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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!