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This recipe uses the following spices:

Mexican Hot Chocolate Ice Cream


8 oz. semisweet chocolate
½ cup sugar
1 cup whole milk
1 ½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon or 100% Organic Ground Cinnamon
½ tsp. The Spice Hunter Pure Madagascar Vanilla Extract
¼ tsp. The Spice Hunter Pure Almond Extract
2 cups heavy cream


Finely chop chocolate and mix with sugar or process chocolate and sugar together in a food processor until finely chopped; set aside. Bring milk to barely boiling in a small saucepan, remove from heat and mix in chocolate/sugar mixture and cinnamon, stirring until smooth. Cool mixture completely and then combine with cream and extracts. Chill. Freeze mixture in ice cream maker according to manufacturer’s directions.