Mexican Chocolate Milkshake Recipes

Steps:

• Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings before serving.

Steps:

• For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool.
• Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve.
• For the optional garnishes: Whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Dollop each shake with the whipped cream and dust with ground cinnamon to serve.

Steps:

• In a blender, place the ice cream, sorbet, milk, cinnamon, almond extract, and chipotle or cayenne.
• pulse several times to break up ice cream and sorbet.
• Puree the mixture until smooth, about 1 minute.
• Divide between 2 chilled glasses and garnish with a couple of Red Hots candies, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.