Mexican Chocolate Shake with Chipotle and Almond

by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups

In this classic Mexican combination of chocolate, almond, cinnamon, and chile I use powdered chipotles, which are dried, smoked jalapeños. The chipotle powder imparts a subtle, smoky note that complements the chocolate, as well as a bit of heat to the finish.

Chipotle powder is widely available, usually in the spice or Latin foods sections of the supermarket. You can use cayenne instead—it will give you the heat without the smoke.—Adam Ried

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convert Ingredients
1/2 cup cold whole or lowfat milk (about 4 ounces)
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/8 teaspoon chipotle powder or cayenne pepper, or more to taste
4 medium scoops vanilla bean or original vanilla ice cream (about 1 pint/12 ounces), softened until just melty at the edges
4 medium scoops chocolate sorbet (about 1 pint/ 12 ounces), softened until just melty at the edges

Method
1. Place the milk, almond extract, cinnamon, and chipotle in a blender and blend to mix thoroughly, about 15 seconds.

2. Add the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.

3. Pour into a chilled glass or glasses, and serve at once.

Recipe © 2009 Adam Ried. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.