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Iced Mexican Chocolate Recipe with Cinnamon and a Hint of Spice

Iced Mexican Chocolate

A creamy chilled chocolate drink flavored with cinnamon, vanilla, and optional cayenne pepper. This recipe makes a refreshing afternoon treat or an easy dessert beverage.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chocolate Base
  • 1/2 cup Unsweetened cocoa powder
  • 1/3 cup Granulated sugar
  • 1 1/2 teaspoons Ground cinnamon
  • 1/4 teaspoon Fine sea salt
  • 1/8 teaspoon Cayenne pepper
  • 2 cups Whole milk
  • 2 teaspoons Pure vanilla extract
To Finish
  • 2 cups Cold whole milk or evaporated milk
  • 4 cups Ice cubes
  • 1 cup Whipped cream
  • 1 pinch Ground cinnamon or cocoa powder

Method
 

Step-by-Step
  1. Add the cocoa powder, sugar, cinnamon, salt, and cayenne pepper to a medium saucepan. Whisk the dry ingredients together so the spices are evenly distributed.
  2. Pour in the whole milk a little at a time while whisking. Continue whisking until the cocoa forms a smooth, lump-free mixture.
  3. Place the saucepan over medium-low heat. Cook for 4 to 5 minutes, whisking often, until the mixture is hot and glossy but not boiling.
  4. Remove the pan from the heat and stir in the vanilla extract. Pour the chocolate base into a heatproof pitcher and cool for 10 minutes.
  5. Cover and refrigerate the chocolate base for at least 1 hour, or until thoroughly chilled. Whisk it again before serving because cocoa may settle as it rests.
  6. Fill four tall glasses with ice. Divide the chilled chocolate base among the glasses, then top each one with cold milk and stir until blended.
  7. Add whipped cream if using and finish with a small pinch of cinnamon or cocoa powder. Serve immediately with a straw or long spoon.

Notes

For a richer drink, replace 1 cup of the cold milk with evaporated milk. Store the chocolate base in a sealed container in the refrigerator for up to 3 days, and whisk well before serving.