April 20th, 2012
Spicy Mexican Chocolate Coffee Shake

“Whoever feels that spring is already gone and summer is making its appearance too early in the year, good news: you’re not alone! But high temperatures also mean enjoying ice cream, frappes, smoothies and shakes! And inspired by a recipe I saw on this month, I prepared this simple but delicious shake-smoothie that is not only very easy to prepare, but healthy, flavorful and surprinsingly spicy. Enjoy!”

Yields 4 portions

Cooking time: 5 min

Preparation time: 10 min


  • cups of cold low fat milk, divided
  • tablet of mexican chocolate Abuelita®, chopped
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of cayenne pepper (or more to taste)
  • medium scoops of coffee ice-cream or sorbet (you can also use vanilla ice-cream)
  • cups of crushed or regular cubes of ice


  1. In a small saucepan, over medium-high heat, bring 1 cup of milk to a boil, remove from the heat and dissolve the chocolate tablet until there are no lumps. Reserve and let it cool.
  2. Blend together the rest of the milk, the chocolate milk, the cinnamon and the cayenne pepper, for about 15 seconds. Add the ice-cream or sorbet and pulse until it breaks up. Add the ice and blend until you have the consistency of a frappe.
  3. Serve immediately and enjoy!

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