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To hot chocolate, or not?
I could spend all fall, winter, and spring drinking hot chocolate. It just *might* be my favorite thing to drink! And though when I lived in Russia, or Montana, I could drink hot chocolate pretty much year ’round, now that I’m down in the south, there comes a time of year when hot drinks just don’t work.
What’s a hot chocolate lover to do?
You guessed it, make that hot chocolate frozen! Now I can enjoy my hot chocolate any time of year, and not have to break a sweat. Well, at least not from drinking something hot…
Though regular ol’ hot chocolate is my go-to, every now and again I feel the urge to spice things up. Some of my favorite ways to add subtle spice to things are cinnamon and/or a tiny pinch of chili powder. In the case of hot chocolate (frozen or not) these two spices are just perfect!
Now, I’ve never actually been to Mexico (my husband has, but he didn’t drink any hot chocolate while there), but I can guess that Mexicans would make their frozen hot chocolate this way – if they make frozen hot chocolate in Mexico…
Real food goodness.
Now my recipe here for frozen Mexican hot chocolate is pretty simple. Just a few normal hot chocolate ingredients, with the additions of the cinnamon and chili powder.
But there are all sorts of ways you can boost the nutrition in this tasty drink! If you can handle eggs, adding a fresh, organic egg yolk to the mix will definitely add a good dose of calcium, B6, folate, B12, A, D, E, and K. If you can’t do eggs, but still want some added nutrition, grass-fed kosher gelatin is a wonderful way to get some protein in! I love using Perfect Supplements grass-fed gelatin in this recipe, it’s 100% gluten-free and non-GMO!
Feel free to leave both those out, though, if you want. It will still taste delicious and you’ll still have the nutrients provided by the coconut milk and oil, honey, cinnamon… and chili powder.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Frozen Mexican Hot Chocolate
Free from grain, gluten, eggs, dairy, and refined sugar.
- 2 c. full fat coconut milk (you can also use homemade)
- 1-2 T. cocoa powder
- 2 heaping T. honey*
- 1-2 T. coconut oil*
- 3/4 t. cinnamon
- 1/16 t. chili powder
- 1 T. vanilla extract (I like to make my own)
- 2 c. ice
Place everything in the blender (I use a Blendtec) with the ice on top and blend away.
Serve with a dollop of coconut whipped cream (easy peasy recipe here!) and a sprinkle of cinnamon.
*You might find that the coconut oil and honey clump up when added to other cold ingredients. To avoid this, melt them together and then pour them into the blender while it’s blending your frozen Mexican hot chocolate.
Looking for more delicious chocolatey drinks? Here are some of my favorites!