Iced Mexican Chocolate Recipe

Indulge in this refreshing Iced Mexican Chocolate recipe! A cool and creamy delight bursting with the warm spices of cinnamon and orange, perfectly balanced by the sweetness of honey. This recipe from the National Honey Board is surprisingly easy to make and perfect for a hot day or a special treat. Get ready to savor the rich, decadent flavors of Mexico in every sip!

Prep Time 5 mins
Cook Time 10 mins
Calories 274.9 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Iced Mexican Chocolate 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Iced Mexican Chocolate

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How to Make Iced Mexican Chocolate

  1. Melt 6 ounces of semi-sweet chocolate chips in a large microwave-safe liquid measuring cup on high for 2 minutes, or until completely melted. Stir halfway through to ensure even melting.
  2. Stir in 2 tablespoons of honey until fully combined.
  3. Microwave on high for an additional 30 seconds, then stir gently.
  4. Slowly whisk in 1 cup of cold milk until the mixture is smooth and creamy.
  5. Stir in 1 teaspoon of orange zest and 1/2 teaspoon of ground cinnamon.
  6. Pour the mixture over ice in serving glasses. Garnish with extra cinnamon and a small orange slice, if desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

93g

Fat

43g

Carbs

12g