Teeccino Mexican Spiced Chocolate

  • Category: Hot drinks

  • Difficulty: Easy

  • Servings:

1 of 3

Here’s a stimulating twist on the classically delicious hot chocolate that will warm you up from the inside out! Teeccino Mexican Hot Chocolate, with its spicy kick, is perfect for dessert or on a cold winter night by the fireplace!


  • 2 cups milk or non dairy milk.
  • 1 cup brewed [Chocolate Chicory Herbal Coffee] (or certified gluten-free Teeccino Dandelion Mocha)
  • 2 ounces chopped dark chocolate or semi-sweet chips
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp sugar or Stevia
  • 1 tsp chili powder (add more chili powder for more kick)
  • 1 pinch salt

Teeccino Chocolaté

We made this recipe with Teeccino Chocolaté, featuring velvety chocolate layered over dark roasted ramón seeds with a hint of heat from chiles. Teeccino Chocolaté is one of our Maya blends made with roasted ramón seeds from the Maya Biosphere Reserve in Guatemala. You can make this recipe with any Teeccino chocolate blend!

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Prep Time : 10 minutes, Calories per serving : 300

  1. Combine all ingredients in a small saucepan over medium high heat.
  2. Stir to combine and heat until just before boiling.
  3. Top with whipped cream if desired.