Mexican Hot Chocolate


Inspiration: The perfect cuddle drink. Raw cacao is rich and luxurious, plus a little heat to spice things up.    

Cook to: Blue Crystal Fire, Robbie Basho

For: 4


4 cups unsweetened almond milk

1 T cocoa butter or coconut oil

6 T raw cacao powder. plus additional as needed

4 T pure maple syrup + additional as needed

1 t cinnamon + 1 t for garnish

Sprinkle of sea salt

2 small chili peppers or 1/2 t cayenne pepper

4 T coconut cream

4 cinnamon sticks, optional for garnish


Warm almond milk in a pot over low heat, bringing it to a gentle simmer. Stir in cocoa butter or coconut oil until fully melted. 

Add maple syrup, cacao powder, 1 t cinnamon, and sea salt. Stir until fully incorporated.

Take a little sippie. Add additional cacao for richness and maple syrup for sweetness. Make it your own.

Gently score chili peppers and add to pot, or stir in cayenne. Simmer a few minutes, the longer the spicier. 

Remove from heat. Remove chili and pour into mugs. Top with coconut cream, sprinkle of cinnamon and a cinnamon stir stick.     

Julia Marcuzzi