Frozen Mexican Hot Chocolate

Products Used
Frozen Mexican Hot Chocolate imperial


  • 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. 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.
    2. 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.
    3. 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.

    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe