Mexican Hot Chocolate is one of my favorite drinks ever, and I have an absolutely perfect recipe for it!
What exactly is Mexican Hot Chocolate?
There are many different theories on that!
I have heard it originates from ancient Mexican civilizations such as the Aztecs and Mayans. They apparently used things like cinnamon, vanilla and chilis to make spicy chocolate versions.
To me, Mexican hot chocolate is ANY hot chocolate that has a little kick.
You can really spice it up with things like peppers, cinnamon, nutmeg, vanilla, chilies, etc.
Anything that gives it a little kick and makes it delicious and different makes it Mexican hot chocolate in my book.
I like to dress mine up with my own frozen dessert cut out’s. You will see the recipe below.
So, here is my version of Mexican hot chocolate. It is quite delicious, if I do say so myself.
I use an organic cocoa powder to speed things up a bit. I realize that some will say that’s cheating and I understand if you do. I just have zero time these days to do anything. So, when I find anything that helps me do good things, faster, I’m in.
If you want to start with your own home made cocoa powder, I say, “go for it.” Using the whipped toppers makes it look completely gourmet.
No one will ever doubt it’s not home made.
Bottom line, I hope you enjoy this delicious drink as much as I do!
Arizona never gets cold enough for hot chocolate.
As you know, Arizona doesn’t really get too cold. I should know, I LOVE boots and sweaters and it almost never is cold enough here for me to wear them.
When it does get “cold,” the months are pretty much just December and January. Even though it’s cashmere hoodie weather at best, I still LOVE a good cup of hot chocolate. But, I really like to spice things up too, hence, my Mexican hot chocolate quest.
I generally start making hot chocolate in October. It can still be in the 90’s in Arizona but Halloween decorations are up everywhere, the restaurants smell of cinnamon spice lattes and fall is most definitely in the air.
I do miss fall and winter. I guess I like to pretend it is cold and dreary outside like the old days, back in Montana.
In the summer, there are a million frozen drinks I love to enjoy, but during fall/winter, it’s all about the hot chocolate!
Mexican Hot Chocolate With Frozen Whipped Cream Ingredients
You will need a really good organic hot coco mix, hot milk, cinnamon, vanilla extract, cayenne pepper and heavy whipping cream and cookie cutters for the decorative topping. Below is the cocoa mix, that I like to use. Feel free to use it, or any other brand you enjoy. Or, make it from scratch if you prefer.
Make the Whipped Topping First
Whip the whipping cream on high for at least 5 minutes. You’ll notice it thicken up, and that’s when you can pour it onto the cookie sheet. I used wax paper underneath. This quick kitchen hack is great because you can make the frozen whipping cream shapes ahead of time, and use them when company comes over.
I recommend you make a large batch of these whipped cream shapes and store them in your freezer. That way, when the kids (or you) want a hot drink, or company comes over, you can just pop them out and add them to the top of your favotite hot drink. Drizzle hot syrup over the top and it will be gorgeous.
To make Mexican Hot Chocolate, mix the cayenne, chocolate, and vanilla into the hot milk. Stir well – you don’t want clumps of spices in your drink!
If you like chocolate, be sure to check out my hot chocolate cupcake recipe here. And, my hot fudge to-die-for cupcake recipe here.
You will find my Weight Watchers inspired frozen dessert recipes here.
Life is busy, why not use quick kitchen hacks like these to make everything a little bit easier?
Fresh & Easy is a new kind of market that makes your life simpler by delivering “fast food” without compromising on price – or quality. To us, that’s super important!
Mexican Hot Chocolate With Frozen Whipped Cream
Ingredients
Hot Chocolate Recipe
- Organic Hot Cocoa Mix Mix according to directions
- 1 C. Hot Milk
- 1/2 Tsp. Cinnamon
- 1/2 Tsp. Vanilla Extract
- Pinch Cayenne Pepper
- Chocolate Syrup
Whipped Cream Cut Outs
- 1/2 C. Whipping Cream
- Waxed Paper
Instructions
Mexican Hot Chocolate Recipe
- Heat milk gently on medium heat.
- Mix the cayenne, chocolate, and vanilla into the hot milk. Stir well.
- Place a frozen whipped cream shape on top
- Pour chocolate syrup over the top – drizzle style.
Whipped Cream Toppers
- Whip the whipping cream on high for at least 5 minutes.
- When thick, pour it onto a wax paper covered cookie sheet. Freeze.
- Once frozen, use a cute cookie cutter to cut into shapes.
- Place shapes back onto cookie sheet and back into freezer to re-harden.
- Serve and Enjoy!
Equipment
- 1 Mixer To mix up the cream
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