Mexican hot chocolate is usually made by dissolving bars of Mexican drinking chocolate in hot milk or water by using a molinillo, a wooden tool that you hand spin in your cup to dissolve the chocolate and froth the drink.
Mexican hot chocolate is sweetened with sugar and cinnamon, and sometimes flavored with some chiles and topped with marshmallows.
I really debated when I made this ice cream about adding heat from chiles. While I’m a big fan of heat in my food, I made this ice cream for a dinner get together with friends, and wasn’t sure how they would react.
My husband is also suspicious whenever I add heat to dishes (although, despite being wary, he always likes the results). In the end, I snuck in a tablespoon of Frank’s Red Hot Original.
After a dinner of Korean-style pulled pork tacos topped with a spicy Asian-flavored slaw, this no churn ice cream was the perfect dessert. Everyone detected a certain “something something” beyond the chocolate and the cinnamon.
You can find the recipe for this Mexican Hot Chocolate No Churn Ice Cream at the very, very end of this post, after reading all about the fabulous prizes you could win all week during #Choctoberfest.
Today is the official start of #Choctoberfest 2018 with Imperial Sugar.
This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!
We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
- A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scrapers, and more.
- An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
- Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
- A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
- A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
- A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.
That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!
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Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.
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ice cream, chocolate, dessert, ice cream
dessert, ice cream
Mexican Hot Chocolate No Churn Ice Cream Recipe
- 2 cups heavy whipping cream
- 1 – 14 ounce can sweetened condensed milk
- 1/2 cup cocoa powder
- 1 tablespoon Frank’s Red Hot Original, or other hot sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon pure Mexican vanilla
- In the bowl of a stand mixer, or with an had mixer, whip the cream until firm peaks are formed.
- Whisk together the condensed milk and cocoa powder in a large bowl. Add the hot sauce, cinnamon, and vanilla, and whisk until fully incorporated.
- Add one cup of the whipped cream to the condensed milk mixture and gently fold until fully incorporated. Gently fold in the rest of the whipped cream.
- Pour the mixture into a 8 inch by 4 inch bread pan. Cover with plastic wrap, placing it against the mixture. Freeze for at least 6 hours, until hard.