Frozen Mexican Hot Chocolate: A Spicy Twist on a Cool Treat
Cool down this summer with a uniquely refreshing treat—Frozen Mexican Hot Chocolate. This recipe transforms the traditional warm and cozy drink into a chilly delight, perfect for those hot days when you still crave a hint of spice and a lot of chocolate. Let’s dive into how to make this icy indulgence, which is sure to become a new favorite!
Ingredients:
- Dark Chocolate: ½ cup (chips or chopped bar)
- Nut Milk: 1 ½ cup (choose your preferred type)
- Coconut Sugar: 2 tablespoons
- Cacao Powder: 2 tablespoons
- Van Sourced Vanilla Extract: 1 teaspoon
- Espresso Powder: 1 teaspoon
- Ground Cinnamon: ¼ teaspoon
- Cayenne Pepper: ⅛ teaspoon (adjust to taste)
- Sea Salt: ¼ teaspoon
- Ice: 2 cups
- Optional Toppings: Coconut whipped cream, chopped chocolate, extra cayeen pepper
Directions:
- Melt the Chocolate: Begin by gently melting the dark chocolate in a skillet over low heat until it is completely smooth.
- Mix the Ingredients: Once melted, remove the chocolate from the heat. Stir in your chosen nut milk and coconut sugar until well incorporated. This forms the chocolate base of your drink.
- Add Flavors: To the skillet, add the cacao powder, vanilla extract, espresso powder, cinnamon, cayenne pepper, and sea salt. Mix thoroughly until the mixture is smooth and free of clumps.
- Cool Down: Transfer the chocolate mixture to a bowl and refrigerate for about 10 minutes. This helps to cool it down before blending, making it easier to achieve a creamy texture.
- Blend with Ice: After cooling, pour the mixture into a blender, add the ice, and blend until creamy and smooth.
- Serve and Enjoy: Pour the frozen chocolate into glasses. If you like, top with coconut whipped cream, extra chopped chocolate, or a sprinkle of cayenne pepper for an extra kick.
Nutritional Information:
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Total Time: 25 minutes
- Calories: 350 kcal per serving
- Servings: 2
This Frozen Mexican Hot Chocolate is not only a delightful way to beat the heat but also a perfect conversation starter for any gathering. The combination of rich chocolate, creamy nut milk, and the subtle spice of cayanne and cinnamon offers a perfect balance of flavors. Enjoy this innovative twist on a traditional favorite and let your taste buds revel in the spicy-sweet symphony!
Frozen Mexican Hot Chocolate
- Total Time: 25 minutes
- Yield: 2 1x
Description
Dive into the refreshing and bold flavors of our Frozen Mexican Hot Chocolate. This icy treat blends rich dark chocolate with a hint of espresso and a dash of spices like cinnamon and cayenne pepper, creating a perfect balance between sweet and spicy. It’s an ideal drink for those warm summer days when you need something to cool you down but still satisfy your chocolate cravings.
Not just delicious, this Frozen Mexican Hot Chocolate is also wonderfully versatile. You can enjoy it plain or elevate it with optional toppings like coconut whipped cream and extra chopped chocolate. It’s a fantastic way to introduce a touch of indulgence to your day, whether you’re looking to treat yourself or impress guests at your next gathering.
Ingredients
½ cup dark chocolate (chips or chopped bar)
1 ½ cup nut milk of choice
2 tablespoon coconut sugar
2 tablespoon cacao powder
1 teaspoon vanilla extract
1 teaspoon espresso powder
¼ teaspoon cinnamon
⅛ teaspoon cayenne pepper
¼ teaspoon sea salt
2 cups ice
Optional toppings: coconut whipped cream, chopped chocolate, extra cayenne pepper
Instructions
Melt the chocolate in a skillet over low heat until smooth.
Remove from heat and stir in the nut milk and coconut sugar until well blended.
Add cacao powder, vanilla, espresso, cinnamon, cayenne pepper, and sea salt. Stir until no clumps remain.
Transfer the chocolate mixture to a bowl and place in the fridge for about 10 minutes to cool.
In a blender, blend the cooled chocolate mixture with ice until creamy.
Pour into glasses and top with optional toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 kcal