New Mexican Hot Chocolate
Serves: 6
  • 3 heaping tablespoons dark Dutch cocoa powder
  • 1 pint heavy cream
  • 4 cups whole milk (or 2%)
  • 2 dried New Mexican red chiles (or to taste), stemmed, seeded, and crumbled
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 4 to 5 tablespoons sugar
  • whipped cream for serving (optional)
  1. In a large pitcher, gently whisk together the cream and cocoa powder until smooth (be careful not to whip the cream). Stir in the milk, chiles, spices, and salt and refrigerate overnight.
  2. Strain the milk mixture into a large pot. Add the sugar to taste then warm over medium-low heat for approximately 20 minutes, or until bubbles begin to form around the edges and the chocolate is heated through. Stir occasionally as it heats. Serve with whipped cream if desired.
It is difficult to judge how spicy the chocolate will be until after the spices have infused the milk overnight. Wait for at least four hours before adjusting the spices to avoid making the hot chocolate too spicy (I've made this mistake before!). Recipe adapted from the Santa Fe Folk Art Museum.
Recipe by Some the Wiser at