Gently spiced Mexican frozen hot chocolate made slushy-style in the blender is the iced version of your favorite wintertime drink.
I think everyone loves a good hot chocolate no matter what age you are; it’s the quintessential drink of wintertime and the holidays. There’s nothing I like more than slowly sipping on a steaming mug of hot chocolate on a chilly day, but when the season is over and the weather heats up, it’s time to cool things off with a frozen hot chocolate.
It doesn’t have to be the middle of winter to enjoy hot chocolate; this paleo and vegan frozen version features all the rich and chocolatey flavors of the original, but in a frostier form.
If you’ve never had one, a frozen hot chocolate it as it name suggests is simply a rich hot chocolate served icy cold and slushy-style, like a chocolate frappe or an iced blended drink minus the coffee. It’s not quite as rich as a milkshake but is a tad more indulgent than a smoothie or chocolate milk, and is really quite refreshing on a hot day.
You start by melting some good bittersweet chocolate, then whisking it together with cocoa and a hint of sweetener, and slowly stirring in some of your milk of choice (I’ve used coconut) until you have a smooth rich hot chocolate base. A sprinkle of cinnamon and a pinch of cayenne pepper brings a spicy hot note, reminiscent of traditional Mexican hot chocolate to the mix.
In fact I like to also use stone-ground Mexican-style chocolate in my frozen hot chocolate for a more authentic taste. Unlike its European counterpart, stone-ground Mexican chocolate is more rustic and grittier in texture but with a bold, robust flavor that works well in hot chocolate, frozen or otherwise. If you prefer your hot chocolate more velvety, feel free to swap out the stone-ground chocolate for a smoother variety, but I like the little bit of added texture it brings to the drink.
The resulting frozen hot chocolate is frosty and cool with a hint of spice that tickles the back of your throat, the perfect antidote to a hot, sweltering day.
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