This frozen version of Mexican hot chocolate won high praise from tasters. It has a subtle cinnamon flavor and gets a kick from ground red pepper. Use non-dairy chocolate syrup to make this completely dairy-free.

Recipe by Oxmoor House May 2013

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Credit: Oxmoor House

Recipe Summary

Yield:
Serves 5 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice into a freezer-safe container; cover and freeze 2 hours or until firm. Scoop into dessert dishes, and garnish with chocolate curls and cinnamon sticks, if desired.

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Source

Cooking Light Chill

Nutrition Facts

103 calories; fat 0.6g; mono fat 0.2g; poly fat 0.4g; protein 2.6g; carbohydrates 21.8g; fiber 0.9g; iron 1mg; sodium 53mg; calcium 122mg.
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