Posted by: njbrown | December 30, 2011

Spiced Hot Chocolate

Spiced Hot Chocolate

Snow has come, and sitting in front of the fire at the end of the day with a mug of hot chocolate represents to me the best of being cozy and warm.  In thinking about blogging hot chocolate, I began to wonder what spiced hot chocolate might taste like, and a few clicks of the mouse brought several recipes.  Having tried a couple, the one below is the one I like best and it combines the best of the other recipes.  It incorporates using real bittersweet chocolate (as advised by Jacques Torres) with spices associated with Mexican chocolate – cinnamon and chili.  I found Jacques’ proportions of two ounces of chocolate per cup of hot chocolate to make it too thick, so this recipe calls for one and one-half ounces.  The slight reduction in chocolate leaves it decadent, but less mousse-like.

This hot chocolate is nothing like what your mother made you when you were a child.  I hope you’ll enjoy it.

Spiced Hot Chocolate

(Makes 2 cups)


  • 2 cups milk
  • 3 oz. Bittersweet chocolate melted
  • 1 teaspoon instant coffee dissolved in 1 T. hot water
  • 2 T. sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Pinch chili powder
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 1/2 cup heavy cream – whipped with confectioner’s sugar to taste
  • Sprinkle of cinnamon for garnish


  1. Heat milk but do not let it boil.
  2. Add rest of ingredients.  Wisk to combine well.
  3. Garnish with whipped cream and cinnamon.


  1. This sure does sound much better than Swiss Miss! I love the combination of chocolate, coffee and cinnamon. This is my kind of drink on a cold and snowy day. Love your bloggin’

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