Spicy Hot Chocolate with Fermented Chile Paste

byElizabeth Chin| PUBLISHED Dec 21, 2016 10:00 PM
Spicy Hot Chocolate with Fermented Chile Paste
Matt Taylor-Gross

This mix goes way beyond the typical flavors with umami Chinese fermented black bean chile paste and chile powder for a spicy, savory hot cocoa that delivers a kick of heat to the back of your throat. This is one hot cocoa that doesn't taste like anything else you've ever tried.

Yield: serves 1

Time: 5 minutes


  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. finely chopped milk chocolate or milk chocolate chips
  • 1 tbsp. granulated sugar
  • <sup>1</sup>⁄<sub>2</sub> tsp. fermented black bean paste
  • <sup>1</sup>⁄<sub>4</sub> tsp. chipotle morita powder, or another spicy chili powder
  • Pinch of salt
  • 1 cup whole milk


  1. In a mug, add the cocoa powder, chocolate, sugar, black bean paste, chili powder, and salt.
  2. In a small pot, add the milk and bring to a simmer over medium heat.
  3. Remove and transfer the milk to the mug; stir until the chocolate is melted and the spices are incorporated, about 1 minute.