Agasajos (Mexican Hot Chocolate)

Total Time
5 mins
10 mins

I think I got this from the Urban Peasant website. It is soooo good to make on a snowy night while curled up with another warm body and a movie.

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  1. In a medium-sized pot, mix all the ingredients but the chocolate.
  2. Bring to a boil and reduce to medium.
  3. If you aren't a big spice person, remove the chili and cinnamon stick.
  4. If you like things hot, leave them in.
  5. Let it simmer for a few minutes, then add the chocolate.
  6. With a whisk, combine the chocolate, then strain out the floaty things and serve.
Most Helpful

5 5

What a perfect blend of flavors! I used a Thai Bird chili and left it and the cinnamon stick in until the end. This cocoa is like a carnival in your mouth. First, the rich, rose and saffron-hinted chocolate, followed by a spicy cinnamon-chili and it's all tempered by the fresh orange zest. So delicious! I wouldn't change a thing. Made exactly as directed. Thanks for posting another unique beverage recipe, horseplay! Made & enjoyed for the Spain & Portugal Forum's Saffron tag game.

5 5

Very rich, with a wonderfully complex flavour. Served a big batch of this at a Mexican Day of the Dead Potluck and it was all gone! The orange zest and saffron add a nice "grown up" taste to this and keeps it from being too sweet. Very decadent though - half a cup was enough for me. Will make this again!

5 5

Don't know what made me want to try this recipe more; seeing Tink's lovely photo or her exciting review. This is one very rich and warming hot chocolate - wondering how it would be with a splash of rum on those cold winter nights! As it is the flavors are wonderful. I felt like my pepper was large so took it out after the simmering stage but really didn't need to as it wasn't to spicy, just a pleasant blend. Topped with whipcream (after all it's hot chocolate) and very much enjoyed. Also tagged for the Saffron tag game.