Hot Chocolate - South American Style

5 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

“This is a traditional South American chocolate drink, but to market it well I made it hot chocolate, even though in the old days, South Americans didn't drink it hot. The recipe uses chili powder, and I used red bell pepper to match the sweetness of the chocolate. This is a good way to bring an old recipe into today.” - by FAWN1N

Ingredients

1/4 cup white sugar
1/4 cup Dutch process cocoa powder
2 tablespoons chili powder
1 cup water
1 red bell pepper, seeded and sliced into strips
2 cups milk
2 tablespoons cherry brandy (optional)

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Metric US

Original recipe yields 4 cups

Directions

In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.

Nutrition

Amount Per Serving (4 total)

Calories
165 cal
8%

Fat
3.9 g
6%

Carbs
25.1 g
8%

Based on a 2,000 calorie diet

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Reviews (5)

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Me

Nov. 20, 2005

"wow. that's WILD!!! i actually like it a lot! i think i might have put in a little too much chili powder, and i used green pepper instead of red, but it was still great for a cold day. Yum. The o..." See morenly thing i wonder about is if the pepper is actually needed. It just seems like kind of a waste if you cut up a whole pepper and then throw it away. Regardless, the hot chocolate was great (to my taste anyways) and i'm planning to make it again."

yum

Dec. 8, 2007

"If you are into unusual chocolate flavor combos, you HAVE to try this. I am a big hot chocolate fan, and this is one of the best and most unusual I have ever had. I gave it 4 stars because I made a ..." See morenumber of alterations that probably should have been in the original recipe (and I hope I am not offending any South Americans with these!): I used 2 tsp of chili instead of Tbsp, but if you like more burn, keep it as is. I added half the pepper - I do think it is an important flavor, but not so much. I did not heat the dry ingredients for a full 5 minutes - the sugar started to get gooey and weird. Does anyone have ideas for making it thicker? I think that would be great. "