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Iced Mexican Chocolate Sipper

Photo: Becky Luigart-Stayner; Styling: Amy Burke
Hands-on time 10 mins
Total time 10 mins
Yield Makes about 7 cups
To make garnish, pin orange rinds around straws and leave for 15 minutes.


  • 2 (14-oz.) containers premium chocolate ice cream
  • 2 cups milk
  • 3/4 to 1 tsp. ground cinnamon
  • 1/2 teaspoon orange zest
  • 1 cup bourbon
  • Garnish: orange rind curls

How to Make It

  1. Pulse first 4 ingredients in a blender until smooth. Stir in bourbon. Serve immediately over ice. Garnish, if desired.

  2. Note: We tested with Häagen-Dazs Ice Cream.