This Mexican iced chocolate is everything it should be: rich in flavor, easy to make, and comforting. It is also a good alternative to an iced drink that’s caffeine-free.
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Mexican Iced Chocolate
This recipe is a twist on traditional Mexican hot chocolate. Mexican hot chocolate is very rich in flavor and one of the most comforting beverages you can have. And while I L-O-V-E Mexican hot chocolate, having it with cold is also delicious. This drink is also a great alternative if you’re craving an iced drink but want to avoid caffeine.
This iced chocolate is so easy to make, you’ll only take a few minutes but I can promise the result is amazing!
The most important ingredient for this recipe is…you guessed it, Mexican chocolate! The chocolate that is used in Mexico to make hot chocolate (in this case iced) is quite different from other huge international chocolate brands. It usually comes in the shape of a tablet, though nowadays you can also find it in bars or even in powder form.
In general, you can expect a rich chocolate flavor that can be already sweet on its own, depending on where you get it from or the brand.
One of the most popular brands when it comes to hot chocolate in Mexico is Abuelita. This is the chocolate that so many of us grew up with. If you have never tried it, you can expect a rich flavor and this particular chocolate doesn’t need to have any sugar added.
You can find Abuelita chocolate in tablet shape, bar, and powder. The most used one is probably the tablets though, in my opinion, the powdered version is the best one as it is easier and quicker to make the hot chocolate.
I’m sure that if you enjoy having a good cup of hot chocolate, you’re gonna absolutely love this.
The one that I used for this recipe is the powder one, however, you can use whichever you prefer!
Other ingredients you’ll need:
This recipe doesn’t call for that many ingredients so don’t worry about it. You’ll simply need:
-Milk. Use any milk of your preference.
-A little bit of vanilla extract to add a hint of flavor.
-Whipped cream, optional.
-You can also use chocolate sprinkles or something else to garnish.
Variations you can try:
This recipe is very flexible and you can easily make some changes here and there. Some of the things that would work out perfectly fine are:
-You can try this frappé style instead of iced. If you want to do that, simply add a lot of ice in a blender and use the ‘ice crush’ or ‘pulse’ function. Then add in the prepared chocolate and enjoy!
-Adding some spices like cinnamon can add a nice subtle, but different, taste to the chocolate. Don’t be afraid to experiment around!
-I’ve also seen some people add some of this chocolate to their coffee. So if you like mocha, you might want to try this one as well.
-Try it in a milkshake! Add some ice cream and the prepared chocolate in the blender and have a delicious milkshake in just a few minutes.
Mexican Iced Chocolate
- 4 tbsp granulated Abuelita chocolate around 20-24 grams (0.7-0.85 oz.)
- 2 cups milk
- ½ tbsp vanilla extract
- whipped cream optional
- Heat the milk and once it is warm, add the chocolate and vanilla extract. Mix around until it dissolves. I find it easier to do this on the stove with a pot but you can also do it in the microwave. *
- Allow the hot chocolate to cool down.
- Add ice into two glasses and pour in the chocolate.
- Add whipped cream on top and something to sprinkle on top. I used some of the same chocolate but you can use sprinkles, M&Ms, cinnamon, etc.