Oxmoor House
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.
How to Make It
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.
Cooking Light Chill
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