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Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder Recipe

Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on January 18, 2012

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    Very tasty recipe. However, as others have noted, 3/4 c. sugar is too sweet. I followed another poster's suggestion and reduced sugar to 1/4 c. and the sweetness was just right.

    Either Michael has a sweet tooth beyond comprehension or the 3/4 c. sugar was an error. Once sugar is accounted for, it's a great recipe, worthy of 5 stars.

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  • on July 30, 2009

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    This is a great recipe for mexican cocoa but i'd like to suggest adding 1/2 -1 stick of margarine and substuituting the chocolate with about 3/4 cups of baking cocoa.I don't use water either,just milk. I have been making it this way for years for my children and they love it! The butter thickens the hot cocoa and the baking cocoa gives it a great cocoa taste. Once you try it you will have a great traditional hot cocoa recipe to pass down and to entertain.

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  • on April 26, 2009

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    This Hot Chocolate recipe was soo very easy to make. I usually get a hardcore sweet tooth at night, and this more than took care of my cravin! In fact, I may even cut the sugar down a bit next time because it was a bit too sweet, I can't believe it myself! The chili powder on top gave great depth to the cinnamon that's added to it. I will make this again and again!

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  • on May 28, 2007

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    Can tackle the most fierce chocolate craving!

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  • on May 11, 2006

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    I made this for a cinco de mayo office party- what a hit!! Everyone loved it.

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  • on March 12, 2006

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    Wow, this was wonderful. I have never had anything like this before. And I go to Mexico all the time! Thanks a bunch.

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  • on January 24, 2006

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    this was a fabulous hot chocolate recipe. easy to make and drink. could replace a dessert entirely. a little bit goes a long way!

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  • on October 09, 2005

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    I loved this.
    Try this, and you will see why Mexican or spanish hot chocolate is the thing to have.
    My abuela made me this very recipe when I was a little girl.
    Thanks, Michael. Now, I can finally make it myself.

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  • on January 27, 2005

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    The Mexican hot chocolate is simply awesome!! I have made it twice and I love it. IT is great to make when guests come over on a cold day. I will definilty make it again, BUT I strongly recommend that you cut the sugar down to 1/4 cup. I made it the way the recipe says the first time and about half way through drinking my hot chocolate all I could taste was sugar. I cut it down to 1/4 cup last time and it was perfect! I used to live in Mexico and this is the best hot chocolate I have ever had!

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