Frozen Mexican Hot Chocolate

Even though we’re prepping for Fall this week, the weather here in San Antonio is still pretty toasty. It was 100º on the walk home from school yesterday! San Antonio is known for amazing Mexican food, and this is where I tasted my first spicy hot chocolate. Even though you have to come to our neck of the woods to try the country’s best tacos, you can make Mexican hot chocolate in the comfort of your own kitchen!

Because it’s still warm here, we made another frozen hot chocolate, but this one packs a little heat thanks to chile powder. I used a mild smoked chile, but if you really want to dial it up, you can use cayenne pepper. Mexican chocolate has cinnamon mixed in. To make this, we used Coffee-mate’s new Mexican Chocolate creamer. Using the creamer saves a couple of steps, but if you can’t find the creamer, just use whole milk and a dash of cinnamon.

This treat is the perfect way to cool off and heat up all at the same time!

Mexican Hot Chocolate

Ingredients:

• 1 bottle Coffee-mate Mexican Chocolate creamer (or two c. whole milk and a dash of cinnamon)
• pinch of chile spice (or cayenne pepper)
• 1 individual serving of hot chocolate powder
• 3 c. ice
• whipped cream for garnish

Instructions:

1. Combine creamer, pepper, hot chocolate powder and ice in a blender.
2. Blend until thick.
3. Top with whipped cream and sprinkle with more chile or cinnamon.