Spicy Mayan Hot Chocolate with Red Savina Habanero Peppers

Savina Pepper Hot Chocolate RecipeThis is one hot chocolate that I would not serve to my kids.

Oh no — this fiery H-O-T-hot chocolate is for the grown-up palate only.

Melissa’s Red Savina Habanero is one of the hottest chile peppers in the world!

In the world!

Spicy Mayan Hot Chocolate with Red Savina Habanero PeppersAnd it’s this pepper that makes this hot chocolate unique and so delicious.

The Red Savina Habanero is about sixty-five times hotter than a Jalapeño, and combined with smooth, sweet chocolate and sweet cream, it’s balanced beautifully here.

Spicy Mayan Hot Chocolate with Red Savina Habanero PeppersThe first chocolate beverage is believed to have been created by the Mayans around two-thousand years ago.  It was not sweet at all.  Instead, it was quite spicy with the addition of chiles and was thought to have medicinal qualities.

P.S. I love this method for making hot chocolate — if you want to skip the heat and, say, share a cup with your kids, simply follow the same directions without the peppers.

Need a little more heat?  Here are more Savina recipes from some of my foodie friends:
Hot Wings with Red Savina Nectarine Sauce
Savina Habanero Slaw 
Homemade Heatwave Mayo
Spicy Pickled Onions and Veggie Condiments

Spicy Mayan Hot Chocolate with Red Savina Habanero Peppers
Prep time
Total time
Serves: 2
  • 8 ounces finely chopped semisweet chocolate
  • 2-1/2 cups milk
  • 2 teaspoons roughly chopped Red Savina Habanero peppers, seeds removed
  • 1 (approximately 4-inch) cinnamon stick
  • 2 teaspoons granulated sugar
  • 1 vanilla pod
  • ⅓ cup whipping cream
  • 2 teaspoons powdered sugar
Wear gloves to roughly chop the peppers!
  1. Place the finely chopped chocolate in a large (approximately 4-cup), glass measuring beaker. Set aside.
  2. In a small to medium-sized saucepan, combine the milk, peppers, cinnamon stick, and sugar.
  3. Use a paring knife to slice open the vanilla bean horizontally. With the back of the knife, scrape the vanilla beans into the saucepan and add the emptied pod as well.
  4. Bring the mixture to a strong simmer and turn the heat to the lowest setting. Continue to let it simmer gently for about 15 minutes.
  5. Place a fine mesh strainer over the glass beaker with the chocolate and strain the milk mixture.
  6. Whisk until the chocolate has completely melted into the milk, about 1 minute.
  7. Add the powdered sugar to the whipping cream and whisk until it's thick. Pour the hot chocolate into two mugs and add a dollop of the cream on top of each one.
You can make this hot chocolate with any hot pepper you like, just be sure to taste them before cooking.

If this spicy chocolate vibe sounds good to you, you will also L O V E these Spicy Mayan Chocolate Truffles!



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  1. says

    I love hot chocolate but can not really handle the spiciness of those peppers. Thanks for putting me in the fall mood with this recipe. Instead of packets, I will try to make my own this fall/winter 🙂

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