Is there anything better than a warm mug of hot chocolate? Yes! A warm mug of New Mexican Hot Chocolate!

On cold New Mexican nights we take our hot chocolate very seriously, and this is a recipe I've been working on for quite some time, trying to capture the right balance of dark chocolate and warm spices.

This New Mexican hot chocolate recipe is inspired by two of my favorite experiences here in the desert southwest.

The first was riding the train from Albuquerque to Santa Fe at Christmas time, and stopping into Kakawa for the best (and tiniest) hot chocolate drink I've had in years.

And the second is a gift I received from a friend last Christmas, a jar of Chocolate de Nuevo Mexico from Los Poblanos, one of New Mexico's local treasures.

After much experimentation (and many taste tests by my helpful family), here is the recipe that feels most authentic to me.

New Mexico Hot Chocolate Recipe

To make the mix, you simply combine:

⅓ cup Dark cocoa powder (such as Hershey's Special Dark)
¼ cup Black cocoa
¾ cup Granulated Sugar
½ teaspoon Cinnamon
1 teaspoon Nutmeg

Sift them all together and add a tablespoon (or two or three) to a mug of hot milk.

That's all there is to it! For a little bit of extra fanciness, add some whip cream and shaved dark chocolate on top.

For More New Mexican Flavor

Here's a little insider secret: for a little flavor boost, you can add a pinch of red chile powder to the mix.

We New Mexicans put chile on everything. It always helps.

(When I say red chile powder, I don't mean taco seasoning. You want straight up powdered dried red chile, which you can find in different levels of spiciness. I use mild or medium for this kind of thing.)

I also use red chile powder in my cinnamon sugared almonds. It really brings out the flavor and heat of the cinnamon, and grounds it with a bit of smoky earthiness.

How to Enjoy your NM Hot Chocolate

If you ask me, any time of year is the right time for hot chocolate, but this cozy hot chocolate is especially great for colds and cold weather. The extra spices feel like a warm hug.

You can also add this chocolate mix to your coffee for the perfect "Abuelita", or New Mexican mocha.

I'm sure all the dark cocoa flavonoids are good for you, so you can enjoy this New Mexican hot chocolate guilt free any time. (Not actual medical advice, just my chocoholic opinion.) But seriously, chocolate makes me happy. And being happy is good for you. So drink up!

New Mexican Hot Chocolate

Name: New Mexican Hot Chocolate
Prep time: 5 min
Total time: 5 min
Yield: 24
Cuisine: Chocolate
Ingredients: 3/4 cup granulated sugar; 1/3 cup dark cocoa powder (Hershey's Special Dark); 1/4 cup black cocoa powder (Medley Hills Farm); 1 teaspoon ground nutmeg; 1/2 teaspoon cinnamon

Yield: 24 servings

Prep Time: 5 minutes

Total Time: 5 minutes

If you've never enjoyed spiced hot chocolate on the Santa Fe plaza during Christmas, let me introduce you to one of the best treats in the world. Deep dark cocoa, balanced with cozy spices, hits all the right notes and warms you up when the cold blows in from the mountains. Just when you thought hot chocolate couldn't get any better!

Ingredients

¾ cup granulated sugar
⅓ cup dark cocoa powder (Hershey's Special Dark)
¼ cup black cocoa powder (Medley Hills Farm)
1 teaspoon ground nutmeg
½ teaspoon cinnamon

Instructions

Mix all ingredients together in medium size bowl. (You may need to sift the cocoas to get rid of lumps.)

Add 1-3 teaspoons of cocoa mix to a mug of hot milk. (You can also heat milk and mix together in a saucepan on the stove, stirring often.)

Or add a teaspoon or so to your coffee and cream for an "Abuelita" or New Mexican mocha!

Store mix in an airtight container, in a cool dry cabinet.

Notes

Optional: for a deeper, more New Mexican kick of flavor, add a pinch of red chile powder to the mix. It won't make it spicy, but will add another layer of flavor and complexity.

If you can't get dark cocoa or black cocoa, you can substitute regular cocoa powder for the dark cocoa and/or black cocoa. The flavor will be a little different but still yummy.