• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Drinks » Spicy Mayan Hot Chocolate Recipe

    Spicy Mayan Hot Chocolate Recipe

    Sep 4, 2012 · by Valentina · 7 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Spicy Mayan Hot Chocolate recipe is made with red Savina Habanero peppers, and it's a super delicious balance of sweet and spicy. A cup of this will sooth your soul of a cold winter day.

    Spicy Mayan Hot Chocolate in a mug, with another mug full of red savina habanero peppers.

    This is one hot chocolate that I would not serve to my kids.

    Oh no -- this fiery H-O-T Mayan 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!

    That's why just a touch is all you need to do the trick.

    Red Savina Habanero peppers on a black background.

    And it's this pepper that makes this Mayan Hot Chocolate so unique and delicious.

    How hot is the Red Savina Habanero pepper?

    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.

    One mug with a spoon full of Spicy Mayan Hot Chocolate and another mug full of red savina habanero peppers

    The History of Mayan Hot Chocolate

    The first chocolate beverage is believed to have been created by the Mayans around two-thousand years ago. Then, it was not sweet at all. Instead, it was quite spicy with the addition of chiles and was thought to have medicinal qualities.

    Do you happen to remember my Spicy Mayan Chocolate Truffles (below)?  These two recipes are reminiscent of each other -- though totally different.

    Slightly wet Spicy Mayan Chocolate Truffles with red sugar sprinkles.

    Recipe Tips for Spicy Mayan 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.
    • You can make this hot chocolate with any hot pepper you like, just be sure to taste it before cooking so you can check the level of heat.

    Personally, my palate isn't able to handle red Savina Habanero peppers on their own, but I'm absolutely loving them in this Spicy Mayan Hot Chocoalate recipe, and I hope you will too.

    More recipes using Savina Habanero peppers:

    • Homemade Heatwave Mayo
    • Spicy Pickled Onions and Veggie Condiments
    Savina Pepper Hot Chocolate Recipe

    Spicy Mayan Hot Chocolate

    Valentina K. Wein
    This Spicy Mayan Hot Chocolate recipe is made with red Savina Habanero peppers, and it's a super delicious balance of sweet and spicy.
    Print
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Drinks
    Cuisine Mexican
    Servings 2 to 4
    Calories 464 kcal

    Ingredients
     
     

    • 8 ounces semisweet chocolate, finely chopped
    • 2½ cups low fat milk
    • 2 teaspoons Red Savina Habanero peppers, seeds removed, roughly chopped (Wear gloves to roughly chop the peppers!)
    • 1 approximately (4-inch) cinnamon stick
    • 2 teaspoons granulated sugar
    • 1 vanilla pod
    • ⅓ cup whipping cream
    • 2 teaspoons powdered sugar

    Instructions
     

    • Place the finely chopped chocolate in a large (approximately 4 cup), glass measuring beaker. Set aside.
    • In a small to medium-sized saucepan, combine the milk, peppers, cinnamon stick, and sugar.
    • 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.
    • 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.
    • Place a fine mesh strainer over the glass beaker with the chocolate and strain the milk mixture.
    • Whisk until the chocolate has completely melted into the milk, about 1 minute.
    • 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.

    Notes

    Calorie count is only an estimate.
    Keywords spicy drinks, hot drinks, drinks with chocolate
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Drink Recipes

    • Clear drinking glass with several creamy coffee ice cubes in it.
      Creamy and Sweet Coffee Ice Cubes
    • blue-rimmed glass with lemonade
      My Mom's Meyer Lemonade Recipe
    • Mothers Day Mimosa Granita Cocktail in a wine glass with a slice of orange and strawberry on the rim.
      Mother's Day Mimosa Granita
    • The Best Root Beer Float in a tall glass with a pink and white striped straw
      Best Root Beer Float Recipe

    Reader Interactions

    Comments

    1. Dorothy at ShockinglyDelicious

      September 04, 2012 at 6:32 am

      Wow, what a zinger of a hot chocolate you made! LOVE it!
      Thanks for the link to my Heatwave Mayonnaise recipe. Those Red Savinas are the hot ticket.

      Reply
    2. Nicole Presley

      September 04, 2012 at 7:19 am

      I LOVE spicy Hot Chocolate.... I've only enjoyed it a few times, but your recipe sounds great.... like all your recipes. 🙂 Thanks for the link back to my pickles. xo

      Reply
    3. Colette

      September 05, 2012 at 7:09 pm

      Who knew such pretty li'l peppers could be so lethal, right? YUM

      Reply
    4. Nancy Rose Eisman

      September 06, 2012 at 4:20 am

      Your H-O-T Hot Chocolate sounds amazing!

      Reply
      • valentina

        September 06, 2012 at 4:34 am

        Thank you, Nancy! Hope you try it! (I know you might have a Savina pepper lying around!)

        Reply
    5. Tony Munoz

      August 13, 2018 at 8:47 pm

      I love this recipe because I raise peppers. I even have Red Savinas!! I’m Mexican. Good to learn recipes from my ancestors!!

      Reply
      • valentina

        August 14, 2018 at 12:22 pm

        That's great Tony! I bet you know tons of amazing recipes! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • One slice of upside down carrot cake with whipped cream on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved