Hola from Mexico! Ok, so I may have written this post before setting off for fabulous Tulum, but what better time to share my recipe for Mexican Chocolate Paletas then while south of the border? Recently I developed a whole bunch of tasty frozen and blended recipes for Almond Breeze using their almond milk and this recipe was one of my favorites!
Paletas are traditionally flat in shape and made using fresh fruit. I took a few liberties with this version freezing them in little round cups and making mine chocolate. I don’t think anyone’s complaining. The mix of dark chocolate, spicy chili, cinnamon, and raw sugar is always a winner hot or cold and when frozen into Paleta form, it’s a real summer treat!
photos by Leah Bergman
Disclosure: This post was sponsored by Blue Diamond Almond Breeze. For more of the recipes I created for Almond Breeze, visit their Facebook Page. Thank you for supporting the sponsors who allow me to continue creating new content for Freutcake!
- 3 cups Almond Breeze Chocolate Almond Milk
- 1/3 cup unsweetened cocoa powder
- ½ tsp ground cinnamon
- 1/8 tsp cayenne
- Turbinado sugar for garnish, optional
- In a small pot combine all ingredients, heat and whisk until combined.
- Cool and pour into ice pop molds or small cups. Insert wooden sticks and freeze.
- Garnish with turbinado sugar if desired.