Frozen Mexican Hot Chocolate

Products Used

By Chris Cockren

Prep Time:

10m

Bake/Cook Time:

10m

Yield:

2 servings

Get ready to cool down with a Frozen Mexican Hot Chocolate. Imagine the rich, creamy flavor of hot chocolate, mixed with a kick of cinnamon and a hint of cayenne, served up in a delightfully frosty form. It's a creamy, dreamy, icy delight that's as fun to sip as it's delicious. Think of it as your favorite hot chocolate with a cold and spicy Mexican twist, perfect for those warm summer days.

Rating:

Rate it yourself

Products Used

Ingredients

3 ounces good quality dark chocolate
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 1/2 teaspoons hot chocolate mix
1/2 teaspoon cinnamon, plus more for garnish
1/4 teaspoon cayenne pepper, plus more for garnish
1 1/2 cups milk
2 to 3 cups ice

Whipped Cream

1 cup heavy cream, cold
2 tablespoons Imperial Sugar Powdered Sugar Shaker
1/2 teaspoon vanilla extract

Directions

Finely chop dark chocolate into uniform pieces. Place chocolate in a medium mixing bowl and melt at 30 second intervals in the microwave on half power, stirring between each. Alternatively, melt chocolate in a double boiler over low heat on the stovetop, stirring frequently. Once chocolate is melted, stir in sugar, hot chocolate mix, cinnamon and cayenne pepper. Add in 1/2 cup of milk and stir until chocolate mixture is fully incorporated.
Pour into blender along with rest of milk and 2 cups of ice. Blend until well combined. If a thicker consistency is desired, blend with one more cup of ice. Divide between 2 glasses and top with whipped cream. Sprinkle with cinnamon and cayenne pepper for garnish, if desired.
To make whipped cream: Using an electric mixer, beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form. For a thicker whipped cream, keep beating until firmer peaks form.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.

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