Cinco de Mayo is just around the corner! At our church, we often have a Cinco de Mayo party complete with chips and salsa, enchiladas, and lots of other delicious Mexican food.
While most of us are familiar with classic Mexican fare, very few of us are aware of Mexican Hot Chocolate. This is a shame, because it is fantastic. It has a deep, dark flavor with a little je ne sai quois. (Don’t you love that I am speaking French while talking about Mexican stuff?)
After trying this superlative hot chocolate, I decided that it would only be natural to make ice cream out of it. So I tried it, and the results were AMAZING. I used the Mexican Hot Chocolate for the milk portion of the ice cream, then added cocoa, vanilla, cinnamon, cream, and cayenne pepper. The ice cream is a rich chocolate with a sneaky little kick of heat at the end. This is my youngest daughter’s favorite flavor. She asks for it all the time.
To make this ice cream, you’ll need to get some Mexican chocolate, which you can find at any grocery store. The kind I use is called “Abuelita’s,” and it’s made by Nestle. I usually find this in the Mexican section of the store rather than the hot chocolate section of the store. (Some stores group the ethnic foods in the same aisle, often putting the Mexican and Asian foods next to each other. So if you find the Sriracha sauce, you might be closer than you think!)
This chocolate comes in large disks that you melt in milk. (One disk in four cups of milk). You only need one-and-a-half cups of the hot chocolate for the ice cream, so lucky you! You get to drink the rest!
When you make this Mexican ice cream, don’t add more cinnamon or cayenne pepper, even if you love cinnamon and cayenne. I’ve tried it, and it just doesn’t work. These flavors need to be understated, not take center stage. Especially the cayenne. Just trust me.
So the next time you have a Cinco de Mayo party, bring large amounts of this ice cream, and you will elicit phrases such as, “Ay caramba! Este helado es el mejor del mundo!” (Translation: “Holy crud! This ice cream is the best in the world!”)
Time Commitment: Medium
Health Benefits of Ingredients: (Please see the Disclaimer)
Chocolate has been shown in studies to lower cholesterol, improve blood pressure, prevent memory decline, reduce heart disease, and prevent stroke. (See What are the Health Benefits of Chocolate?)
Cinnamon may help fight fungal infections, diabetes, help prevent Alzheimer’s Disease, and lower the negative effects of high-fat meals. (See “Cinnamon: Health Benefits, Research, Risks“).
Cayenne Pepper helps fight the cold and flu, has anti-fungal, anti-allergen, and anti-bacterial properties. (See “17 Health Benefits of Cayenne Pepper“).
I recommend the Cuisinart 1.5-qt. Frozen Yogurt-Ice Cream & Sorbet Maker.
- 1 1/2 cups heavy whipping cream
- 4 cups whole milk (divided)
- 1 tablet Nestle's Abuelita Mexican Chocolate
- 1/4 cup cocoa powder
- 1 tsp. vanilla
- 2/3 cup sugar
- 1 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- Pour the 4 cups of milk in a pot on the stove. Add the disk of Mexican chocolate and heat over medium heat until the tablet is melted and incorporated.
- Pour 1 1/2 cups of the hot chocolate into a large mixing bowl and add the 2/3 cup of sugar. Stir until the sugar is dissolved.
- Add the cocoa powder, vanilla, cinnamon, and cayenne pepper and mix well.
- Add the 1 1/2 cups of heavy whipping cream and mix well.
- Put in the refrigerator to chill several hours or overnight.
- When chilled, pour into your ice cream maker and follow the manufacturer's directions.
- When the ice cream reaches soft-serve consistency, transfer to an airtight container and let harden in the freezer for several hours.