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Mexican Hot Chocolate

Mexican Hot Chocolate

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

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15 min
Prep Time
02 hrs 15 min
Total Time


Hot Chocolate Base

1 cup semi-sweet chocolate chips

1/2 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon ground cinnamon

1/2 to 1 teaspoon ground red pepper

1/4 teaspoon salt


5 cups milk


Aerosol whipped cream, as desired

Ground cinnamon, if desired

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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 (1 serving without whipped cream topping)

350 Calories
21 Fat (g)
45 Cholesterol (mg)
240 Sodium (mg)
36 Carbohydrates (g)
3 Dietary Fiber
10 Protein (g)
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