Mexican Hot Fudge Sundaes

Cooking Recipes Catalogue

Mexican chocolate is often flavored with a touch of cinnamon, and coffee is a natural adjunct as well.

INGREDIENTS (for 6 servings):


  • In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the evaporated milk and bring just to a boil. Remove from heat and stir in the vanilla. (The sauce can be covered and refrigerated for up to one week. Reheat gently before serving.)
  • Let the sauce cool slightly before ladling over the ice cream. Sprinkle the peanuts over tops.

  • Tip:

    We recommend using salted Spanish peanuts for a classic Mexican sundae, though this glossy dark chocolate sauce also teams beautifully with any other nut combination.