate

Serves 2

2 cups unsweetened almond milk
2 tablespoons cacao powder
½ heaping teaspoon cinnamon
½ teaspoon maca powder (optional, but delish)
½ teaspoon vanilla extract
½ teaspoon ginger
1 heaping tablespoon coconut oil
2 tablespoons raw honey
A pinch of cayenne pepper, to taste


Combine all ingredients in a high-speed blender. Blend for 5 minutes on highest speed until piping hot! Taste for more cayenne, and add if you want more spice. Pour into mugs, garnish with coconut cream, and enjoy!

Alternatively, combine all ingredients in a blender and give everything a good blend until combined, about 30 seconds or so. Pour into a saucepan and gently warm over medium heat, stirring every now and then. Taste for more cayenne, and add if you want more spice! Pour into mugs, garnish with coconut cream, and enjoy!

Nourishing Notes:

-No almond milk? No problem! This hot chocolate is ideal wide a variety of non-dairy milks: coconut, mixed seed milk, oat, hemp, brazil nut, soy, etc.
-The maca in this recipe is very optional, but very delicious. Other superfood boosters include a tiny pinch of reishi mushroom powder or a pinch of lucuma powder.

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