Aztec Hot Chocolate (With Smoky Chipotle)

If you want the warmth of hot chocolate with a little spicy buzz, you can opt for our traditional spicy cocoa (see the recipe here – it’s simple and plenty delicious) or lean into awesome with this Aztec hot chocolate with smoky chipotle powder.

Aztec hot chocolate, powered by smoky chipotle

There are so many good things here. Chocolate is, of course, the star, but espresso powder provides an earthy pick-me-up and the chipotle pepper adds layers of both smoke and spice. We love topping this Aztec cocoa with an added sprinkle of chipotle powder (it adds a little extra heat right with the first sip).

The recipe here makes a ton due to the use of the muffin pan (12 chocolate disks are created). But that doesn’t mean you need to make 12 servings now. You can freeze the extra chocolate disks and use only a portion of the milk to make enough servings for your current need.

See Aztec hot chocolate being made:

Like this recipe? You’ll love these too:

Aztec Hot Chocolate

Aztec Hot Chocolate (With Smoky Chipotle)

Smoky and sweet – will warm you right up
3.60 from 5 votes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Drinks
Servings 12 servings
Calories 356 kcal


  • 9 cups whole milk or 3/4 cup per serving needed
  • 2 cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant espresso powder
  • 2 teaspoons cinnamon
  • 1 teaspoon chipotle powder plus extra for topping (optional)
  • Pinch salt
  • Whipped cream optional, for topping


  • Line a muffin pan (12 muffin spaces) with baking cups, then set to the side.
  • In a glass bowl, combine the semisweet chocolate chips, heavy whipping cream, instant espresso powder, chipotle powder, cinnamon, and salt. 
  • Microwave the mix for 3 minutes (or until smooth), stirring half way through. 
  • Pour the chocolate mix evenly into the baking cups and place the muffin pan into the freezer. Allow the chocolate to freeze (2 to 3 hours). At this point, you can remove the baking cups from the pan and place them in a freezer bag (you will have extra for future servings if less than 12 servings needed). 
  • Take four the chocolate baking cups and remove the paper. Place the chocolate disks into microwave-safe mugs (one per mug). 
  • Pour the milk over the chocolate, then microwave the mug for 2 minutes, stirring once at the 1 minute mark. 
  • Top with whipped cream (optional), sprinkle with additional chipotle powder (optional), and serve. 


Note – the recipe is for 12 servings, but this is mainly to support a 12-cup muffin pan for the chocolate disk portion of the recipe. If you don’t need 12 servings, simply save the disks for future use. Use 3/4 cup of milk per serving needed. 
Feel free to increase the amount of chipotle powder used if you want a smokier and spicier Aztec hot chocolate.


Calories: 356kcalCarbohydrates: 26gProtein: 8gFat: 25gSaturated Fat: 15gCholesterol: 47mgSodium: 92mgPotassium: 436mgFiber: 3gSugar: 20gVitamin A: 652IUVitamin C: 1mgCalcium: 242mgIron: 2mg
Keyword Chipotle Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on November 30, 2023 to include new content.
3.60 from 5 votes (4 ratings without comment)
Notify of

1 Comment
Inline Feedbacks
View all comments

5 stars
I had to make this immediately. Doubled the chipotle powder. Delicious!!!