Mexican Chocolate Shake with Chipotle and Almond

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

Makes about 3½ cups


  • ½ cup cold whole or lowfat milk
  • ¼ teaspoon almond extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon chipotle powder or cayenne pepper, or more to taste
  • 4 medium scoops vanilla bean or original vanilla ice cream (about 1 pint or 12 ounces), softened until just melty at the edges
  • 4 medium scoops chocolate sorbet (about 1 pint or 12 ounces), softened until just melty at the edges


Place the milk, almond extract, cinnamon, and chipotle in a blender and blend to mix thoroughly, about 15 seconds.  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.  Pour into a chilled glass or glasses, and serve at once.

Andre Baranowski Photo