Mexican Hot chocolate served with cookies

Free Range Fudge

Mexican Hot Chocolate

Maybe you crave something warm while it is snowing outside or perhaps you enjoy reading a book snuggled up with some warm hot chocolate. I know that for me nothing warms my soul during cold days more than hot chocolate. Whatever the reason you crave a hot chocolate you may want to spice things up a little bit and try our rendition of Mexican hot chocolate. Mexican hot chocolate usually has a hint of cinnamon to it. With Free Range Fudge you can take it to the next level by your choice of hot fudge.


1 C Milk
1 C Almond Milk (or another cup of Milk)
1 T Cocoa Powder
1 T of Sugar (more to taste)
1 T  Free Range Fudge (of your choice of course – make it heaping)


  1. Combine the first three ingredients in a small pot and heat on low. Whisk often. 
  2. Cook it on low for 20 minutes, whisking occasionally until the chocolate chips completely dissolve. Be careful not to let it come to a boil.
  3. While the hot chocolate is simmering, place the Pecante cluster in a ziplock bag and crush it with a rolling pin. Set it aside.
  4. As the chocolate chips begin to dissolve, stir in a spoonful (or two) of Free Range Hot Fudge. Continue to stir.  
  5. Serve with whipped cream, marshmallows, and the crushed Pecante cluster.
  6. For another delicious topping, microwave another spoonful of Free Range Hot Fudge at 15 second intervals, and pour over your hot chocolate.
  7. Enjoy!

What certain Free Range Fudge does to your Mexican hot chocolate:

Classic – Rich dutched chocolate with a moderate spice to it
Milk – A sweet chocolate without much kick 
Peppermint – Fire and Ice flavored hot chocolate
Extra Spicy – sweet and extra spicy, not for the faint of heart!