Skip to Main Content
Find a Store
Support
Smoked Mexican Hot Chocolate

Smoked Mexican Hot Chocolate

By Traeger Kitchen

Spice up your hot chocolate routine this season with our Smoked Chili Hot Chocolate recipe. This winter favorite combines sweet and spicy in one mug, keeping you warm with wood-fired flavor.

Prep Time

15 Minutes

Cook Time

35 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

2

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1/8 Teaspoon cayenne pepper
1/2 Teaspoon ground cinnamon
1/2 Teaspoon smoked paprika
2/3 Cup heavy cream
4 Cup milk
1/2 Cup Sugar
1/4 Cup cocoa powder
1/8 Teaspoon Salt
1 3/4 bittersweet chocolate, finely chopped
1/2 Teaspoon vanilla extract

Steps

  • 1

    When ready to cook, set the grill temperature 180℉ and preheat, lid closed 15 minutes.

  • 2

    In a heatproof pan, smoke cayenne pepper for approximately 30 minutes. Add the cinnamon and paprika to the pan and smoke for 5 more minutes.

    180 ˚F / 82 ˚C

    Ingredients

    • 1/8 Teaspoon cayenne pepper

    • 1/2 Teaspoon ground cinnamon

    • 1/2 Teaspoon smoked paprika

  • 3

    In a medium saucepan scald the milk, cream, and sugar. After a few minutes, whisk in the cocoa and salt.

    Ingredients

    • 2/3 Cup heavy cream

    • 4 Cup milk

    • 1/2 Cup Sugar

    • 1/4 Cup cocoa powder

    • 1/8 Teaspoon Salt

  • 4

    Once the mixture is hot, stir in the bittersweet chocolate, smoked spices, and vanilla.

    Ingredients

    • 1 3/4  bittersweet chocolate, finely chopped

    • 1/2 Teaspoon vanilla extract

  • 5

    Whisk until combined and serve with whipped cream or marshmallows. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.