Spicy Hot Chocolate
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.


Whip them up in bulk, then batch them into single servings of anise-spiced, matcha-dusted love

Make These Spiced Hot Cocoa Mixes to Forget About the Instant Stuff Forever
Spicy Hot Chocolate with Black Bean Paste Spicy Hot Chocolate with Fermented Chile Paste
Spicy Hot Chocolate with Black Bean Paste
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
  • 12 tsp. fermented black bean paste
  • 14 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.