Hot Spiced Mexican Hot Chocolate with Ice Cream Dus

Name: Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 1 vanilla bean (or 1 teaspoon vanilla extract); 3/4 cup sugar; 1 teaspoon ground cinnamon; 1 heaping tablespoon instant espresso; Pinch salt; 2 1/2 ounces bittersweet chocolate, the best quality possible, grated; 2 cups whole milk; Vanilla ice cream; Chili powder

Servings: persons

1
Bring water to a boil in a saucepan.
2
Split the vanilla bean and add to the boiling water.
3
Add sugar, cinnamon, espresso, and a pinch of salt.
4
Simmer for 1 minute and add the bittersweet chocolate.
5
Whisk until it gets thick.
6
Add milk and simmer 1 minute.
7
Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
8
You may make this ahead and reheat.
9
Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
10
(The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup water, 1 vanilla bean (or 1 teaspoon vanilla extract), 3/4 cup sugar, 1 teaspoon ground cinnamon, and more.

Yes, Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder falls under the Soups & Stews category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions