Hot Chocolate Float

Hot cocoa topped with a scoop of mint chocolate chip ice cream that slowly melts into a creamy, minty swirl. Three ingredients and 10 minutes is all you need for this cozy-meets-indulgent drink.

The contrast is everything here. Steaming hot chocolate on the bottom, cold ice cream melting into it from the top, creating a warm-cool gradient that changes with every sip. The mint from the ice cream cuts the richness of the cocoa and adds a fresh, almost candy-cane brightness.

Microwave the water, stir in the cocoa mix, drop in the ice cream, and serve immediately. That’s it.

Kitchen Tips

• Use a mug that’s big enough to handle the ice cream scoop without overflowing when the cocoa goes in. It will foam up.
• Serve immediately while the ice cream is still holding its shape. The magic is in that hot-cold contrast.
• Use a small scoop of ice cream, not a giant one. Too much ice cream cools the cocoa down too fast.

Variations

• Swap mint chocolate chip for vanilla bean ice cream for a classic, simpler float.
• Use peppermint ice cream during the holidays for an extra-festive version.
• Make the cocoa with milk instead of water for a richer, creamier base.