Posted on January 11 2017
Frozen Mexican hot chocolate is a normal hot chocolate, Mexican style that has been frozen and blended. It is easy and delicious. The next time you make a Mexican hot chocolate make a extra to freeze and enjoy. You can increase its sex appeal by drizzling dulce de leche or cajeta and adding a shot of espresso.
If you have been to southern Italy you can find something similar called caffé del nonno (grandfather’s coffee.) Starbuck’s took this idea and made their version know as a Frappuccino. Of course, both of these have that shot of espresso but you can make the frozen Mexican hot chocolate without it. I prefer adding espresso, as it gives more flavor and depth to the chocolate.
What is Mexican hot chocolate?
I have been making this recipe for many years; I got the idea from the frozen hot chocolate served in NYC at Serendipity’s. Their version resembles more of an American cocoa hot chocolate mix but I decided to make the base from a Mexican hot chocolate mix. I have tried everything from substituting some of the milk with heavy cream, adding cocoa powder or chocolate chips, freezing some of the milk and adding the rest during blending, and so on. The final recipe is by far the easiest, quickest and most rewarding.
You only have to make one small alteration to your hot chocolate recipe that you already make; add 3 times more chocolate.
For example, for my everyday drinking chocolate I use 30 grams of Mexican hot chocolate mix for 1 cup of milk. For my frozen hot chocolate, I use 90 grams of Mexican hot chocolate mix for 1 cup of milk. If you freeze your normal hot chocolate (with the 30grams), without adding the additional chocolate mix, you can still freeze, blend and enjoy, but it would lack some flavor and be somewhat watery and boring.
I also advocate against making a hot chocolate then blending this with ice in the blender; although it will technically be a frozen hot chocolate, it will also be watered down.
The downside is that this is a prepare ahead treat, the upside is that you can keep these in the freezer for weeks and have an instant dessert when you need it. Below is my stock of the frozen mix. I keep single serving sizes because it is easier to place in the blender when I am ready to serve. The only thing you have to do is let is soften for a few minutes then blend it. That's it!!
Frozen Mexican Hot Chocolate Recipe90g Mexican hot chocolate (or 3 times the amount of chocolate mix you normally use)
-Blend with a scoop of vanilla ice cream
- Make your Mexican hot chocolate but add 3 times more chocolate than normal.
- Place the chocolate mix in blender
- Heat milk until it begins to simmer then pour over chocolate in blender. Let sit 30 seconds to melt chocolate.
- Blend until chocolate is well blended. About 30 seconds.
- Place the drink in freezer safe container and freeze for 6 hours or several days.
- Remove container from freezer, let it sit at room temperature for 1-3 minutes so it softens but does not melt. Using a fork, help break it into smaller pieces and place in blender. If you are using shot of espresso, pour it here. It is best if you pour a cold espresso shot instead of hot.
- Blend until creamy. You might need to stop the blender a few times to move the frozen mix around, about 2-6 times. This is ok. Don't add any more liquid here.
- Pour into glass. If you are using caramel sauce, pour some caramel sauce in the glass first and also on top.
- Melt chocolate and decorate glass.
- Top with whipped cream and chocolate shavings.
- Top with cajeta/dulce de leche/caramel.
- Add a shot of cold espresso.
- Blend with a scoop of vanilla ice cream.
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