While 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. 
Frozen Hot Chocolate
Author: Kristen Massad
Ingredients
- 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
- Melt chocolate in a bowl over a double boiler, stirring constantly
- Once chocolate is completely melted, add in cocoa powder and powdered sugar, whisk until completely combined
- Add in 1½ cups of milk to chocolate mixture and whisk until smooth
- Remove the chocolate mixture from the heat and allow it to cool completely
- Add Ice, the remaining 1½ 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
- Serve immediately!
Nutrition Information
Calories: 1566 Fat: 78g Saturated fat: 47g Unsaturated fat: 23g Carbohydrates: 184g Sugar: 161g Sodium: 539mg Fiber: 10g Protein: 39g Cholesterol: 117mg
Frank Speyerer says
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
kristen massad says
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