The jalapeño and allspice in Spicy Hot Chocolate add just the right amount of kick to this chocolatey, dairy-free cup of deliciousness! Switch it up with a chili pepper instead or top with shredded chocolate, a handful of chocolate chips, or more allspice! {VG + GF + SF}
I have wanted to create a spicy hot chocolate recipe for as long as I can remember. And, Spiriteds, all I can say is chocolate + allspice + jalapeño = only the quirkiest, perkiest, most delicious mug of joy I can possibly imagine. And I’ve been imagining this moment for quite some time now.
But if you haven’t been putting jalapeños or chili peppers in your mug of chocolatey goodness, it’s time you started!! Because, OMIGOD, this isn’t your grandmother’s hot cocoa. Or maybe it is. Just how sassy was your grandmother? Because mine was super-sassy. Her sass went to 11, and that’s all there is to say about that.
Regardless of whose hot chocolate this is, Spicy Hot Chocolate can be yours with just a handful of ingredients. And as an added bonus this is a dairy-free hot chocolate recipe that also happens to be soy-free, gluten-free, and vegan. Quirky ingredient combinations is how we win at delicious recipes in the face of food allergies.
Friends, we have our ingredients. We know them, we love them. And Spicy Hot Chocolate is everything that is good and right and well in the world. Like, any hot chocolate recipe that includes allspice and a pepper is the kind of hot chocolate I want to sip when the weather is cold and the tree is lit. Or when it’s Christmas and I’m down with a cold. K-Hubs is convinced the jalapeño pepper will knock the cold right out of anyone. And while he isn’t a doctor, he does like to refer to himself as Dr. Maybe (007 and Get Smart fans will appreciate the reference!). 🙂
if you are in the same frame of mind, then grab your saucepan and let’s get simmering!
Spicy Hot Chocolate ingredients
To get allergen-friendly ingredients, I read A LOT of labels. Below I have listed brand names where I have an affinity for the product. These are not paid mentions.
- Chocolate chips. I like Nestle brand allergen-friendly chocolate chips. They are gluten-free, soy-free, and dairy-free, among other characteristics. But they taste incredible.
- Unsweetened cocoa. I definitely read labels when looking for unsweetened cocoa. Hershey’s is one of my favorite brands. You can also use unsweetened cacao.
- Dairy alternative. Here’s one area it gets interesting, if you’re down with that. Almond milk is a good choice. Rice milk, cashew milk, whatever milk alternative you want will also work. But full-fat coconut milk that has been chilled? That’s my new go-to. I chill a can, skim the cream off the top the next day, and then transfer that delicious creaminess to a measuring cup. I top it off with almond milk so I have two total cups of milk, and I’m set! So freaking delicious.
- Sweetener. 100% pure maple syrup, agave nectar, and 100% pure honey will work. They each have their own flavor balance, so pick the one that works best for you!
- Vanilla. Just a splash is needed here, but it does the trick!
- Jalapeño. I use one jalapeño here. You can also use a chili pepper, if desired.
- Allspice. Spicy Hot Chocolate is big on tantalizing flavor, and allspice is but one reason why. Add other spices including cinnamon, nutmeg, or cloves, if desired. If not desired, the allspice holds the fort just fine on its own.
How to make Spicy Hot Chocolate
This isn’t a hard recipe to make, however I do stay close to the saucepan so the hot chocolate doesn’t burn, and I can adjust the spicy heat level of the drink based on how long the jalapeño simmers in the mixture.
- In a medium saucepan, combine the chocolate chips, cocoa, almond milk, agave nectar, and vanilla and bring to a simmer.
- Then add the jalapeño and allspice, and continue to simmer for up to 10 minutes.
- Remove the saucepan from the heat, discard the jalapeño, and serve with additional pieces of chocolate, spices, or marshmallows, if desired. Consume within 24 hours.
See below for suggested simmering times to control the level of heat your Spicy Hot Chocolate will pack.
The heat is ON!
Although this is almost a throw-everything-in-the-pan-and-go kind of a recipe, the truth is you do get to control just how hot your Spicy Hot Chocolate is, based on how long you simmer the jalapeño.
- Mild: Simmer the jalapeño in the hot chocolate for 1-4 minutes.
- Medium: Simmer the jalapeño in the hot chocolate for 5-7 minutes.
- Hot: Simmer the jalapeño in the hot chocolate for 8-10 minutes.
These simmering times are just a suggestion. The best suggestion of all is to taste-test as you simmer, and once you like how much heat the hot chocolate packs, turn off the stove, remove the jalapeño, call it good, and DRINK UP!
More holiday drinks to enjoy!
If you are big on Christmassy holiday drinks right now, then you might also enjoy:
Stay wild, Spiriteds. I’m glad you’re here. ❤️
Spicy Hot Chocolate
The jalapeño pepper and allspice in Spicy Hot Chocolate add just the right amount of kick to this chocolatey, dairy-free cup of deliciousness! Switch it up with a chili pepper instead or top with shredded chocolate, a handful of chocolate chips, or more allspice! {VG + GF + SF}
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Beverages (Non-Alcoholic)
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1/4 cup chocolate chips (I like Enjoy Life brand chips)
- 2 tablespoons unsweetened cocoa (I like Hershey’s or just straight dark cacao, if I have it)
- 2 cups unsweetened almond milk and full-fat coconut milk (see notes for details)
- 1/4 cup 100% pure maple syrup
- 1 teaspoon vanilla
- 1 jalapeño pepper (or chili pepper), sliced lengthwise with seeds removed
- Pinch of allspice
Instructions
- In a medium saucepan, combine the chocolate chips, cocoa, almond milk, agave nectar, and vanilla and bring to a simmer.
- Add the jalapeño, cinnamon, and allspice, and continue to simmer for up to 10 minutes. See notes for suggested simmering times to control the level of spiciness.
- Remove from heat, discard jalapeño, and serve with additional pieces of chocolate, spices, or marshmallows, if desired. Consume within 24 hours.
Notes
- To get to two cups milk, I chill a can of full-fat coconut milk overnight. The next day I skim the cream that has risen to the top and transfer that to a measuring cup. I usually get about one cup coconut “cream.” I then add enough almond milk to get to two cups and transfer that to the saucepan.
- The original recipe called for 1/4 teaspoon cinnamon. I now use allspice exclusively as I like how it complements the jalapeño. However, you can absolutely add cinnamon to your Spicy Hot Chocolate, if you wish.
- Below are tips for deciding just how much heat you want your hot chocolate to have!
- Mild: Simmer the jalapeño in the hot chocolate for 1-4 minutes.
- Medium: Simmer the jalapeño in the hot chocolate for 5-7 minutes.
- Hot: Simmer the jalapeño in the hot chocolate for 8-10 minutes.
These simmering times are a suggestion. The best suggestion of all is to taste-test as your simmer your Spicy Hot Chocolate, and once you like how much heat the drink packs, then turn off the stove, remove the jalapeño, call it good, and DRINK UP!
Leave a Reply