Kiss of the Devil cocoa

Lynnda Cloutier


Mexican chocolate can be found in Latin grocery stores. it is usually packaged as a bar designed to be broken into pieces. If you can't find it, substitute your favorite cocoa mix. This tormented recipe produces a fiery boost that will warm your soul and melt your socks. Kiss of the Devil Cocoa definitely is NOT for kids and is sure to surprise even the most jaded fire eater. Try it if you dare, but be warned that you may never look at your mug of cocoa the same way again. source unknown


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4 cups
5 Min


  • ·
    1 fresh habanero pepper, stemmed and seeded
  • ·
    4 cups milk
  • ·
    4 cinnamon sticks, 3 inches each
  • ·
    4 pieces mexican sweet chocolate, see note

How to Make Kiss of the Devil cocoa


  1. Put the habanero pepper into a tea ball or infuser and set aside. Mix the milk and cinnamon sticks in small pan over medium heat. Bring to a boil over low heat. Put tea ball in pan and stir for about 10 seconds. taste milk to check the level of fire. keep stirring and testing every ten seconds til it is as fiery as you want. Remove tea ball and set aside.
  2. Add Mexican chocolate, stirring well til chocolate is completely melted. Remove cinnamon sticks and serve drinks in mugs. Pass habanero filled tea ball for those who wish to soak up some extra fire. Makes 4 cups

Printable Recipe Card

About Kiss of the Devil cocoa

Course/Dish: Hot Drinks
Main Ingredient: Sugar
Regional Style: Mexican

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