Frozen Mexican Hot Chocolate

We like to keep things spicy, so we’ve added our hot honey and whipped honey with chocolate to make hot chocolate. Instead, this is a hot-weather version, where we blend it up with some ice for a frosty, cinnamon-spiced drink.

Frozen Mexican Hot Chocolate
(chocolate milk, cinnamon + honey)
Serves 2

What you need:
1½ cups whole milk
3 tablespoons Savannah Bee Company Whipped Honey with Chocolate
1 tablespoon Savannah Bee Company Hot Honey
1 tablespoon unsweetened cocoa
1 teaspoon ground cinnamon, plus more for garnish
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 to 3 cups ice cubes
Sweetened whipped cream (optional)
Edible flowers (optional)

What to do:

1. Wash Up!

2. Make the hot chocolate: Whisk together ¾ cup of the milk, the whipped honey, and hot honey in a small saucepan over low heat just until the honey dissolves. (The milk should not be very hot.) Add the cocoa, cinnamon, and salt and whisk until well blended.

3. Finish the drink: Combine the remaining ¾ cup milk, the chocolate milk, the vanilla, and 2 cups of ice in a blender. Process until the mixture is frothy and smooth. Add more ice for a thicker drink.

To Serve: Pour into chilled glasses. Top with whipped cream, more cinnamon, and edible flowers, if desired. Serve immediately.

Pro Tip: Keep a few different types of drinking glasses in your freezer for when the mood strikes.

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