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.