There’s a chill in the air. You know what that means for evening athletic events? Hot chocolate.
This recipe for frozen hot chocolate, from Chocolate-Covered Katie, is great for folks like me, who love the richness of hot chocolate, but aren’t a fan of the traditional, piping hot drink.
Unless it’s really, really cold. We’re talking c-c-c-c-c-c-c-c-c-cold!
If I’m going to drink chocolate, I want it to be more like an ice cream treat. Behold the perfect compromise.
(Frozen hot chocolate)
Makes 1 reeeaally big serving
- 1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
- 2 T cocoa powder
- scant dash of salt (do not omit)
- 1/2 t stevia or 1 T agave or maple syrup
- Optional: for an even richer flavor, try adding a little melted chocolate
-Whisk all ingredients together on the stove. Alternatively, you can microwave the mix for 30 seconds; stir, then microwave another 30 seconds.
-Let cool completely.
-Pour into an ice-cube tray. If you don’t have one, pour into as many small containers as you can find. Freeze.
-Once frozen, pop the mixture into a blender and place on the frappe option, if you have one. Important: Do not add ice, lest you dilute the flavor (a lot!).
- Chocolate Fro-Yo (collegiateculinaire.wordpress.com)
- Frosty Banana-Cream Pie Cup (collegiateculinaire.wordpress.com)
- Cauliflower (What?!!?) Cake (collegiateculinaire.wordpress.com)