Mexican chocolate is a true indulgence — rich and thick with a touch of cinnamon flavor. When you take such a wonder, mix it with melted ice cream, and serve it steaming on a chilly winter evening, well…you might just start serenading your mug with mariachi music.
While you can serve a cup of this Mexican Hot Chocolate all by its lonesome, I happen to think a dollop of Cayenne-spiced Dulce de Leche cream seriously turns up the heat on this addictively-warm beverage, elevating it from ‘dang good’ to ‘muy, muy delicioso!’ Enjoy!
Creamy Mexican Hot Chocolate
- 4 ounces unsweetened chocolate
- 4 cups milk
- 2 cups vanilla bean ice cream
- 3/4 cup sugar
- 1 1/2 cups water (add 1/2 cup more for a thinner cup of hot chocolate)
- 1 1/2 teaspoons cinnamon
- 3 teaspoons pure vanilla (use Mexican vanilla, if you have it)
- Grate the chocolate with a fine-edged grater. In a large saucepan, heat the milk, ice cream and sugar on low, just as the mixture begins to steam (but don’t let it boil!) then whisk in the grated chocolate.
- Whisk in the cinnamon, vanilla and water. Heat mixture just until steaming.
- Serve with spicy Dulce de Leche whipped cream.
Spicy Dulce de Leche Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 teaspoon red pepper flakes
- 2 tablespoons semisweet chocolate chips, crushed
- In a large bowl, beat heavy cream until soft peaks form. Slowly beat in the brown sugar until cream becomes light and fluffy (if you don’t have access to fresh, very soft brown sugar, just use regular white sugar to keep the cream from becoming grainy).
- Mix in the cinnamon and cayenne.
- Pipe on top of hot cocoa.
- Sprinkle with red pepper flakes and crushed chocolate to garnish.