Frozen Mexican Hot Chocolate Recipe

Introduction

This Frozen Mexican Hot Chocolate is a rich and spicy treat perfect for warm days when you crave something chocolatey and refreshing. Combining dark chocolate with warming spices and a touch of espresso, it’s a delicious twist on the classic hot beverage served cold and creamy.

Ingredients

• 1/2 cup dark chocolate (chips or chopped bar)
• 1 1/2 cup nut milk of choice
• 2 Tbsp coconut sugar
• 2 Tbsp cacao powder
• 1 tsp vanilla
• 1 tsp espresso
• 1/4 tsp cinnamon
• 1/8 tsp cayenne pepper
• 1/4 tsp sea salt
• 2 cups ice
• optional toppings: coconut whipped cream, chopped chocolate, cayenne pepper

Instructions

1. Step 1: Melt the dark 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 the cacao powder, vanilla, espresso, cinnamon, cayenne pepper, and sea salt, stirring until no clumps remain.
2. Step 2: Transfer the chocolate mixture to a bowl and chill in the refrigerator for about 10 minutes until cool.
3. Step 3: Pour the cooled chocolate mixture into a blender along with the ice. Blend until creamy and smooth.
4. Step 4: Pour the frozen Mexican hot chocolate into glasses and top with coconut whipped cream, extra chopped chocolate, and a sprinkle of cayenne pepper if desired.

Tips & Variations

• Use almond or oat milk for a creamy texture and mild flavor that complements the chocolate and spices.
• Add a pinch more cayenne pepper for extra heat or substitute with smoked paprika for a smoky twist.
• For a vegan option, ensure the dark chocolate and whipped cream are dairy-free.

Storage

Store any leftover mixture in an airtight container in the refrigerator for up to 2 days. Stir well before blending again with fresh ice. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of nut milk?

Yes, you can use regular dairy milk if you prefer. It will create a richer taste but keep in mind the texture may be a bit heavier.

Is espresso necessary in this recipe?

The espresso adds a subtle depth and enhances the chocolate flavor, but you can omit it or substitute with a teaspoon of strong brewed coffee if needed.

Frozen Mexican Hot Chocolate Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A rich and creamy Frozen Mexican Hot Chocolate that combines dark chocolate with warm spices like cinnamon and cayenne pepper, blended with nut milk and ice for a refreshing and indulgent cold beverage perfect for chocolate lovers seeking a spicy twist.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Beverages
• Method: Blending
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Base

• 1/2 cup dark chocolate (chips or chopped bar)
• 1 1/2 cups nut milk of choice
• 2 tablespoons coconut sugar
• 2 tablespoons cacao powder
• 1 teaspoon vanilla extract
• 1 teaspoon espresso
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon sea salt

Additional

• 2 cups ice
• Optional toppings: coconut whipped cream, chopped chocolate, cayenne pepper

Instructions

1. Melt Chocolate: Heat the dark chocolate in a skillet over low heat until it melts smoothly. Remove from heat promptly to avoid burning and stir in the nut milk and coconut sugar until the mixture is well combined.
2. Add Spices and Flavorings: Incorporate the cacao powder, vanilla extract, espresso, cinnamon, cayenne pepper, and sea salt into the chocolate mixture. Stir consistently to ensure there are no lumps and the spices are evenly distributed.
3. Chill Mixture: Transfer this chocolate mixture into a bowl and refrigerate for about 10 minutes to cool down the mixture, making it easier to blend with ice later.
4. Blend: Place the cooled chocolate mixture and ice cubes into a blender. Blend on high until the drink is creamy and smooth with a frosty texture.
5. Serve: Pour the frozen Mexican hot chocolate into glasses. Garnish with optional toppings such as coconut whipped cream, extra chopped chocolate, and a sprinkle of cayenne pepper for added heat and flavor.

Notes

• Use dark chocolate with at least 70% cacao for a rich and authentic flavor.
• Coconut sugar provides a subtle caramel note but can be substituted with brown sugar or maple syrup.
• The espresso enhances the chocolate depth but can be omitted for a caffeine-free version.
• Adjust cayenne pepper according to your spice preference; start light and add more if desired.
• For a creamier drink, use a creamier nut milk like cashew or almond milk.
• Chill the chocolate mixture thoroughly before blending for the best texture.

Keywords: Frozen Mexican Hot Chocolate, Chocolate Beverage, Spicy Hot Chocolate, Frozen Drink, Mexican Drink, Chocolate with Cinnamon and Cayenne