Spicy and refreshing with a touch of smoke…
A refreshing glass of chilled Mexican chocolate milk is a terrific way to take the edge off the day. While you can use authentic Mexican chocolate (like Ibarra) to make a version of this delicious drink, this recipe leans instead into what you likely already have in your refrigerator and spice rack. Chocolate syrup and cinnamon imitate the flavor of what you’d find with authentic Mexican chocolate, and then we add some smoky spiciness through fiery chipotle powder.
If you prefer something hot instead, take a look at our Aztec hot chocolate recipe (also featuring chipotle powder) or our spicy hot chocolate recipe using cayenne powder.
Mexican Chocolate Milk
- 1 quart milk
- 1 cup ice cubes
- 1/3 cup chocolate syrup
- 1/2 can sweetened condensed milk 14 ounce can
- 1 teaspoon chipotle powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Cocoa powder for topping (optional)
- Additional chipotle powder for topping (optional)
- In a blender combine all ingredients and blend smooth.
- Pour into glasses and dust the tops with cocoa powder and/or additional chipotle powder.
For a spicier Mexican chocolate milk (without the smokiness), use cayenne pepper powder instead of chipotle powder. Cut the amount used in half to start (1/2 teaspoon) as cayenne (30,000 - 50,000 Scoville heat units) is at minimum three times hotter than chipotle powder (2,500 to 8,000 Scoville heat units). Adjust up from there. Adapted from EasyBaked.
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