Spicy Mexican Hot Chocolate


Serving Size 1


  • 1 1/2 cups Milk
  • 1 tablespoon SupHerb Farms Fresh Frozen Jalapeno Red 1/8″
  • 1 teaspoon SupHerb Farms Fresh Frozen Ginger Purée
  • 3 tablespoons Cocoa powder — unsweetened
  • 2 tablespoons Granulated sugar
  • 1 pinch Salt
  • 1/4 cup Whipped cream — lightly sweetened
  • 2 teaspoons Good-quality dark chocolate — shaved



  1. Combine milk, SupHerb Farms Fresh Frozen Red Jalapeno and SupHerb Farms Ginger Purée in saucepan. Heat until steaming; cover and remove from heat. Let stand for 10 minutes. Strain and discard solids.
  2. Return milk to clean saucepan; whisk in cocoa powder, sugar and salt. Heat, stirring constantly, until steaming and cocoa powder is dissolved.
  3. Pour into clear mug and top with whipped cream and shaved chocolate.

Add unique global flavor across five menu items with one versatile ingredient.