Yummy October 2106 - Sugar Rush

Mexican Hot Chocolate - 2016 Yummy.ph's 50 Favorite Desserts

We're doing cartwheels at the moment, because our Mexican Hot Chocolate Artisanal Carabao Ice Cream made it to Yummy.ph's annual list of 50 favorite desserts in it's October 2016 issue of Yummy magazine. Yummy is a modern food magazine that inspires readers to be creative with their home menus, given time and budget constraints. Every issue features recipes that are quick to do and easy to prepare, using ingredients readily available in supermarkets. Yummy also delivers product and supermarket news, expert advice, and other interesting features on dining and travel, food shopping, and chefs and food lovers. Yearly, Yummy magazine curates the best sweet things from the past year in their annual 50 Favorite Desserts showcase.

Yummy October 2016 - Sugar Rush

Chocolate was first cultivated by the Ancient Mayans, however the way they consumed it was not much like the sweet treats we know today. The Mayan's created a “chocolate elixir” beverage that was a sacred and powerful beverage served only to the royalty and the elite. They were also known to lightly sweeten their chocolate and mix it with herbs, spices and chili.

Mexican Hot Chocolate Pint - The Blissful Story Creamery

This one-thousand year old method for making hot chocolate has been our inspiration for our extremely dark, powerful and complex Mexican Hot Chocolate carabao ice cream. It's our own blend of dark chocolate spiked with Pepper and Chili and a delicious blend of aromatic vanilla, warm gentle cinnamon, hot cayenne pepper and fiery chile d’arbol.

Its schizophrenic ice cream....it’s very cold and creamy, but simultaneously spicy that will tickle the back of your throats. Perfect for those cold and rainy afternoons....or if you're just in the mood to test yourself if " you can stand the heat and not get out of the kitchen." 


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