Frozen Hot Chocolate

Happy Valentine’s Day loves! When I think of Valentine’s Day, I think of chocolate (that and it also being my best friends birthday)! I thought what better way to celebrate Valentine’s Day than with a delicious and quick recipe for Frozen Hot Chocolate. No better way into my heart!

This recipe is a variation on the famous Frozen Hot Chocolate from the Serendipity 3 restaurant in New York. One of my bucket list places to travel is not only New York, but also this restaurant. The place is always packed but well worth the wait to get in, or so I’ve heard.

The cast:

img_8185I used Almondmilk Vanilla in place of regular milk. Whole milk would make it taste oh so much more richer and decadent, but with my stomach issues I use almondmilk or lactaid brands of milk.

You can also use your preference on how dark of chocolate you want. I’m not a big fan of dark chocolate, so I went with the Lindt smooth dark chocolate 70% cocoa. I think it worked perfectly!

Frozen Hot Chocolate

  • 4 oz bittersweet chocolate
  • 1 1/2 tbsp unsweetened cocoa powder
  • 1 1/2 tbsp sugar
  • 1/2 cup half-and-half
  • 1 1/2 cups milk
  • 4 tbsp Kahlua coffee liqueur or brewed espresso
  • 1 tsp pure vanilla extract
  • 4 cups ice

Break the bittersweet chocolate into pieces and place it in a double boiler over simmering water. If you don’t have a double boiler, you can use a medium bowl set over a pot of simmering of water. Stir occasionally, until the chocolate has just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.

Place the milk, coffee liqueur, vanilla, and chocolate mixture in a blender. Add the ice and blend for several minutes, until the mixture is thick. Pour into ice cream soda glasses and top with a very generous dollop of whipped cream. Serve ice cold with straws and long-handled spoons.

The cast:

img_8183

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 1/2 tbsp sugar
  • 1 tsp pure vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the cream forms very soft peaks. Note: don’t overbeat or the cream will be too firm.

img_8184

Beautiful perfect soft peaks! Taste testing is a requirement after making homemade whipped cream. If this is wrong, well I don’t want to be right. FYI– a dollop of this whipped cream in your coffee adds the perfect bit of sweetener (and sugar induced start to the day)!

Hope this recipe brings a little extra sweetness into your day!

Love,

Lil Redhaired Girl

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