Mexican Hot Chocolate Sauce

This sauce is fragrant with classic Mexican Hot Chocolate flavors and makes enough to swirl into homemade ice cream plus plenty leftover for drizzling on top.


  • 12 ounces dark chocolate chips or chopped chocolate
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon espresso powder
  • 1/2 teaspoon ground cinnamon
  • pinch kosher salt


  1. Place chocolate in a medium bowl.
  2. Combine cream, milk, extract, espresso powder, cinnamon, and salt in a medium saucepan. Place over medium heat and bring to a boil.
  3. Remove from heat and pour over chocolate. Let sit a couple of minutes then whisk until smooth. Leave at room temperature if using within a few hours or let cool, cover, and refrigerate. To make the sauce pourable again, reheat 15 seconds at a time in the microwave, stirring in-between until pourable.