Hot Chocolate - South American Style Recipe -
Hot Chocolate - South American Style Recipe
  • READY IN 25 mins

Hot Chocolate - South American Style

Recipe by  

"This is a traditional South American chocolate drink, but to market it well I made it hot chocolate, even though in the old days, South Americans didn't drink it hot. The recipe uses chili powder, and I used red bell pepper to match the sweetness of the chocolate. This is a good way to bring an old recipe into today."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.
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Reviews More Reviews

Nov 20, 2005

wow. that's WILD!!! i actually like it a lot! i think i might have put in a little too much chili powder, and i used green pepper instead of red, but it was still great for a cold day. Yum. The only thing i wonder about is if the pepper is actually needed. It just seems like kind of a waste if you cut up a whole pepper and then throw it away. Regardless, the hot chocolate was great (to my taste anyways) and i'm planning to make it again.

Dec 08, 2007

If you are into unusual chocolate flavor combos, you HAVE to try this. I am a big hot chocolate fan, and this is one of the best and most unusual I have ever had. I gave it 4 stars because I made a number of alterations that probably should have been in the original recipe (and I hope I am not offending any South Americans with these!): I used 2 tsp of chili instead of Tbsp, but if you like more burn, keep it as is. I added half the pepper - I do think it is an important flavor, but not so much. I did not heat the dry ingredients for a full 5 minutes - the sugar started to get gooey and weird. Does anyone have ideas for making it thicker? I think that would be great.


8 Ratings

Jan 04, 2010

Put a couple sticks of beef jerky to give it a authentic taste

Dec 02, 2009

I LOVED this! I've been looking for a recipe like this for weeks (in honor of my favorite Mexican Restaurant within 300 miles: Junior Salsa's in Arbor Vitae, WI). This is the best recipe I've found so far. I scaled it to 2 servings (albeit for one person: me). I didn't have any sweet peppers on hand, so I skipped it. I imagine it would add another dimension of flavor to this already delightfully unique hot chocolate; I will definitely make this again using the red pepper. This time, however, I added about a 1/2 t. of vanilla extract (for 2 servings, remember) and, for extra creaminess (how I prefer my hot chocolate), I melted 4 large marshmallows as I heated the mixture. (I also used 3 parts milk / 1 part light cream instead of just milk). Sorry for the rate-with-mods, but YUM! By the way, I used Hershey's Special Dark Cocoa Powder (again, with EXCELLENT results); don't know if that makes a difference to others who are considering this recipe.

Dec 11, 2011

Very tasty! I think this would be easy to make in the microwave using a glass bowl. It was great to dip sugar cookies in.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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