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    Home » Recipes » Dessert » Chocolate » Frozen Hot Chocolate

    Published: Aug 2, 2016 · Modified: Jan 13, 2020 by Kristen Massad · This post may contain affiliate links · 2 Comments

    Frozen Hot Chocolate

    Jump to Recipe·Print Recipe

    hc 3While we are soaring through the hottest part of summer, there is only one way to stay cool; frozen treats after a long day of outdoor play and back yard barbecues. Frozen hot chocolate has become a family favorite and it’s rich chocolate, not overly sweet and frothy flavor brings us back to the comfort of the hot chocolate we love during the winter months. Blend the frozen hot chocolate to be extra smooth before pouring into a large mug and top with fresh whipped cream, toasted marshmallows and crumbled graham crackers. hc

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    Frozen Hot Chocolate

    Print Recipe
    • Author: Kristen Massad

    Ingredients

    Scale
    • 6 ounce Semi Sweet Chocolate Chips
    • 2 Tbsp Cocoa Powder
    • 4 Tbsp Powdered Sugar
    • 3 Cups Whole Milk
    • 5 Cups Ice

    Optional Toppings

    • Whipped Cream
    • Toasted Marshmallows
    • Graham Cracker Crumbs

    Instructions

    1. Melt chocolate in a bowl over a double boiler, stirring constantly
    2. Once chocolate is completely melted, add in cocoa powder and powdered sugar, whisk until completely combined
    3. Add in 1 ½ cups of milk to chocolate mixture and whisk until smooth
    4. Remove the chocolate mixture from the heat and allow it to cool completely
    5. Add Ice, the remaining 1 ½ cups of milk and chocolate mixture into a blender and blend to remove all chunks of ice and it becomes very frothy
Pour frozen hot chocolate into a glass or mug and top with fresh whipped cream, toasted marshmallows and graham cracker crumbs
    6. Serve immediately!

    Did you make this recipe?

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    hc 2Ink Foods Signature

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    Comments

    1. Frank Speyerer says

      August 25, 2016 at 4:54 pm

      In the recipe for “King Arthur’s Classic White Sandwich Bread” the product “King Arthur’s Baker's Special Dry Milk” is used in place of milk. Have you ever used this product? Are there any advantages to using Baker’s Special Dry Milk?

      http://www.kingarthurflour.com/recipes/king-arthurs-classic-white-bread-recipe

      Reply
      • kristen massad says

        September 01, 2016 at 1:43 pm

        Hi Frank! I am sorry to just now see your questions about Dry Milk. There are different opinions on dry milk and I have to say I have not used it much, but I do know that it can be substituted for liquid milk as long as the measurement in the same once water is added to the dry milk. There is also a theory that dry milk is less temperamental because you don't have to heat it in order to activate the yeast. I hope this helps, but I probably need to experiment more with dry milk to give you an exact answer.

        Thank you
        Kristen Massad
        Ink Foods

        Reply

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