Our Mexican Chili Hot Chocolate is spicy and sweet, perfect for a chilly day warm-up. It’s made with luscious cacao powder and unrefined panela cane sugar that’s blended with Mexican ancho chili powder, velvety vanilla bean and our bestselling Royal Cinnamon. The lightly smoky ancho chili brings a gentle fruity heat with its own notes of chocolate.
Simmer 2 Tbsp with 1 cup of milk to make a rich mug of hot cocoa. We also recommend stirring it into coffee or using it in place of cocoa powder for baking. You can even dust it over buttered toast or warm yellow cake for a chili-flecked sweet treat. Because it’s made only from real ingredients — no thickeners, dairy powders, emulsifiers or artificial flavors — some sediment may settle at the bottom of the cup. This is natural — and delicious to scoop up with a spoon.
Hot Chocolate Duo:
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A spicy-sweet hot cocoa mix burnished with fruity ancho chili, velvety vanilla, luscious cacao, and our bestselling Royal Cinnamon.
Ingredients:Panela Cane Sugar, Peruvian Cacao Powder, Royal Cinnamon, Ancho Chili Powder, Nyanza Vanilla, Wind-Blown Sea Salt
Heat index: Mild
Size: 10 ozNutritional Facts:
- Stir a spoonful into your morning coffee with a splash of cream for an instant café-worthy mocha.
- Mix into your morning bowl of milk and cereal or oatmeal to live like a kid again.
- Fold into whipped cream and dollop over berries or blood orange slices for an effortless dessert.
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A gently spiced, velvety hot cocoa with cinnamon & vanilla.
Ingredients:Panela Cane Sugar, Peruvian Cacao, Royal Cinnamon, Nyanza Vanilla, Wind-Blown Sea Salt
Size: 11 ozNutritional Facts:
- Stir a spoonful into your morning coffee with a splash of cream for an instant café-worthy mocha.
- Whisk into warm cream for an easy dessert sauce to drizzle over ice cream or fruit.
- Swap into your favorite brownie or cookie recipe for deeper chocolate flavor and a hit of cinnamon-vanilla warmth.
Highlights
Ingredients
Panela Cane Sugar, Peruvian Cacao Powder, Royal Cinnamon, Ancho Chili Powder, Nyanza Vanilla, Wind-Blown Sea Salt
Cooking tips
- Stir a spoonful into your morning coffee with a splash of cream for an instant café-worthy mocha.
- Mix into your morning bowl of milk and cereal or oatmeal to live like a kid again.
- Fold into whipped cream and dollop over berries or blood orange slices for an effortless dessert.
Sourcing
The ancho chili in this hot chocolate comes from a supply chain we built from scratch. Chefs in our network were frustrated by inconsistent heat, flavor and quality in so-called Mexican chilis. When we looked into it, we found out why: no traceability, no real provenance and few farmers still growing them the traditional way.
Through NUUP, a Mexican agricultural NGO, we met Don Jesús, a farmer in Guanajuato growing chilis from saved seeds on shared communal land. (This community land-use setup, called the ejido system, has indigenous Aztec origins.) We worked with him to convert to all- organic inputs, manage drought and pest challenges and process the chilis locally for quality and safety.
With our help, Don Jesús became licensed to export his own chilis directly, cutting out middlemen and putting more income and agency in his hands. The whole process took years and tens of thousands in investment, but it paid off. We now have a product that’s nearly impossible to find elsewhere: traceable, single-origin chilis, grown and dried in Mexico.
