It’s May, it’s already hot outside and tomorrow just happens to be Cinco de Mayo – so it’s the perfect time to whip up something icy, frothy and chocolaty! Layered with a double dose of chocolate, swirled into cold milk and luscious cream, this frosty hot chocolate delivers big flavors with a generous splash of Kahlua and one fun kick of spice!
This is a delicious twist on our version of Mexican Hot Chocolate. With the weather hovering in the 90s we’re already looking for a little relief from the heat. After chatting with Emily for a bit of inspiration, she suggested this delightful idea!
Start with milk and add some cream, plus pure vanilla and Kahlua, that gorgeous rum and coffee liqueur from Mexico. Then toss in bittersweet chocolate and cocoa powder with a touch of sugar.
And for that kick of spice, whisk together chili powder, cinnamon, ginger, cardamom, cloves and nutmeg. These spices play beautifully with the chocolate, lingering ever so slightly on your palate.
Give everything a whirl in your blender along with some ice and in not time you’re pouring up a pitcher of icy, lightly spicy refreshment!
The only thing “hot” about this hot chocolate is that little kick of heat from the spices!
Frosty Mexican Hot Chocolate
If you’re not sure about the spice level you like, start with ½ teaspoon and go from there.
For the Mexican Spice Mix
1 teaspoon chili powder
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon cardamom
¼ teaspoon cloves
¼ teaspoon freshly grated nutmeg
Combine all the spices in a small bowl and whisk until well blended. Store in a sealed container.
For the Frosty Mexican Hot Chocolate:
1-1/2 cups milk
½ cup cream
¼ cup Kahlua
1 teaspoon pure vanilla extract
½ cup finely chopped bittersweet chocolate, plus extra for garnish
2 tablespoons unsweetened cocoa powder
2 tablespoon sugar
1 teaspoon Mexican spice mix
4 cups ice
Whipped cream for garnish, optional
Pour the milk and the cream into a blender along with the Kahlua and vanilla extract.
Add the bittersweet chocolate, the cocoa powder, sugar and 1 teaspoon of the Mexican spice mix.
Blend, starting on low speed for about 10 seconds. Then raise the speed to high and process for about 30 seconds or until the chocolate is well blended. Check for flavors, adjusting to your taste.
Pour in the ice and process starting on low then raising the speed to high.
Blend for about 30 seconds until the drink is cold and frothy.
To serve, top with a dollop of whipped cream and a sprinkling of chopped bittersweet chocolate.
Makes enough for 4 to 6 drinks.
Frosty Mexican Hot Chocolate
Equipment
- Blender
Ingredients
- For the Mexican Spice Mix:
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ½ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon freshly grated nutmeg
- For the Frosty Mexican Hot Chocolate:
- 1-1/2 cups milk
- ½ cup cream
- ¼ cup Kahlúa
- 1 teaspoon pure vanilla extract
- ½ cup finely chopped bittersweet chocolate, plus extra for garnish
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoon sugar
- 1 teaspoon Mexican spice mix
- 4 cups ice
- Whipped cream for garnish, optional
Instructions
- To make the Mexican Spice Mix: Combine all the spices in a small bowl and whisk until well blended. Store in a sealed container.
- To make the drink:Pour the milk and the cream into a blender along with the Kahlúa and vanilla extract.
- Add the bittersweet chocolate, the cocoa powder, sugar and 1 teaspoon of the Mexican spice mix*.
- Blend, starting on low speed for about 10 seconds. Then raise the speed to high and process for about 30 seconds or until the chocolate is well blended. Check for flavors, adjusting to your taste.
- Pour in the ice and process starting on low then raising the speed to high. Blend for about 30 seconds until the drink is cold and frothy.
- To serve top with a dollop of whipped cream and a sprinkling of chopped bittersweet chocolate.
