Mexican Hot Cocoa Pepitas


  • 1 tsp cocoa powder
  • 1 tsp ground cinnamon
  • 3 tbsp granulated sugar
  • ½ tsp salt
  • 1 tsp cayenne powder
  • 1 ½ cup raw pepitas, unsalted and unroasted
  • 1 tbsp vegetable oil
  • In a medium mixing bowl, add cocoa powder, cinnamon, sugar, salt, and cayenne. Stir to combine into a hot cocoa spice blend. Reserve 1 tbsp of the spice blend in a small bowl.
  • Add pepitas and vegetable oil to the medium mixing bowl with the spice blend and mix to thoroughly coat all the seeds.
  • Line the bottom of the air fryer basket with a single sheet of aluminum foil. Top with hot cocoa seasoned pepitas in a single layer and Air Fry in batches at 385°F for 5-8 Minutes, or until fragrant and toasted. Repeat with any remaining unroasted pepitas.
  • Toss all roasted pepitas with the reserved 1 tbsp of the spice blend. Serve warm or cooled.
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