Total Time
Prep 20 mins
Cook 0 mins

Recipe courtesy of Giada De Laurentiis.

Ingredients Nutrition

  • 4 12 cups whole milk
  • 4 small dried red chilies
  • 3 cinnamon sticks, broken in half
  • 3 cups espresso
  • 1 12 cups sugar
  • 1 14 cups unsweetened cocoa powder
  • 12 cup powdered sugar
  • 1 cup whipping cream


  1. Combine the milk, chilies and cinnamon sticks in a heavy large saucepan.
  2. Bring to a simmer over high heat. Remove from heat, cover and steep for 15 minutes.
  3. Whisk in the espresso, sugar and 1 cup of the cocoa powder.
  4. Bring the hot chocolate to a simmer, whisking often.
  5. Discard the chilies and cinnamon sticks.
  6. Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend.
  7. Add the cream and whisk until the mixture is thick.
  8. Ladle the hot chocolate into 8 mugs. Spoon the whipped cream on top and serve immediately.
Most Helpful

5 5

Holy cow! 10 STARS in my book! This qualifies in the "Death By Chocolate" category. Rich, thick, creamy, and with a subtle "burn" at the back of the throat. I cut recipe down to 2 servings and used Splenda. I also cheated on the whip cream and used sugar-free Cool Whip with the cocoa powder mixed in (skipped the powdered sugar) Wasn't as "pretty" as whipped cream but tasted great :) Will be making this again! Made for Winter 2010 Comfort Cafe game.