Frozen Hot Chocolate
Happy Monday! I’m really happy to introduce Natalie of Good Girl Style, who will be joining us to share incredible desserts with Big Girls, Small Kitchen readers. I should mention that these desserts will all be gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, fruit, cream, and, most importantly for today’s dessert, chocolate.
Have you ever been to Serendipity? I used to go as a kid, and though I most looked forward to the foot-long hot dogs, I think everyone else was really there for the famous frozen hot chocolate, a decadent slushie-like drink that can now be yours at home. Thanks, Natalie!
Frozen hot chocolate may seem like an oxymoron, but the frozen chocolate-y treat is both refreshing and somehow warming after a savory winter meal. Cozy up by the fireplace, wrap a blanket tight, and enjoy this unique and fun dessert-slash-drink.
Best of all, frozen hot chocolate comes together quickly and easily, and the base can be made ahead so you’re ready at a moment’s notice to blend together a frozen treat. You can definitely use chocolate chips in the recipe, just make sure you stir the base mixture constantly, as the chips will take longer to melt and you don’t want to scorch the milk in the meantime.
You can also add mint flavoring or a mint teabag to the hot chocolate base for a subtle peppermint flavor. If you’ll be serving these at a special occasion, I think Hammond’s peppermint sticks would be an amazing addition, and they are especially pretty mimicking the effect of a “straw” in the frozen hot chocolate. At a holiday party, try serving these up in tiny shot glasses for a one-sip dessert.
- 3 ounces milk chocolate, roughly chopped
- 2 teaspoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- 1½ cups milk, divided
- Dash salt
- 3 cups ice
- Whipped cream, peppermint sticks, hot fudge, chocolate squares or shavings, or mashmallow syrup for garnish, if you're in the mood
- In a small saucepan over low heat, combine the chocolate, cocoa powder, powdered sugar, salt, and ½ cup of the milk, stirring as the chocolate melts so that the whole thing becomes a smooth chocolate base.
- Cool this completely to room temperature, or go ahead and put it in an airtight container in the refrigerator to use later.
- When ready to drink, put the chocolate base in a blender, and add the remaining 1 cup of milk and the ice. Blend until thoroughly combined and slushy. Spoon the frozen hot chocolate into cups, mugs, or bowls, and garnish as desired.