Add a pinch of cayenne pepper to hot cocoa for both flavor and potential heart benefits. The capsaicin in cayenne may help reduce inflammation and improve blood flow to the heart, according to a 2017 study in PLOS One, a 2024 study in Nutrients, and a 2015 study in Open Heart.
Start sparingly when adding cayenne to avoid overwhelming the drink. Mix it into packaged hot cocoa, or make cocoa from scratch using cocoa powder, sugar, and milk, then adjust the spice level to taste.
The practice has roots in Mesoamerica, where the Maya mixed spicy chiles, fresh cacao, and cornmeal for centuries. Mexican hot chocolate remains available today in packaged forms like Green Jay Gourmet Spicy Mexican Hot Cocoa Mix, which includes ancho chile powder, or Abuelita Authentic Mexican Hot Chocolate Drink Mix from Nestle. To build on these flavors, add cinnamon, vanilla extract, cardamom, star anise, or nutmeg.