When Máximo Tejada was designing the menu for Macondo, the six-month-old Latin tapas bar, he knew he didn't want to just include standard hot chocolate. So the chef, who has cooked at Pipa and Rayuela, does the classic winter drink with a bold kick. First, whole milk is simmered in a large pot with cinnamon, cloves and a little chipotle pepper, then it's left to sit in a fridge overnight (to deepen the flavor). Chunks of dark Mexican chocolate are added to the reheated mixture, which is then strained and beaten until it reaches the consistency of thick cream and is topped with slivers of ginger. Best of all, it comes with the perfect dippers—freshly fried churros.

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