Mexican Hot Chocolate

Mexican Hot Chocolate

This hot chocolate base can be made ahead and stored in freezer until ready to use.

15 min. prep time
5 servings
000 Ratings


Hot Chocolate Base

1 cup real semi-sweet chocolate chips
1 tablespoon ground cinnamon
1/2 to 1 teapoon ground red pepper
1/4 teaspoon salt


5 cups milk


Aerosol whipped heavy cream
Ground cinnamon, if desired


Combine all hot chocolate base ingredients in bowl. Microwave, stirring every 30 seconds, until mixture is smooth. Refrigerate 2 hours or until firm.

Drop about 1/4 cupfuls hot chocolate base onto squares of plastic food wrap. Using plastic wrap, shape mixture into 2-inch balls. Wrap securely in plastic food wrap; place into resealable plastic freezer bag. Store in freezer.

Combine 1 unwrapped hot chocolate ball and 1 cup milk into large mug. Microwave, stirring occasionally, 2-2 1/2 minutes or until smooth and hot. Top with whipped cream and ground cinnamon, if desired.

Nutrition Facts (1 serving without whipped cream topping)

Calories: 350

Fat: 21g

Cholesterol: 45mg

Sodium: 240mg

Carbohydrates: 36g

Dietary Fiber: 3g

Protein: 10g

Recipe #15630©2012Land O'Lakes, Inc.

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