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Mexican Hot Chocolate Shots with Spicy Foam

For a decadent treat, try a shot of this sweet chocolate drink given a kick with spicy cayenne pepper. So rich and creamy, this hot beverage can be served as dessert!

Mexican Hot Chocolate Shots with Spicy Foam
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POUR 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.

HEAT remaining evaporated milk, water, morsels, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.

REMOVE chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy. Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.

POUR hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

SERVING SUGGESTION: Serve as a rich dessert drink in 4-ounce demitasse cups.

* May substitute NESTLÉ TOLL HOUSE Milk Chocolate Morsels for the Semi-Sweet Morsels.