Some Like It Hot

With the imminent arrival of Valentine’s Day, chocolate abounds. And seeing as it’s the season of love, why not add some spice to the mix? From chocolate and chili cupcakes to red hot martinis to spicy hot chocolate, it’s time to put the hot back into chocolate.

While spicing chocolate is now considered tres chic, serving it alongside chili and cinnamon is about as old school as one can get. Back in the day, ancient civilizations in Mexico and Central America were flavoring fermented and roasted cacao beans with chilies, cinnamon, vanilla, and honey. And in fact, still in Mexico today, a sweeter version of this spicy hot chocolate is served.

If you’re in Mexico City, hands down, one of the best spots to try this traditional drink of the gods is at Churrería El Moro, in the colonial neighborhood of Coyocan. The lines attest to this local joint’s popularity. But it’s worth the wait. And of course, pairing – or better yet, dunking – the hot chocolate with some of their cinnamony, fresh churros is almost obligatory.

[Photos via Taza Chocolate and dishola.]