Frozen Hot Chocolate
Submitted by happyzhangbo
Frozen hot chocolate blends frozen chocolate-milk cubes into a thick, slushy chill, the iconic NYC dessert made light with low-fat milk and cocoa. Top it with marshmallows or shaved chocolate.
YIELD
8 servingsPREP
5 minCOOK
6 1/6 hrsREADY
6⅓ hrsThis is the at-home answer to that famous frozen hot chocolate served at Serendipity in New York, only lighter. Instead of heavy cream and a mountain of chocolate, it leans on a simple cocoa-and-low-fat-milk base, frozen into cubes and blitzed into a thick, frosty slush.
The trick to a silky base starts at the stove. Whisk the sugar and Dutch-process cocoa with just a splash of milk first to make a smooth paste, then stream in the rest. That paste step is what keeps the cocoa from clumping into stubborn dry lumps. A gentle heat dissolves the sugar completely so there’s no grit.
Once the base freezes solid in ice cube trays, a quick spin in the food processor with a touch of milk turns it pale and slushy. Spoon it into glasses, pour a little cold milk over the top, and crown it with marshmallows or a flurry of shaved chocolate.
Kitchen Tips
- Make the cocoa paste first; dumping all the milk in at once is what leaves you with lumps.
- Freeze the cubes at least 6 hours, or overnight, so they’re solid enough to blend into a slush rather than a soup.
- Run hot water over the bottom of the trays to pop the cubes out cleanly.
Variations
- Stir a little instant espresso into the base for a mocha version.
- Add a drop of peppermint extract for a cool holiday twist.
- Use whole milk or a splash of cream for a richer, more indulgent blend.
Ingredients
Directions
In a small saucepan, whisk together sugar and cocoa powder.
Set aside 2 tablespoons of the 2 ¾ cups milk.
Whisk in enough of the remaining 2 ¾ cups milk to make a paste.
Whisk in the remainder of the 2 ¾ cups milk.
Heat and stir over low heat until sugar is dissolved.
Pour chocolate mixture into clean ice cube trays. Cover and freeze for 6 hours to overnight.
Run hot water on bottom of ice cube trays to help release chocolate cubes.
Place chocolate cubes in a large food processor.
Add the reserved 2 tablespoons milk.
Cover and process until mixture is smooth and lightened in color.
To serve, spoon ½ cup of the chocolate mixture into each of eight 6-ounce glasses.
Using the 1 cup milk, spoon 2 tablespoons to ¼ cup of the milk on top of chocolate mixture in each glass; stir slightly.
If desired, garnish with marshmallows or shaved chocolate.
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