Mexican Hot Chocolate Spoons – Spice Up Your Cocoa

Transform flavors into fun interactive experiences

Add a little spice to your next hot cocoa drink with these Mexican hot chocolate stirrers. Or if you need a chocolate fix, go ahead and eat it! We thought we try something different and make hot chocolate more interactive with equally exciting flavors. Mexican hot chocolate dates as far back as 500 BC by ancient Mayans, although it looked a little different than what it is today (The Spruce Eats). Today it is spiced with chili and cayenne powder along with cinnamon and it’s served hot.

I had my first Mexican hot chocolate in Brooklyn at an art fair. It was served by a food vendor at this pop-up and it was thick, rich, and perfectly spiced. I’ve been a fan ever since. You can either use these spoons right in your hot cocoa or you could just eat them straight up to give you a similar experience. Sure you could just add the spices to your drink but where’s the fun in that? Especially when this recipe is so easy.

Can your Cocoa Handle Some Heat?

This recipe is so easy to make and we aren’t going to pretend that it didn’t make us feel like chocolatiers. We might not be Amaury Guichon, a world-famous chocolatier but hey, we can dream a little right?

1. Let’s start by setting up the station. Line a baking sheet with parchment paper and place a clean spoon mold on top. Remove the cap of the squeeze bottle and place a funnel in. Set aside.
2. Break up the semi-sweet chocolate bar into a heat-proof bowl and add 2 tsp of oil. Melt the semi-sweet chocolate bar into a heat-proof bowl according to package instructions or use the double-boiler method (check out the FAQ), which places the chocolate-filled bowl on top of a saucepan that has barely boiling water in it. When the consistency is thin enough to pour, whisk the cinnamon, chili powder, and cayenne pepper into the chocolate. Pour the chocolate into the squeeze bottle using the funnels.
3. Now it’s time to pipe the chocolate into the molds! If there’s no other distraction it can be quite fun to squeeze chocolate in each mold. You can also do this with family, making it an experience to share! When you’re done, lift the baking sheet about an inch off of the counter and tap it back down onto the surface. This will remove air bubbles from the chocolate and allow it to settle further into the mold.
   
   
   
4. Scrape the excess chocolate off the top with a pastry scraper or knife using gentle pressure. Chocolate should not be removed from inside the molds. If it’s a bit messy, don’t worry. The spoons should still separate from the rest of the chocolate spread out across the molds once set. Place the baking sheet with the mold on top into the freezer uncovered for about 20-30 minutes.
   
   
   
5. Gently pull the silicone mold away from each spoon on either side when the chocolate sets. Do not push it out with your fingers as it will break the spoon. The spoon should loosen from the mold and you can gently lift it out or carefully turn the mold over onto the countertop. Any excess chocolate still on the spoon can be cleaned up by gently removing with your fingers. Serve with your favorite hot chocolate or eat straight-up!
   
   

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Mexican Hot Chocolate Spoons

Ready to add some flair to your hot cocoa? Try these Mexican hot chocolate spoons – semi-sweet chocolate dosed with cinnamon, chili, and cayenne. Let your inner chocolatier explore how easy it is to make these spoons and add some kick to your traditional hot chocolate.

Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost to you. 

Servings 8 Spoons

Prep Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 50 minutes mins

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Equipment

• 1 Spoon mold
• 1 Baking sheet lined with parchment paper
• 1 Squeeze bottle
• 1 Funnel
• 1 Pastry scraper or butter knife
• 1 Large bowl Optional
• 1 Saucepan Optional

Ingredients

  

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• 8 oz Semi-sweet chocolate bar
• 1 tsp Cinnamon
• 1/4 tsp Chili powder
• 1/8 tsp Cayenne powder

Instructions

 

• Line a baking sheet with parchment paper and place a clean spoon mold on top. Remove the cap of the squeeze bottle and place a funnel in. Set aside
• Break up the semi-sweet chocolate bar into a heat-proof bowl and add 2 tsp of olive oil. Melt semi-sweet chocolate bar into a heat-proof bowl according to package instructions and whisk together until it has a thin consistency to pour. We prefer to use the double-boiler method which places the chocolate-filled bowl on top of a saucepan that has barely boiling water in it. For more information, check out our FAQ
• Whisk the cinnamon, chili powder, and cayenne pepper into the chocolate
• Pour the chocolate into the squeeze bottle using the funnels
• Now it's time to pipe the chocolate into the molds with the squeeze bottle
• When you're done, lift the baking sheet about an inch off of the counter and tap it back down while keeping the baking sheet level. This will help to remove air bubbles from the chocolate and allow it to settle further into the mold
• Scrape the excess chocolate off the top with a scraper or knife using gentle pressure. Chocolate should not be coming out of the mold
• Place the baking sheet with the mold on top into the freezer uncovered for about 20-30 minutes
• To remove the chocolate, gently pull the silicone mold away from each spoon on either side. Do not push it out with your fingers from underneath as it will break the spoon. The spoon should loosen from the mold and you can gently lift it out. Just be patient and careful! You can gently clean the edges of the spoon with a knife tip or your fingers to get rid of excess chocolate. Serve with your favorite hot chocolate or eat straight-up!

Course: Dessert

Cuisine: American

Keyword: Autumn, Egg-free, Gluten-free, Grain-free, Nut-free, Sesame-free, Winter

Did you like the Mexican Hot Chocolate Spoons?

Drop us a comment down below if you made these! If you liked those, try our peppermint bark hot chocolate stirrers too.