Spicy Hot Chocolate With...Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal

Name: Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal
Prep time: 6 min
Cook time: 15 min
Total time: 21 min
Yield: 4 Persons
Ingredients: 1/4 cup cocoa powder; 1 tablespoon granulated sugar; Pinch kosher salt; 2 cups whole milk; 6 cinnamon sticks; 1 whole dried ancho chile pod, split; 8 ounces bittersweet chocolate chips; 5 ounces mezcal; Chile powder, cocoa nib, and/or dark chocolate shavings for garnish

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Cuisine

International

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Servings

4 Persons

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Prep Time

6 Minutes

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Cook Time

15 Minutes

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Difficulty

Medium Level

Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal is a gluten free recipe with 4 servings. This beverage has 528 calories, 11g of protein, and 23g of fat per serving. For $2.49 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. Many people really liked this American dish. 523 people were impressed by this recipe. Head to the store and pick up cinnamon sticks, granulated sugar, chile powder, and a few other things to make it today. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes include Cinnamon Vanilla Hot Chocolate, Hot and Spicy Noodles With Vegetables, and Hot Spicy Cold Noodles.

DeliciousTastyWell Prepared

Ingredients

•1/4 cup cocoa powder

•1 tablespoon granulated sugar

•Pinch kosher salt

•2 cups whole milk

•6 cinnamon sticks

•1 whole dried ancho chile pod, split

•8 ounces bittersweet chocolate chips

•5 ounces mezcal

•Chile powder, cocoa nib, and/or dark chocolate shavings for garnish

Cooking Instructions

01
Follow the recipe instructions carefully.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023