Aztec hot chocolate
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Aztec Hot Chocolate (With Smoky Chipotle)

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 12 servings

Ingredients

  • 9 cups whole milk or 3/4 cup per serving needed
  • 2 cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant espresso powder
  • 2 teaspoons cinnamon
  • 1 teaspoon chipotle powder plus extra for topping (optional)
  • Pinch salt
  • Whipped cream optional, for topping

Instructions

  • Line a muffin pan (12 muffin spaces) with baking cups, then set to the side.
  • In a glass bowl, combine the semisweet chocolate chips, heavy whipping cream, instant espresso powder, chipotle powder, cinnamon, and salt. 
  • Microwave the mix for 3 minutes (or until smooth), stirring half way through. 
  • Pour the chocolate mix evenly into the baking cups and place the muffin pan into the freezer. Allow the chocolate to freeze (2 to 3 hours). At this point, you can remove the baking cups from the pan and place them in a freezer bag (you will have extra for future servings if less than 12 servings needed). 
  • Take four the chocolate baking cups and remove the paper. Place the chocolate disks into microwave-safe mugs (one per mug). 
  • Pour the milk over the chocolate, then microwave the mug for 2 minutes, stirring once at the 1 minute mark. 
  • Top with whipped cream (optional), sprinkle with additional chipotle powder (optional), and serve. 

Notes

Note - the recipe is for 12 servings, but this is mainly to support a 12-cup muffin pan for the chocolate disk portion of the recipe. If you don't need 12 servings, simply save the disks for future use. Use 3/4 cup of milk per serving needed. 
Feel free to increase the amount of chipotle powder used if you want a smokier and spicier Aztec hot chocolate.