Mexican hot chocolate is already iconic for its rich flavor and warm spice—but Seal Rock’s Chili & Cinnamon blend takes it a step further. This drink is cozy, indulgent, and just a little daring. Think fireside comfort with a grown-up edge.
Ingredients:
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2 cups whole milk (or oat milk)
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2 oz dark chocolate (60–70%), chopped
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1 tbsp cocoa powder
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1 1/2 tsp Seal Rock Chili & Cinnamon blend
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1–2 tsp sugar (to taste)
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Pinch of salt
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Optional toppings: whipped cream, cinnamon stick, chili flake
Instructions:
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Heat milk in a saucepan until steaming (not boiling).
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Whisk in chocolate, cocoa powder, sugar, salt, and Seal Rock spice blend.
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Stir until smooth and hot.
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Pour into mugs, top with whipped cream and cinnamon stick if desired.
Flavor Tip:
The cinnamon smooths out the heat from the chili, giving this classic winter drink a warm, smoky finish that lingers just right.