Have you ever tried your hot chocolate with a touch of latino heat? Here is a simple version, enhanced with a twist of cinnamon and cayenne. Some add cloves, nut powder or cream too. Once again, let your creativity guide you!

Image parStockSnap de Pixabay


For 2 servings
  • 500 ml milk (3,25% ideally)
  • 80 g dark chocolat*, in chunks
  • 0-10 ml brown sugar (to taste)
  • 5 ml Aliksir cinnamon essential water
  • 15-20 ml corn starch* (optional)
  • Powdered cayenne pepper (optional)


  1. Dilute the corn starch into a little bit of cold milk and set aside.
  2. In a small pot, warm the rest of the milk and the brown sugar over medium heat while stirring to dissolve.
  3. Gradually add the milk and starch blend, still stirring.
  4. Increase the heat a little and keep on stirring until the liquid thickens and gets very hot.
  5. Put the chocolate chunks into the mugs.
  6. Pour the hot milk into the mugs and stir until the chocolate has fully melted and the liquid is hot.
  7. Incorporare the cinnamon essential water in each mug.
  8. Sprinkle with cayenne pepper, to taste.

Little trick: To keep your chocolate real hot, preheat the mugs by pouring boiling water into them a few minutes ahead.

* Compared to cocoa powder, melted chocolate gives a texture that is less homogeneous, but so much richer! The corn starch merges the milk and the chocolate, while thickening it, but it's not essential to the recipe.