Here’s how to make it yourself

Mole! Spicy chocolate featured at annual chile pepper festival
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.

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