A Page from my Book: Mexican Frozen Hot Chocolate


When I think of Frozen Hot Chocolate, I always think of the famous whimsical restaurant Serendipity 3 from New York City. They opened a small location at Caesar’s Palace, which was open for several years. We used to go there and order the frozen hot chocolate, which was like a big cup of hot chocolate in daiquiri form. It was served in a huge sundae glass with a tower of whip cream and chocolate shavings with two straws and a spoon. Though Serendipity isn’t in Vegas anymore, we can make an easy and fun version at home. I am a great lover of Mexican hot chocolate, so I decided to put a spin on it with a little spice.

Serves 4

4 oz. of bittersweet chocolate, cut into chunks

½ tablespoon of cocoa powder

2 tablespoons of sugar

½ cup of half and half

3 cups of whole milk

¼ cup of Cajeta

1 teaspoon of vanilla extract

4 cups of ice

In a microwave-safe bowl, melt the bittersweet chocolate in the microwave for 1 minute. If the chocolate is not completely melted, microwave it for another 15 seconds and stir while it finishes melting. Whisk in the cocoa powder, sugar, half and half, vanilla, and cajeta.

In a blender cup, add 2 cups of the ice and 1 ½ cups of the milk. Spoon in about half of the chocolate mixture and blend until it is thick and smooth. Pour into two glasses. Repeat the process for the second two glasses. Serve with whipped topping and a cinnamon stick.