Mexican Hot Chocolate Milkshake Recipes

Steps:

• For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
• For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
• Serve with a dusting of cocoa powder.

Steps:

• Combine milk, chocolate drink mix, sugar, maple syrup, and half-and-half in a large cup. Stir with a spoon until liquid is smooth. Add ice cream gradually, mixing after each addition until blended.

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Steps:

• Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
• Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

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 heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.

Steps:

• In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
• While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it's melted and incorporated.
• Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

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.