• 3-1/4 cups milk
  • 1 vanilla bean
  • 9 oz Mexican chocolate tablets, crushed
  • 1 cup water
  • 1/2 chili pepper, seeds removed
  • 3 tablespoons honey
  • Pinch of salt


Bring the milk to a simmer with the vanilla bean and infuse for 10 minutes.
Remove the vanilla bean and slit lengthwise. Scrape out the contents and stir into the chocolate and water. Using a whisk, stir into the hot milk and whisk briskly until the chocolate has melted completely. Chop the chili very finely. Stir into the drink with the honey and salt. Serve hot.

Makes 4-to-6 servings.

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Submitted 6/13/05.
Source: The Chocolate Bible by Christian Teubner, Penguin Studio
Submitted By: Marlen
Mexican Hot Chocolate with Chili Pepper