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    Home » Recipes » Drinks

    Xocolatl - Aztec Hot Chocolate

    Published: Mar 26, 2021 · Modified: Jan 19, 2023 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Mug of hot chocolate with text: Xocolatl Aztec Hot Chocolate.
    Mugs of hot chocolate with text: Xocolatl Chili and Cinnamon Hot Chocolate.
    Table with mugs of hot chocolate with text: Aztec Hot Chocolate.

    Xocolatl is a spiced, slightly bitter chocolate drink that was popular with Aztecs and Mayans. It's a rich drink with chili, vanilla and cinnamon that can be enjoyed hot or cold. You're going to love it!

    Table with two mugs of hot chocolate and chili peppers and chocolate on the table.

    There's hot chocolate and then there's this super-flavorful, intense and delicious Xocolatl!

    It's not as sweet as typical hot cocoa, so you can taste the flavor in the chocolate, cinnamon, vanilla and chilli. This refreshing drink can be enjoyed hot or cold.

    Xocolatl originated in Mayan culture and is the original hot chocolate drink.

    It was the preserve of the wealthy, royals or nobility, but they also served it to warriors to give them energy. They enjoyed it bitter and usually served it cold.

    This version is based on a traditional recipe where chocolate, cinnamon, chili and vanilla combine into a delicious drink, but it's a little sweeter so more suitable to modern tastes.

    It's full of great flavor, slightly spicy and less sweet than typical American hot chocolate.

    This Xocolatl recipe has a little kick of spice, like Mexican hot chocolate.

    It's soooo good. I hope you love it as much as we do.

    Jump to:
    • Mayan and Aztec Hot Chocolate
    • Make it the traditional way
    • Why You'll Love This Recipe
    • Ingredients 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs 
    • More Chocolate Recipes
    • 📖 Recipe
    • 💬 Comments

    Mayan and Aztec Hot Chocolate

    Did you know that hot chocolate originated from the Mayans back in around 1500 AD?

    Xocolatl, translated as chocolate or 'bitter drink', was made of cocoa beans ground up with spices and served as a beverage.

    Since they didn’t have any way to cultivate sugar, the drink was bitter and spicy, unlike the modern-day version of hot chocolate.

    In this recipe, I’ve toned down the bitterness by making this drink with chocolate chips and some sweetener.

    Make it the traditional way

    To make this an authentic Xocolatl, the way the Aztecs and Mayans did, tweak the recipe by:

    • Use all water instead of part water and part milk.
    • Leave out the honey or sugar.
    • Serve it cold.

    You might not want to actually drink it that way though!

    Pot of hot chocolate with chili pepper in it and a ladle in the pot.

    Why You'll Love This Recipe

    The chocolate, chili, and sweetness come together to make a delicious flavor profile that is smooth and decadent.

    You can control the spice level by adding as much or as little red chili as you can tolerate.

    Xocolatl is a perfect recipe for kids studying Mayan or Aztec history in school or KS2.

    It’s a great dessert to make when you aren’t feeling like cake, cookies, or pastries.

    You can make this hot chocolate refined sugar-free by using honey or maple syrup instead of sugar.

    Serve it up in a clear glass mug for a beautiful chocolate brown presentation at a party.

    It can be served warm or cold, which makes it a great drink to make ahead of time.

    Ingredients 

    • Milk - A full-fat milk is best in this recipe, but feel free to use whatever milk you enjoy.
    • Chocolate Chips - You’ll need dark chocolate or semi-sweet chocolate chips to make Xocolatl. If you’re watching your sugar, use sugar-free chocolate.
    • Honey - This helps sweeten up the hot chocolate and can be used more or less, depending on your tastes. Substitute sugar if desired.
    • Cinnamon - Adds a comforting warming flavor to the hot chocolate and helps to make it a traditional Mayan or Aztec recipe.
    • Vanilla Extract - Infuses hot chocolate with a light vanilla flavor.
    • Red Chili - This is what makes the hot chocolate spicy. Leave it in to simmer and often test to check the level of spice.

    Step By Step Tutorial

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: Milk and chocolate in a pot, 2 melted, 3 slice chili pepper.

    Warm the milk and chocolate chips in a pan over low/medium heat until the chocolate melts, whisking often.

    Cut the chili in half, remove and discard the seeds.

    Collage: vanilla, cinnamon added, 2 chili added, 3 in mugs.

    Whisk in the water, honey, cinnamon and vanilla.

    Add the chili. Allow the mixture to nearly come to a boil, then remove from the heat.

    Allow the mixture to sit for 10 minutes to infuse the flavors.
    TIP: Taste during this time and remove the chili if it’s getting too spicy, and add more sweetener if desired.

    Pour into mugs and serve warm or cold.

    Tips 

    If your hands are sensitive, use disposable gloves to cut the red chili to make sure it doesn’t burn your hands.

    Don’t start out the heat too hot when melting the chocolate as you don’t want it to burn. Melt low and slow until the chocolate is fully melted.

    Discard the chili seeds before adding to the pot to keep from having to strain the hot chocolate before serving.

    Taste and adjust the sweetness, cinnamon and chili of your Xocolatl to your liking. 

    Serving Suggestions

    Serve it over ice or blend to make it a frozen hot chocolate drink.

    Add additional fall flavors by using a pinch of Pumpkin Pie Spice Blend instead of the cinnamon.

    Top with a dollop of Whipped Coconut Cream.

    Pairs wonderfully with some Chocolate Dipped Salted Honeycomb.

    Makes an excellent dessert with a side of Beet, Chocolate & Smokey Tea Truffles.

    Enjoy with the warming flavors of Yorkshire Parkin.

    Enjoy with Tamales and Guacamole for a Mayan or Aztec feast. Perfect if you need Mayan recipes or Aztec recipes for school projects.

    Serve it with a Mexican feast of Mexican Bean Soup, Mini Elote (Mexican street corn), Churro Donuts or Taco Bowls.

    Looking down at two mugs of hot chocolate.

    Variations

    Add a shot of vodka, rum, Irish cream or tequila to turn it into a decadent cocktail.

    If you don’t have a red chili, use a pinch of dried cayenne pepper. 

    Try making this drink using white chocolate.

    For an extra sweet and creamy drink, use sweetened condensed milk.

    Leave out the sugar or honey for a more authentic ancient Aztec Xocolatl recipe.

    Make it easier by using hot chocolate powder, ground cinnamon and a pinch of ground cayenne.

    Special diets

    To Make Gluten Free: This recipe is naturally gluten-free but make sure you check any spices or seasonings for any gluten-containing ingredients.

    To Make It Vegan: In order to make this recipe vegan,  you’ll need to use plant-based milk and ensure your chocolate is vegan.

    Storage 

    Storing: Store cooled hot chocolate in a jar or container with a lid for up to 3 days. Reheat on the stove-top in a saucepan until warmed through while whisking occasionally.

    Freezing: Freezing Aztec hot chocolate is not recommended.

    FAQs 

    How did the Aztecs make hot chocolate?

    There were many different ways they made their hot chocolate drink. Sometimes it was served as a high-calorie gruel when mixed with corn maize. 

    What did Aztec chocolate taste like?

    Their ancient chocolate was bitter and had notes of black pepper and nutmeg. It was a very different flavor from what we know chocolate as today.

    Do I need to make it spicy?

    You can absolutely enjoy the rich chocolate flavor and smooth texture without any of the spice, especially when serving to children.

    Did Mayans drink hot chocolate?

    In 1500BC, Mayans enjoyed making a type of drinking chocolate with water, cocoa beans, cornmeal and chili. It was rich, bitter and usually served cold. They made it frothy by pouring it back and forth between cups.
    Xocolatl was worshipped by the Mayans and they used it for funerals and sacred ceremonies.

    Did Aztecs drink hot chocolate?

    In 1400BC, the Aztecs enjoyed Xocolatl, but it was solely for the nobility, royalty or warriors. Emperor Montezuma II only drank xocolatl, up to 50 cups a day, from a golden goblet.

    What does Xocolatl mean?

    Xocolatl translates from the original Mayan to 'bitter water' or 'bitter drink'. Our word Chocolate comes from Xocolatl.

    More Chocolate Recipes

    Chocolate Avocado Dip
    Beetroot Chocolate Shake
    Chocolate Squash Cake
    Nutella Dip
    Chocolate Tiffin
    Chocolate Peppermint Cookies

    Wooden table with mugs of xocolatl, chili, cinnamon and chocolate.
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    📖 Recipe

    Table with two mugs of hot chocolate and chili peppers and chocolate nearby.

    Xocolatl - Aztec Hot Chocolate

    Kate Hackworthy | Veggie Desserts
    Xocolatl is an ancient Aztec and Mayan Hot Chocolate recipe with chili, vanilla and cinnamon that's served hot or cold. Rich, spicy and tasty.
    4.59 from 12 votes
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    Prep Time 2 mins
    Cook Time 15 mins
    Total Time 17 mins
    Course Drink
    Cuisine Aztec, Mayan, Mexican
    Servings 2
    Calories 349 kcal

    Equipment

    • Pot
    • Whisk

    Ingredients
     

    • 1 ½ cups (350ml) milk
    • ½ cup dark or semi-sweet chocolate chips or 100g dark chocolate, chopped
    • ½ cup (120ml) water
    • 2 teaspoons honey or sugar or more to taste
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla
    • 1 red chili

    Instructions
     

    • Warm the milk and chocolate chips in a pan over a low/medium heat until the chocolate melts, whisking often.
    • Whisk in the water, honey, cinnamon and vanilla.
    • Cut the chili in half, remove and discard the seeds, then add the chili to the pot. Allow the mixture to nearly come to the boil, then remove from the heat.
    • Allow the mixture to sit for 10 minutes to infuse the flavors. Taste during this time and remove the chili if it’s getting too spicy, and add more sweetener if desired.
    • Serve warm or cold.

    Video

    Nutrition

    Calories: 349kcalCarbohydrates: 37gProtein: 10gFat: 18gSaturated Fat: 15gTrans Fat: 1gCholesterol: 15mgSodium: 134mgPotassium: 612mgFiber: 3gSugar: 26gVitamin A: 402IUVitamin C: 33mgCalcium: 362mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Maisie Kent

      September 06, 2021 at 3:04 am

      5 stars
      We loved the flavor with the chili, cinnamon and vanilla. This was perfect when homeschooling the kids.

      Reply
    2. Zane leyba

      August 08, 2021 at 6:40 am

      Pialli! I would like to correct some things about this recipe. In our traditional way we make xocolatl we use green Chile, cocoa power, and vanilla. I know you used chocolate to make it easier so I won’t fault you for that but maybe mention the traditional way. ma xipahtinemi

      Reply
    3. Jill

      March 28, 2021 at 3:24 pm

      5 stars
      The flavors in this hot chocolate were intensely delicious. Thanks for the recipe!

      Reply
    4. Aimee Mars

      March 26, 2021 at 3:17 pm

      5 stars
      Thanks for your tip to use gloves when handling the chili. I always seem to forget to do that when cooking with them and end up with burning hands for the day. This hot chocolate sounds incredible too! I can't wait to try it.

      Reply
    5. Andrea

      March 26, 2021 at 3:15 pm

      5 stars
      This looks so rich and the flavor, wow! DEfinitely my kind of hot chocolate!

      Reply
    6. Michelle

      March 26, 2021 at 3:09 pm

      5 stars
      Loved reading about the traditional Aztec way of preparing chocolate! Thanks for sharing!

      Reply
    7. Jen

      March 26, 2021 at 3:01 pm

      5 stars
      We love trying new things and this just looks like it jumped to the top of the list. Love that it as a bit of a spice kick to it too.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
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    • Easy Lentil Soup

    Easter Recipes

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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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