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4 oz  Mexican chili chocolate, chopped (Taza Chocolate*)
1 Arbol chile, stem removed
2 oz cocoa powder*
12 oz sweetened condensed milk
64 oz whole milk
1 tsp cayenne pepper*
whipped cream for serving

In a medium sauce pan, add milk and arbor chile. Bring to a boil. Lower heat to medium.  Whisk* in Mexican chocolate and cocoa powder until it is fully melted melt into the milk.  Remove Arbol chile from mixture using tongs.  Pour in condensed milk and stir until combined.  Serve while hot, topped with whipped cream and cayenne pepper.  Serves 8

*Available at Zest!



Mexican Hot Chocolate

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