Frozen Mexican Hot Chocolate Dole Whip brings the sweet heat

While the iconic Dole Whip is always a magical treat, a twist for the cooler weather brings the sweet heat. Ready to blend up a Frozen Mexican Hot Chocolate Dole Whip?

Over the years, the Dole has blended many variations on the classic Dole Whip. From adding additional fruit flavors to making the flavor a little richer, the slight modifications only enhance that deeply rooted connection to the favorite dessert.

With the Frozen Mexican Hot Chocolate, the combination of the chocolate, pineapple and cayenne pepper offers a journey of flavors. At first the sweetness hits and slowly the warm spice takes over. That slight burn invites sip after sip.

In some ways, this dessert is a reminder that tropical fruit, chocolate and spice are quite enjoyable as a triple threat combination. That combination helps to control the balance so that nothing is too overwhelming.

As the recipe is written, the spice is approachable, but the heat can be modified according to preference. It might not be advisable to double the cayenne pepper, but a little extra sprinkle on top might be that extra to ignite the palate.

Lastly, for people who want a nod to balanced eating, this dessert is bursting with fruit. In a way, it is a type of compromise when there is a desire for an over-the-top sweet ending yet not stray too far overboard. Dessert does not have to be off the table. It is just finding one that fits into a person’s food preferences.

Here’s how to make the Frozen Mexican Hot Chocolate Dole 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:

• 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.
• 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.
• Divide banana mixture into prepared glasses; sprinkle with chocolate shavings.