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Aztec Hot Chocolate with Chipotle Chilies

Featured in the Honolulu Star-Advertiser on February 13, 2013.
Recipe compliments of Madre Chocolate,



Aztec Hot Chocolate with Chipotle Chilies

  • 1 1/2 cups water
  • 1 tablespoon annatto, achiote, or lipstick tree seed or powder (optional) (available at Mexican or most Filipino markets)
  • 1 tablespoon locally-grown semisweet (65-80%) chocolate grated or chopped
  • 1/8 cups unsweetened cocoa powder
  • 6 tablespoons sugar
  • 1/8 teaspoon chipotle chilies, chopped (optional) (available at Mexican markets)
  • 1/4 teaspoon ground allspice or cinnamon
  • 1/2 vanilla bean, chopped


In a medium saucepan, put annatto in water and bring to a boil over high heat. Reduce to medium heat and boil for 3 minutes to get color from annatto. Add the remainder of the ingredients, stirring with a whisk to dissolve cocoa powder. Return to a boil and cook for 3-5 more minutes until the cocoa powder and chocolate are fully dissolved. Strain out solids through a fine sieve and discard. Beat liquid into a foam with a whisk or blender. Makes 1 serving.

Approximate Nutrient Analysis per serving:
420 calories, 8 g fat, 4.5 g saturated fat, 0 mg cholesterol, 20 mg sodium, 99 g carbohydrate, 6 g fiber, 79 g sugar, 4 g protein


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