This iced Mexican chocolate is made using Mexican hot chocolate disks and it’s a decadent treat to enjoy over ice cubes. Easy to make and needs just 4 ingredients.
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Iced Mexican Chocolate
Have you tried Mexican hot chocolate?
The authentic one made with the round chocolate discs. If not go on and check out my recipe for that. Plus there’s tons of info on the most popular brands. Particularly helpful for those wanting to make sure the chocolate is vegan.
Read the recipe and article here, The BEST Mexican Hot Chocolate.
This new recipe is like the hot version but made slightly different and of course iced instead of hot.
This iced version is so refreshing on a warm day and if you’re craving something sweet and chocolate flavor, then it’ll really hit the spot!
I make it as a special treat now and then to help us beat the hot and humid heat of the Yucatan Peninsula.
Ingredients for Iced Mexican Hot Chocolate
This incredibly Mexican drink recipe needs just 4 ingredients. All of which are easy to find at the grocery store or even Amazon.
- Mexican hot chocolate disks (Preferably an artisanal type)
- soy milk (or your milk of choice)
- ice cubes
- ground cinnamon powder
That’s it, a super easy and short ingredients list.
For the chocolate I used an artisanal one sold locally in Campeche. You can use what ever artisanal brand you can find near you. If you can find ones that are still soft, that’s even better.
Brands like Taza, Hernan, Kekua are good options. If you happen to be traveling in Mexico ask a local where to get the best artisanal chocolate freshly made.
If you can’t find anything else but Ibarra or Abuelita chocolate then use those.
For a dairy-free version I used unsweetened and unflavored soymilk. You could also make this with vanilla flavored soy milk or almond milk. Oat milk will give you a slightly creamier and thicker drink.
If you want to use dairy feel free to use whole fat milk or your favorite milk. But the whole fat will be thicker.
Other Flavors You Can Add
You could add pure vanilla extract if you’d like. You should add 1 teaspoon of pure vanilla extract.
Though we will top this iced chocolate with cinnamon you could also add some ground cinnamon to the blender if desired.
Instead of ground cinnamon you could top with some chocolate powder or cocoa powder.
Is Iced Mexican Hot Chocolate Vegan
My recipe is because the chocolate I used is made with unrefined vegan sugar. Make sure to read the label of the chocolate brand you use. Also I have tips about that on my chocolate caliente recipe and article.
Additionally I used soy milk instead of dairy milk.
How to Make Iced Mexican Chocolate
Just as the ingredients list is super short, so are too the instructions for making this Mexican hot chocolate over ice.
To begin with, in the microwave heat up your milk to a lukewarm temperature. You don’t need it to be hot, this way you won’t need the drink to cool down before serving. You just want it to be warm to the touch. This will help blend and slightly melt the chocolate disc.
Break up the chocolate disk into smaller pieces — as much as you can, specially if you have a week blender. Place the pieces into the blender. Add just a little bit of milk to get the blender going and help break down the chocolate into a fine powder.
If you have a strong powerful blender then you can process the chocolate bits until they are a fine powder, if now use the milk to help you break it down.
Once the chocolate is completely broken down, pour in the remaining milk and blend until blended and the chocolate and milk have completely incorporated.
I don’t personally add more sugar, I feel that it doesn’t need it. But feel free to add some if you’d like. If you do, then add muscovado or brown sugar for better flavor.
If you’d like you can also add the teaspoon of pure vanilla extract to the blender, this will give the drink more flavor.
Serve right away. Store any leftovers in the refrigerator.
Frozen Mexican Hot Chocolate
For a different variation you could add plenty of ice cubes to the blender and make a frappe Mexican hot chocolate, or a frozen hot chocolate.
If you do this then you can top with some vegan coconut whipped cream or regular whipped cream for the dairy version.
Sprinkle with ground cinnamon or some chocolate powder.
Spiked Adult Version
For a spiked adult version you could add a shot of Kahlua to either the iced or frozen version.
If you want to give a caffeine boost to your iced Mexican chocolate then you can serve with a shot of espresso. It tastes delicious and I do this to my morning coffee when I have leftover Mexican hot chocolate in the fridge.
Iced Mexican Chocolate | Chocolate Frio
This iced Mexican chocolate is made using Mexican hot chocolate disks and it’s a decadent treat to enjoy over ice cubes. Easy to make and needs just 4 ingredients.
5 from 4 votes
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Prep Time 8 minutes mins
Cook Time 0 minutes mins
0 minutes mins
Total Time 8 minutes mins
Course Drinks
Cuisine Mexican, vegan mexican
Servings 4 servings
Calories 1 kcal
Ingredients
- 4.20 oz Mexican chocolate disc use artisanal if possible (120 grams)
- 4 cups unsweetened soymilk or oat milk or almond milk or regular milk
- ice cubes
- 1 teaspoon ground cinnamon
Instructions
Heat the soy milk in the microwave until lukewarm. Break up the chocolate and place it in the blender. Process until it breaks down completely or you can also add little of the milk to help the blender get going. Pour in the remaining milk and blend until completely well combined.
Add plenty of ice cubes to four glasses then pour the mixture into each glass. Sprinkle with about 1/4 teaspoon of ground cinnamon in each glass or as desired. Serve and enjoy!
Video
Nutrition
Serving: 4servingsCalories: 1kcalCarbohydrates: 0.4gProtein: 0.02gFat: 0.01gSaturated Fat: 0.003gSodium: 0.1mgPotassium: 2mgFiber: 0.3gSugar: 0.01gVitamin A: 1IUVitamin C: 0.02mgCalcium: 5mgIron: 0.04mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
More Mexican Chocolate Recipes
Below are just a few more ways that you can enjoy chocolate in recipes. Enjoy!
- The BEST Mexican Hot Chocolate
- Pastel de Chocolate Mexicano or Mexican Chocolate Cake
- The BEST Champurrado Recipe
- Chocolate Pavlova Topped with Strawberries and Whipped Cream
Nancy Lopez
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
