frozen mexican hot chocolate

Frozen Mexican Hot Chocolate

Have you ever had Mexican hot chocolate? It’s our favorite on cold snowy days, especially after coming in from playing in or shoveling snow. It’s basically hot chocolate with a sprinkle of cinnamon and cayenne pepper. Sound strange? Well, it’s delicious! And you can feel the slight heat of the hot pepper all the way down your throat, so that you’re warmed from the inside out. It’s perfect!

I’d never considered turning that into ice cream until I saw this recipe by Homemade Mommy. But as soon as I saw it I KNEW it was a great idea. So I decided to try it.

I used her recipe, but then changed it up to accommodate ingredients I had on hand and my personal preferences. The verdict?

A really sweet, creamy chocolate ice cream with a cinnamon twist and a surprising slight afterburn of heat from the cayenne. As soon as it was done, my husband and daughter descended on the kitchen with spoons to greedily scrape out every last bit from the canister. So, yeah, it was a hit!

And, if you leave out the eggs and tapioca starch/gelatin, this is a perfect recipe for Mexican Hot Chocolate on those cold snowy days! (You can use all milk instead of half cream for hot chocolate.)

You can see the original recipe here, or you can print out my slightly altered version.

frozen mexican hot chocolate

As with any sweet item, consume with caution if you’re particularly sensitive! This only has 1 cup of sweetener for 6 cups of dairy, though, so it’s not so bad.

Frozen Mexican Hot Chocolate
Recipe type: dessert
  • 3 cups whole milk
  • 3 cups heavy cream
  • ⅔ cup coconut palm sugar
  • ⅓ cup honey
  • (can use any combination of honey, maple syrup, palm sugar, or sucanat that adds up to a cup)
  • 1 Tbsp molasses
  • 1 cup cocoa powder
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
  • 2 Tbsp gelatin or tapioca powder (optional - helps make a smooth, creamy texture)
  • 6 egg yolks
  • 2 tsp pure vanilla extract
  1. Combine ½ cup of the milk along with the cocoa and spices in a large pot. Whisk until completely combined.
  2. Add in the rest of the milk, cream, eggs, palm sugar, honey, and molasses and whisk together. If using tapioca starch, add this now as well.
  3. Cook over medium heat, stirring constantly, until bubbles start to form on the edge of the pot and the mixture starts to thicken.
  4. If using gelatin instead of tapioca powder, slowly whisk it in now.
  5. Turn off the heat and stir in the vanilla.
  6. (Hint: If you don't have enough cream, you can use more milk and less cream, and then once you turn off the heat stir in several Tbsp of butter to make up for the cream content.)
  7. Taste, and if it's not sweet enough for you add in more sweetener or some drops of Stevia extract.
  8. Put the mixture in the refrigerator to chill several hours, until completely cold.
  9. Pour into an ice cream maker and follow the manufacturer's instructions.