Name: Mexican Hot Chocolate-Covered Strawberries with Cinnamon & Cayenne
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb fresh strawberries, washed and dried; 8 oz semi-sweet chocolate chips or chopped Mexican chocolate (like Abuelita or Ibarra); ½ tsp ground cinnamon; ⅛ tsp cayenne pepper (adjust to taste); ½ tsp vanilla extract (optional); 1 tsp coconut oil or butter (for smoother texture); Pinch of sea salt (optional)

Description

These Mexican Hot Chocolate-Covered Strawberries are rich, spicy, and sweet with the warm flavors of cinnamon and cayenne. A romantic, homemade treat that’s simple yet bold.

Ingredients

1 lb fresh strawberries, washed and dried

8 oz semi-sweet chocolate chips or chopped Mexican chocolate (like Abuelita or Ibarra)

½ tsp ground cinnamon

⅛ tsp cayenne pepper (adjust to taste)

½ tsp vanilla extract (optional)

1 tsp coconut oil or butter (for smoother texture)

Pinch of sea salt (optional)

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Instructions

1. Line a baking sheet with parchment paper and ensure strawberries are completely dry.

2. Melt chocolate and coconut oil in a heatproof bowl in the microwave in 20-second bursts, stirring until smooth.

3. Stir in cinnamon, cayenne, vanilla, and a small pinch of sea salt if using.

4. Dip each strawberry into the chocolate, turning to coat, and let excess drip off.

5. Place on the parchment-lined tray and let sit at room temp or chill for 20–30 minutes until set.

Notes

Adjust cayenne for your spice preference—start light.

Use dark chocolate for a more intense flavor.

Don’t skip drying the strawberries—chocolate won’t stick to moisture.

Refrigerate leftovers in a single layer up to 2 days (uncovered or lightly covered).