- Craig Claiborne born (1920)
Frozen Hot Chocolate
- 4 Ounces semisweet chocolate chips
- 3 Teaspoons sugar
- 2 Teaspoons hot chocolate mix
- 1 Cup milk
- 2 Cups ice
- whipped cream
I’m not a fan of chocolate — gasp! — but I actually like this thick, sweet dessert in a glass. If you think cocoa can only be enjoyed hot, think again.
Inspired by the famous version at Serendipity in New York City, this simple recipe isn’t hard to make, and looks mighty fancy when served in classy stemware with a dollop of whipped cream.
Enjoy it with a straw — or a spoon!
Melt the chocolate in a small saucepan over very low heat. Add the sugar and the hot chocolate mix to the pan, and stir until all is blended.
Remove the pan from the heat, and add the milk. Allow the mixture to cool.
In a blender, combine the ice and the chocolate mixture. Blend until it is the consistency of a frozen margarita. Pour into the desired glass and top with the whipped cream.