Dole Food Company, the mastermind behind last Pumpkin Spice-Sweet Potato Dole Whip, is spicing up the fall AGAIN with the Frozen Mexican Hot Chocolate Dole Whip.
This all-new vegan seasonal sensation blends DOLE Bananas and Avocados with dark chocolate, cocoa powder, cinnamon and a hint of cayenne pepper to create a unique cultural fusion that’s perfect for autumn and Sept. 16’s Mexican Independence Day.
See the below recipe guide and high-res art on this new creamy goodness.
Frozen Mexican Hot Chocolate Dole Whip
Yield: Makes 4 servings at 279 calories each; 15-minute total prep and cook time.
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.