Moka Pot Aztec Chocolate with Chili-Cinnamon Sugar

A rich, spicy Mexican hot chocolate with dark coffee and warming cinnamon-chili kick

Love traditional Mexican hot chocolate? This coffee-infused version adds a bold twist to the classic drink, combining rich dark chocolate with aromatic coffee and a gentle kick of chili. The cinnamon-chili sugar rim adds an extra layer of warmth and spice that'll wake up your taste buds!

This recipe uses a Moka pot to create a strong coffee base that perfectly complements the dark chocolate. We recommend using a medium-dark roast coffee and high-quality chocolate for the best results. It's perfect for chilly mornings or as an afternoon pick-me-up when you need something special.

Why You’ll Love This Recipe

This isn't your ordinary hot chocolate! Here's why you'll love this Mexican-inspired coffee treat:

Perfect balance of chocolate, coffee, and spice
Customizable heat level to suit your taste
Rich and warming - ideal for cold days
Unique presentation with the spiced sugar rim

Moka Pot Aztec Chocolate with Chili-Cinnamon Sugar

A rich, spicy Mexican hot chocolate with dark coffee and warming cinnamon-chili kick

Mexican Hot Chocolate, Moka Pot Coffee, Spiced Coffee, Chocolate Coffee, Mexican Coffee

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Equipment

Moka pot
Saucepan
Whisk
Measuring spoons
Mugs
Small bowl for sugar rim mixture

Ingredients

4 tablespoons dark chocolate (70%), chopped
2 cups whole milk
3 tablespoons ground coffee (medium-dark roast)
1 cup water (for Moka pot)
For the chili-cinnamon sugar rim:
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
Pinch of cayenne pepper (optional)

Instructions

Mix sugar, cinnamon, chili powder, and cayenne for the rim. Set aside.
Fill Moka pot base with hot water to the fill line.
Add ground coffee to the filter basket, don't tamp.
Assemble Moka pot and place on medium heat.
While coffee brews, warm milk in a separate saucepan.
Add chopped chocolate to the warm milk, whisking until melted.
Moisten the rims of your mugs and dip in chili-cinnamon sugar.
When coffee is ready, combine with chocolate milk mixture.
Whisk until frothy and serve immediately.

Pro Tips

Use 70% dark chocolate for the best flavor balance
Grind your coffee just slightly finer than standard Moka pot grind for extra richness
Warm your milk separately to prevent chocolate from seizing
Make extra chili-cinnamon sugar to keep on hand for future drinks

Calories: 245kcal, Carbohydrates: 28g, Protein: 8g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 22mg, Sodium: 95mg, Potassium: 375mg, Fiber: 2g, Sugar: 23g, Calcium: 285mg, Iron: 2mg

Hot

Dessert

Beverage

Drink

Mexican