Recipe: Pueblo Chile Hot Cocoa

December 15, 2021

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Pueblo Chile Hot Cocoa

Hot cocoa is a fan favorite for anyone, but have you tried it with a little spicy kick? Instead of using ancho chili powder or cayenne pepper, Palmer staff have whipped up a recipe using the southern Colorado Pueblo Chile. 

  • 3 ounces bittersweet or semisweet chocolate, chopped (if you have a sweet tooth, go for the semisweet)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon sugar, or to taste
  • ¾ teaspoon Pueblo chile powder (we tested with Milberger Farms Green Chile Powder, which is fairly mild)
  • 2 cups milk of your choice (whole, oat, etc.)
  • ¼ cup whipping or heavy cream
  • 1 cinnamon stick
  • ½ teaspoon vanilla extract
  • Whipped cream, marshmallows, extra chile powder for garnish (optional)
  • In a medium saucepan, whisk together chocolate, cocoa powder, sugar, and chile powder over medium-low heat. When chocolate is about halfway melted, slowly whisk in the milk and cream. 
  • Drop in the cinnamon stick. Raise temperature to medium and bring to a simmer. 
  • Remove saucepan from heat. Cover with lid and let steep for 1 hour. 
  • Remove cinnamon stick and whisk in vanilla. Taste your concoction and add more sugar if you want it sweeter, or add more chile powder if you want more heat.
  • Warm over low heat before serving. Top with whipped cream or marshmallows and sprinkle with extra chile powder for garnish, if desired.