Mole-Infused Hot Chocolate with Cinnamon and Chili

A comforting cup of hot chocolate infused with the complex flavors of mole, topped with a sprinkle of cinnamon and chili powder for a warming kick.

Prep Time

5 minutes

Total Time

15 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£1.68

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

4cupsWhole Milk(Or substitute with non-dairy milk for vegan option (almond, soy, or oat milk work well))

£0.75

4ouncesMexican Chocolate(Ibarra or Abuelita brands recommended, coarsely chopped)

£3.50

2tablespoonsPrepared Mole Paste(Adjust to taste, more for a stronger flavor)

£1.20

1tablespoonBrown Sugar(Optional, adjust to taste based on sweetness of mole)

£0.05

0.5teaspoonGround Cinnamon(Plus extra for garnish)

£0.03

0.3teaspoonChili Powder(Plus extra for garnish, cayenne pepper can be substituted)

£0.02

0.5teaspoonVanilla Extract(Optional, enhances the flavor)

£0.15

PinchSalt(Enhances flavors)

As neededWhipped Cream(Optional, for topping)

£1.00

Total Cost

£6.70

£1.68 per serving

The Method

1
In a medium saucepan, combine the milk, Mexican chocolate, mole paste, brown sugar (if using), cinnamon, chili powder, and salt.
2
Heat over medium heat, stirring frequently, until the chocolate is melted and the mole paste is fully incorporated. Be careful not to let the mixture boil.
3
Once the chocolate is melted and the mixture is smooth, remove from heat and stir in the vanilla extract (if using).
4
Whisk vigorously to create a frothy texture.
5
Pour into mugs and top with whipped cream (if using), a sprinkle of cinnamon, and a pinch of chili powder.

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My Notes

Nutrition Information

Nutrition per serving (300g)

350 kcal / 1464 kJ

Carbs

34g

13% of RDA

Fat

20g

29% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

28 g

31% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer hot chocolate, use heavy cream instead of some of the milk.

Adjust the amount of mole paste and chili powder to your preference. Start with less and add more to taste.

If you don't have Mexican chocolate, you can substitute with semi-sweet chocolate, but you may need to add more sugar.

To make it spicier, add a pinch of cayenne pepper to the mixture.

Cooking Equipment

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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