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Mexican-style Chilli Hot Chocolate

Inspired by the fabulous flavours of Mexico, this heavenly hot chocolate, with a hint of wonderfully warming chilli and sweet cinnamon, is the perfect recipe to make on a cold and wet autumn or winter afternoon. We have added a little extra indulgence with a swirl of whipped cream and a sprinkling of soft and sweet marshmallows. Snuggle up with a good book, a square or 2 of EXCELLENCE, and a mug of this Mexican-style hot chocolate…

Thank you to @gourmetglow for providing this recipe. 

Chocolatier’s Tip

Why not try different flavours of EXCELLENCE to create your own signature recipe. Head to our Online Shop to discover our full range of EXCELLENCE Chocolate Bars... If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

2 people


  • 500 ml full-fat milk
  • 100 g Lindt EXCELLENCE Dark Chilli Chocolate, chopped (see Tip)
  • 1 tsp demerara sugar
  • ¼ tsp ground cinnamon
  • Pinch of salt
  • 50 ml double cream
  • To decorate:
  • Whipped cream
  • Marshmallows
  • Cocoa powder


Step 1.

Pour 200 ml of the milk into a saucepan. Add the chopped chocolate, sugar, cinnamon and a small pinch of salt.

Step 2.

Heat gently over a medium heat, whisking constantly until smooth and melted.

Step 3.

Pour in the remaining milk and cream. Whisk gently until steaming - take care to ensure the mix does not boil.

Step 4.

Divide between 2 large heat-proof mugs. Decorate with whipped, sprinkle with marshmallows and dust with cocoa powder before serving.


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