Frosty Mexican Hot Chocolate
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 Kahlúa and one fun kick of spice!
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.
Notes
*If you’re not sure about the spice level you like, start with ½ teaspoon and go from there.