Frozen Mexican Hot Chocolate Whip
Ingredients
- 1 tablespoon turbinado cane sugar
- ½ teaspoon ground cayenne pepper
- 4 ripe DOLE® Bananas, peeled, cut crosswise into thirds and frozen
- 2 DOLE® Avocados, peeled, pitted, quartered and frozen
- 2 cups unsweetened cashew milk, chilled
- ¼ cup unsweetened Dutch-process cocoa powder
- 1 tablespoon plus 1 teaspoon powdered sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons shaved vegan dark chocolate
Directions
1. Stir cane sugar and ¼ teaspoon cayenne on a small plate. Dampen rims of 4 (8-ounce) glasses with water; dip rims of glasses into sugar mixture to coat.
2. Purée bananas, avocados, milk, cocoa powder, powdered sugar, cinnamon, vanilla extract and remaining ¼ teaspoon cayenne in a blender on high until smooth. Makes about 5 cups.
3. Divide banana mixture into prepared glasses; sprinkle with chocolate shavings.
Tips & tricks
Chef Tips
Pipe the banana mixture into glasses using a piping bag fitted with a star tip for the classic DOLE® Whip look.
Use a vegetable peeler or paring knife to finely shave the chocolate bar over each glass to avoid melting chocolate with warm hands.