Here’s how to make it yourself

Photo by Tom Callan

Tumbador’s Hot “Hot” Chocolate

Serves three


3 cups milk

1 tsp chile mix (combine passilla, mulato, espellette)

Pinch of cinnamon or ginger.

7 oz of dark chocolate (50-50 blend of 72 percent cocoa and 64 percent cocoa)

Chop the chocolate and reserve in a bowl. Bring the milk to a boil with the chile powder and cinnamon. Strain over the chocolate and blend with a hand mixer or a whisk.

More from Around New York