Xocolatl (Aztec Inspired Hot Chocolate)

X is for Xocolatl!

Pronounced “sho-ko-LA-tl,” the original Aztec hot chocolate recipe was traditionally made with cacao and chili. This spiced chocolate drink has been adapted into a home-friendly version using chili chocolate, cinnamon, and a touch of vanilla.

Unlike modern hot chocolate, Xocolatl was lightly sweetened and frothed, served as a special treat during ceremonies. This version keeps the essence while making it approachable for today’s kitchens.

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What You’ll Need

• 2 cups milk
• 3 oz Lindt Chili Chocolate, chopped
• 1 tsp cocoa powder
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• 1–2 tsp honey
• Pinch of salt

Optional Garnish: light dusting of cocoa, cinnamon, or finely grated orange zest

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How to Make It

1. Heat the milk in a small saucepan over medium heat until steaming but not boiling.

2. Whisk in the chopped chocolate and cocoa powder until fully melted and smooth.

3. Add the cinnamon, vanilla, honey and a pinch of salt. Stir to combine and taste.

4. Froth by whisking or pouring the mixture between two cups to create a light foam.

5. Serve immediately with a sprinkle of cocoa or cinnamon.

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Tips & Tricks

• Can’t get chili chocolate? Use 3 oz dark chocolate (70–85% cocoa) plus ¼–½ tsp chili powder.
• Sweeten with heat: Use hot honey instead of sugar for both sweetness and an Xtra kick.
• Modern variation: top with whipped cream and grate on chocolate.

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If you try this Xocolatl, leave a comment or rating to let me know how it turned out. Make it an over-the-top treat by dipping our Sweet & Spicy Churros into it! 

Thanks again to Wendy for hosting the challenge! Scroll down to see what the other bloggers are sharing for the letter X, and if you want to catch up on everything I’ve made so far, you can find all my recipes here: Alphabet Challenge 2025.

 

Xocolatl (Aztec Hot Chocolate)

Author: Jolene's Recipe Journal

Ingredients

• 2 cups milk
• 3 oz Lindt Chili Chocolate, chopped
• 1 tsp cocoa powder
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• 1–2 tsp honey
• Pinch of salt
• Optional Garnish: light dusting of cocoa, cinnamon, or finely grated orange zest

Instructions

1. Heat the milk in a small saucepan over medium heat until steaming but not boiling.
2. Whisk in the chopped chocolate and cocoa powder until fully melted and smooth.
3. Add the cinnamon, vanilla, honey and a pinch of salt. Stir to combine and taste.
4. Froth by whisking or pouring the mixture between two cups to create a light foam.
5. Serve immediately with a sprinkle of cocoa or cinnamon.

Notes

• Can’t get chili chocolate? Use 3 oz dark chocolate (70–85% cocoa) plus ¼–½ tsp chili powder.
• Sweeten with heat: Use hot honey instead of sugar for both sweetness and an Xtra kick.
• Modern variation: top with whipped cream and grate on chocolate.

Spiced hot chocolate

beverages,

American

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