Frozen Mexican Hot Chocolate
Ingredients
- 1 (48-oz) carton chocolate ice cream
- 1 packet hot cocoa mix
- 1 tsp ground cinnamon, divided
- ¼ tsp cayenne pepper
- 1½ cups whole milk
- 1 (6.5-oz) can whipped topping
Instructions
- Scoop 6 large scoops of ice cream into a blender. Add cocoa mix, ½ tsp cinnamon, cayenne pepper, and milk; blend until smooth.
- Divide mixture between 2 glasses. Top with whipped topping, and sprinkle with remaining cinnamon. Serve immediately. Makes 2 servings.
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