Mexican Chocolate Popcorn Shake Recipes

{HEALTHIER} GLAZED MEXICAN CHOCOLATE POPCORN

Steps:

• Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
• In a small pot, combine honey, coconut oil or butter, cocoa powder, Mexican Chocolate Spice Mix (or combination of spices as per Note**), and salt over low heat, and stir until melted and smooth.
• Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
• Spread popcorn into a single layer on prepared baking sheet.
• Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
• Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
• Allow to cool completely. Popcorn will continue to harden as it cools. Store in an airtight container, if it lasts that long.

SPICED CHOCOLATE POPCORN

Steps:

• To make 4 cups of homemade popcorn on the stove, add a high-heat oil (I prefer grapeseed or avocado oil, but you can use vegetable or canola) to a medium saucepan until the bottom is just barely covered (about 2-3 tablespoons). Add about 2 heaping tablespoons of popcorn kernels to the pan, or enough so that the kernels form a single even layer on the bottom of the pan. Cover pan, and turn heat to high. After a few minutes, the kernels will begin to pop. Keep the lid on, but give the pan a few good shakes as the kernels continue popping so that the bottom kernels do not burn. Once the popping slows to at least 2-4 seconds between popping, immediately remove from heat and pour the popcorn out into a serving bowl.
• Meanwhile, in a small bowl, whisk together the chili powder, cumin, salt and cayenne until combined.
• When the popcorn is ready, measure out about 4 cups. Then toss the popcorn with the melted butter and the chili mixture until it is evenly coated. Spread the popcorn out in a single layer on a piece of wax paper, or a foil-covered baking sheet. Use a fork or a pastry bag to drizzle the chocolate over the popcorn. Then let the it rest for 15 minutes for the popcorn to return to room temperature. (Or you can pop it in the refrigerator or freezer to speed up the process.)
• Transfer to a bowl and serve.

MEXICAN CHOCOLATE SHAKE

Steps:

• Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings before serving.