Reviewed: Nov. 15, 2009

This recipe is very authentic! I've tasted Mexican Hot Chocolate made by natives and this is spot-on.Great recipe. I can't wait to drink this with Pan de Muertos.

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theresa

Cooking Level: Intermediate

Living In: Sioux City, Iowa, USA

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Reviewed: Nov. 6, 2009

Sooooo Delicious!! Don't change a thing, except maybe add a big scoop of vanilla icecream on top...

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Diane

Cooking Level: Expert

Home Town: Omak, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Oct. 30, 2009

This was really delicious. I made a huge pot of it for a "mexican food day" at work this week and it was a huge hit!

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 28, 2009

The flavor was wonderful, but much too thick for my taste. Even my husband, who at first balked at the addition of chili powder, enjoyed it.

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Kate

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Jul. 11, 2009

Wow~so easy and so delicious. I had been eyeing this recipe for awhile, and even though it's over 90 degrees, I finally had to make it and I LOVED it. My husband tasted it and loved it too. Thank you for the simple recipe.

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MERMAR

Cooking Level: Intermediate

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Reviewed: May 25, 2009

This is yum. You have to be careful about it being too powdery tasting though. Stir the powder into a paste with a little hot water in a large round bowl first or oce you add the milk stick it all in your blender then add the boiling water. The last cup tasted the best and I used a pinch of cajun spice mix because it's all I had. tasty.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 26, 2009

This was a very simple recipe. I used milk only and I used one tablespoon of regular cocoa plus two and a half tablespoons of chocolate milk mix to the recipe. Along with the cinnamon and spices it turned out just great! Thanks for sharing.

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KrisSi

Cooking Level: Intermediate

Home Town: Holcomb, Missouri, USA

Living In: Rovaniemi, Lappi, Finland

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Reviewed: Mar. 20, 2009

This recipe was the best hot chocolate I've ever had. I did mix up my own hot chocolate mix instead of instant. And I topped it with marshmallows, its perfect.

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Minty-green

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jan. 23, 2009

I loved this. The cinnamon added a nice warm taste and the chili powder wasn't really noticible. Great for dressing up plain hot chocolate! Thanks, I enjoyed this sooooo much.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 19, 2008

I came across this recipe looking for something else, and I decided to give it a try. I followed the recipe except I substituted 1 Tbsp coffee syrup instead of chocolate syrup and I added 1/8 cp milk and 1/8 cup cream instead of 1/4 cp milk. This was delicious!

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Dec. 12, 2008

I had a "Chocolat" moment as soon as I drank this hot chocolate! I love that movie so much that I have it. It super easy to make and super good. The smell of cinnamon opens up your senses, the hint of chili in your throat feels so good! I used regular cocoa and california chili powder. Next time I'm adding New Mexico, I wanted more spice, just my personal taste!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

This was a big hit with my Junior troop (girl scouts). They had a blast guessing the "secret" ingredient (chili powder). Only complaint was that after sitting it seems to separate and there is a rather unappetizing sludge at the bottom - I think this is one drink that has to be drunk immediately, not allowed to sit (ours was made ahead of time and kept warm in a crockpot for about 45 minutes). Even whisking it back together to serve didn't eliminate the eventual sludge. I would make it again, definitely, but to drink right away.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Dec. 4, 2008

i have been trying to find a hot chocolate recipe with chili in it for the longest time! however as i am very particular about my hot chocolate i didn't use the chocolate syrup, just a little bit more of the instant powder. For people who find that your powders get clumpy when the water/milk is added i would suggest that you add a little bit(about 1 tbsp) of milk or water to your powder and mix it up to make a thick syrup and then add the rest of your water, this just makes the mixing much easier and prevents clumping! excellent recipe! yumm yumm!

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Janel O'C

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 22, 2008

thi is amazing. i got the recipe yesterday and have already made the hot chocolate over 5 times. even my family mebers enjoy it!! it was a bit nervous about the chil powder because i don't like spicy foods but it actually added a nice subtle kick!!

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lauren v

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Reviewed: Nov. 15, 2008

This was really tasty,the chili adds a spicy kick that you only feel in your throat and the cinnamon balances the flavor. I used French vanilla creamer instead of milk and vanilla flavoring. That's what I had on hand. I noticed that someone complained about the cinnamon and chili rising to the top. You can fix this by mixing all the dry ingredients seperately then adding the hot water or milk a little bit at a time while whipping it to eliminate clumps.

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angelazdesign

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Reviewed: Oct. 21, 2008

I thought this was good. Strong cinnamon-chocolate taste, but there were small chunks of something (maybe clumped cinnamon?) in the drink. I liked how the ingredients were easy to find, I didn't have to go out and buy something when I felt like making this one night.

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sammiann226

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2008

Nice and easy change to the regular hot cocoa.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 27, 2008

This tastes great, but it doesn't mix together too well if you follow the directions. I found it is a lot easier to mix the dry ingredients in a mug, then add the chocolate syrup to the milk (I do a half cup each milk and water, by the way), and I heat it in the microwave while the water boils on the stove. I stir the warmed chocolate milk into the dry ingredients and stir to combine, then add the boiling water and give it a good stir until everything dissolves.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Aug. 5, 2008

This was amazing! But do not, use the instant mix! I used 2TB unseetened cocoa powder instead, and with the chocolate syrup, it was still plenty sweet and had such a rich deep chocolate flavor. In fact, what I'm going to do next is omit the chocolate syrup altogether( to omit the high fructose corn syrup), use two to three tablespoons of cocoa powder, and a ts of sugar to sweeten. And when it says a PINCH of chilli, it really is NOT kidding, lol.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 9, 2008

This was quite tasty, something nice and different to try. I had mixed all my other ingredients together when I went to the fridge for milk, and realized that I didn't have any! So I used some left over evaporated milk I had in the fridge instead! I'm not sure how much this changed it, but it sure tasted fine! I did do as others suggested and used 1/2 milk to 1/2 water. The only complaint I had was that it was so rich, I couldn't drink it all on my own!

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