Hey there! It’s Marla coming at you with another No-Bake Muffin Recipe~ Frozen Mexican Hot Chocolate Muffins.
Raise you hand if you love Hot Chocolate? I do! Raise your hand if you love Mexican Hot Chocolate? I do! Raise your hand if Hot Chocolate is the LAST thing on your mind right now!! (I’m done complaining, lol!) But what if it were frozen??
My Frozen Mexican Hot Chocolate Muffins are a perfect treat on a hot day. Made in a mini muffin tin, they are tiny bites of spicy, creamy, chocolatey yumminess. I love that they are small, because if you’re like me, you have less of an appetite on warm days. But a girl’s still gotta have a post meal treat!
I have to admit, I didn’t always love Mexican Hot Chocolate. During the holidays, Julian’s Abuela has the Mexican Hot Chocolate flowing. At first, the flavor was a shock to system. Spicy Hot Chocolate, huh? But, I learned to love it. Now, I always have a box in my pantry. It’s easy to make Vegan Hot Chocolate~ just use any dairy-free milk. But don’t try and make it with water like I did-yuck!
For this recipe, I used two simple ingredients: Ibarra Mexican Hot Chocolate and Organic Coconut Milk. And the recipe couldn’t be easier. Blend, pour and freeze. The reason I used Ibarra Brand is the fact that the “other” major brand is made with nut oil. As I’ve mentioned before, Julian has a major nut allergy. But use what you can find:)
Frozen Mexican Hot Chocolate Muffins
“Everything you want is coming. Relax and let the universe pick the timing and the way. You just need to trust that what you want is coming, and watch how fast it comes.” – Abraham Hicks