Volcanic Spicy Cocoa Loco

Number of Servings: 12

This tasty take on Mexican Hot Chocolate combines chipotle chili pepper, cinnamon, and plenty of chocolate for an eruption of flavor in your mouth. The chocolate syrup is the lava, and you can drop in as much or as little as you like. The (optional) chocolate-dipped cinnamon sticks are delicious to lick after you swirl them around the drink. Instant espresso adds a kick, while heavy whipping cream and real milk keep it smooth. For an extra festive touch, garnish with a sprinkle of edible gold dust or a few gold flakes on top of the marshmallows. It adds a bit of luxury and makes the experience even more special.

Plus, you can make a batch of this molten masterpiece ahead of time and freeze individual portions. If unexpected guests show up, you just pop a disk in a mug with some real milk and microwave it. Remember to tell them it’s Mexican Hot Chocolate, though, so the spicy chipotle doesn’t make them blow their top.


  • Chocolate-Dipped Cinnamon Sticks (optional, see below)
  • 2 cups bittersweet or semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant espresso coffee powder or instant coffee crystals
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground chipotle chili pepper
  • ⅛ teaspoon salt
  • 9 cups milk (fat-free, 2% or whole), divided
Optional Toppings:
  • 3 cups miniature marshmallows, divided
  • Chocolate syrup


If desired, prepare Chocolate-Dipped Cinnamon Sticks for garnish. See below for directions.

Line twelve 2 ½-inch muffin pan cups with paper baking cups. Set aside.

In medium microwave-safe bowl combine chocolate chips, whipping cream, espresso powder, cinnamon, chipotle chili pepper and salt. Microwave on high (100% power) for 2 to 3 minutes or until smooth, whisking every minute. Evenly portion into baking cups. Place muffin pan into freezer. Freeze for 2 hours. Remove filled baking cups from muffin pan. Place in resealable plastic freezer bag. Store in freezer for up to 3 months.

For each serving, remove 1 filled baking cup from freezer. Remove paper baking cup from chocolate. Place chocolate in a 9- to 10-ounce mug. Pour ¾ cup of the milk over chocolate. Microwave on high (100% power) until smooth and hot, stirring every minute. (Allow 1 ½ to 2 minutes for 1 mug or 2 ½ to 3 ½ minutes for 2 mugs.)

If desired, top each mug of hot chocolate with ¼ cup of miniature marshmallows and drizzle with chocolate syrup. Serve with Chocolate-Dipped Cinnamon Sticks as stirrers, if desired.

Chocolate-Dipped Cinnamon Sticks

In small microwave-safe cup combine ½ cup semisweet chocolate chips and 2 teaspoons shortening. Microwave on high (100% power) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Dip one end of twelve 6-inch-long cinnamon sticks into chocolate mixture. Place on wax-paper-lined baking sheet. Let stand until firm.

In another small microwave-safe cup place ½ cup white chocolate chips and 2 teaspoons shortening. Microwave on medium-high (70% power) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Pour into sandwich bag. Snip off corner of bag. Drizzle white chocolate, by pressing it through cut corner of bag, onto dark chocolate on cinnamon sticks. Return sticks to wax-paper-lined baking sheet. Let stand until firm. Place in single layer in freezer container. Cover and freeze until needed.

Approved by the Michigan Dairy Market Program Committee.