Mexican Chocolate Popcorn Shake

READY IN: 3mins
Recipe by Alex Daniels

A fun, fast and sugar optional way to spice up popcorn

Top Review by J. Ko

I made this for PAC Fall 2007. I have to admit that, although I was intrigued by the idea, I was a little sceptical. After trying, I was pleasantly surprised! I made just a very small amount using 1 Tbsp cocoa, 1/4 tsp chili powder, and 1 1/2 tsp sugar. I found the flavours were nicely balanced, using these proportions. There was a nice chocolate flavour, which wasn't too sweet, and then just a little kick from the chili powder. If I were making this for just myself I would increase the amount of chili powder, but with kiddies who don't do spicy, I think the proportions were good. I made dry popcorn, using 1/6 c of popping corn, in my microwave popcorn bowl. I then added approximately 1 Tbsp melted butter and shook up the popcorn in a zipper bag. Then, in went half of the cocoa mixture and the whole thing was shaken up again. The suggestion for using chopsticks is a good one, but this was "finger lickin' good"! Thank you Alex for this pleasant departure from the ordinary!

Ingredients Nutrition


  1. Mix.
  2. Shake over popcorn whenever you make some! (Freshly air popped will cause the mix to stick, and will keep the fat content low, though it is a bit dry. Still a healthy option, oil-popped (microwaved) popcorn will stick better and be moister. Feel free to add butter as u wish).
  3. Eat! (I like to use chopsticks to keep my hands clean.).

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