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2 votes | 4086 views

Warm your insides when the weather is crisp & brisk.

Servings: 6 cups


Cost per serving $0.81 view details
  • In a heavy saucepan, combine (but do not heat yet):
  • 2 cups double heavy cream
  • 4 cups milk (2% or other)
  • 2 - 3 dried New Mexican red chiles, such as Poblanos (snip them open with scissors)
  • 1 tsp dried ginger
  • 1/2 tsp dried cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 2-3 heaping Tbsp dark Dutch processed cocoa powder


  1. Put in the fridge overnight, covered.
  2. Strain through a sieve. Add 4 - 5 Tbsp cane sugar. Heat, stirring gently. Serve with whipped cream.
  3. Option: to make a great vegan or "non-dairy" hot chocolate, substitute soy milk for the cream and milk and use non-dairy whipped topping to garnish. -OR- you can use mineral water it will give you a very deep chocolatey taste.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 207g
Recipe makes 6 servings
Calories 239  
Calories from Fat 178 74%
Total Fat 20.12g 25%
Saturated Fat 12.26g 49%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 190mg 8%
Potassium 272mg 8%
Total Carbs 8.99g 2%
Dietary Fiber 0.1g 0%
Sugars 8.69g 6%
Protein 6.47g 10%



  • Noor
    December 21, 2012
    • Briimstone & Grumblenott
      October 10, 2011
      You're very welcome. You can tweak the recipe to the level of spicy / savoury that works for you. It always turns out fabulous if you keep the main ingredients in check - let me know how it turned out!
      • judee
        October 9, 2011
        This is similar to a fabulous hot chocolate that I tasted in Mexico at a fancy hotel. Can't wait to try this at home. Thanks.

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