Part 1

1. Make your Mexican hot chocolate but add 3 times more chocolate than normal.
2. Place the chocolate in blender.
3. Heat milk until it begins to simmer then pour over chocolate in blender. Let sit 30 seconds to melt chocolate.
4. Blend until chocolate is well blended. About 30 seconds.
5. Place the drink in a freezer safe container and freeze for 6 hours or several days.

Part 2

1. Remove container from freezer, let it sit at room temperature for 1-3 minutes so it softens but does not melt. Using a fork, help break it into smaller pieces and place in blender. If you are using shot of espresso, pour it here. It is best if you pour a cold espresso shot instead of hot.
2. Blend until creamy. You might need to stop the blender a few times to move the frozen mix around, about 2-6 times. This is ok. Don’t add any more liquid here. 
3. Pour into glass. If you are using caramel sauce, pour some caramel sauce in the glass first and also on top. 

Variations

1. Melt chocolate and decorate glass.
2. Top with whipped cream and chocolate shavings.
3. Top with cajeta/dulce de leche/caramel.
4. Add a shot of cold espresso.
5. Blend with a scoop of vanilla ice cream.