When I think of Christmas, there are a few foods that really come to mind. Walnuts, cinnamon candies, eggnog, gingerbread, and I imagine a lot of people would say peppermint, but I hate mint, so I refuse to say that…anymore than I already have. However, there is one thing that brings up more Christmas memories for me than any other flavor.
Hot chocolate is the king, or perhaps Santa, of Christmas beverages. Hot chocolate will always evoke memories of bundling up, going Christmas caroling, singing very off key to kindly people who probably would rather have been wrapping gifts and putting together bicycles, and then going back to church in a large group and guzzling hot chocolate. These things were all done while congratulating ourselves, in the way that only pre-teens can, for doing some great service to our fellow man, you know by singing poorly.
So enough of my memories, let’s go back and take a look at some of the history of hot chocolate. Chocolate itself was first consumed a few thousand years ago by the Maya, or perhaps even the pre-Mayan peoples. However, we are not going to be drinking our chocolate that way, because it was a cold drink with chilis and no sugar, and while I like dark chocolate, that classical Mayan chocolate life is not the chocolate life for me. The drink persisted in it’s bitter, cold form for a very long time, becoming hot somewhere just before the Spanish arrived in the new world, and didn’t become sweetened until it went over to Europe. Europe sure loves to take american foods and change them around, don’t they? (See Grandmom’s Potato Salad Recipe) It soon made it’s way back to it’s homeland of Mexico, where they decided that sweet was probably a good addition, but it really still needed some spice back.
So, in honor of the history of hot chocolate, for this Christmas in July, we are going to be dipping into some Mexican Hot Chocolate. If you’ve never had Mexican Hot Chocolate, you are in for a treat. It’s sweet, but not too sweet, foamy, and spiced with cinnamon. It’s magical, and you’ll forget mini-marshmallows and powdered Cocoa packets pretty shortly after you drink it for the first time.
This just leaves us with one problem. Hot Chocolate is good for warming you up when it’s cold out, but this is Christmas in July. I don’t need to be warmed, I need to be chilled. So, we’re going to flip some things around, and make some Mexican Hot Chocolate Ice Cream. And don’t worry, no special equipment needed, aside from a mixer, or a whisk and Popeye arms.
NO CHURN MEXICAN HOT CHOCOLATE ICE CREAM
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- Place heavy cream and hot chocolate tabs in medium saucepan and heat over medium heat, whisking until chocolate is fully melted and the cream just starts to froth.
- Remove from heat, put in airtight container and put in the refrigerator until completely chilled. (I made my hot chocolate at night, and chilled overnight.)
- Whip cream/chocolate mixture with hand mixer or in stand mixer on medium, until stiff peaks form, (like whipped cream) about two to three minutes. Try to resist just chomping down on this Mexican Chocolate Whipped cream or you’ll never make it to the ice cream part of the recipe. It will be difficult, but I believe you can do it!
- In a separate bowl, stir together sweetened condensed milk and one-third of chocolate cream. Then take this mixture and fold into the rest of the cream, being sure not to over mix. Less than ten folds should be necessary.
- Transfer into a freezer safe casserole dish, cover with plastic wrap pushed down against the top of the ice cream mix, and then place flat in freezer. Freeze until solid and scoopable, seven to eight hours.
- Serve with some Mexican cookies on this side, and enjoy!