Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Frozen Hot Chocolate

Scott Phillips

Servings: four.

This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.


  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup natural unsweetened cocoa powder
  • 1/2 cup packed light brown sugar
  • 3/4 tsp. pure vanilla extract
  • Kosher salt
  • 2 cups ice cubes
  • 3 Tbs. bittersweet or semisweet chocolate shavings (made with a vegetable peeler)

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 85
  • Carbohydrates (g): 43
  • Fiber (g): 4
  • Protein (g): 5


  • Blend the milk, cream, cocoa, sugar, vanilla, and a pinch of salt in a blender until well combined and the sugar is dissolved. Add the ice and blend just until slushy. Transfer to glasses, top with the chocolate shavings, and serve immediately with spoons.


Rate or Review

Reviews (3 reviews)

  • pastatx | 09/19/2016

    This was a big hit in our house. My teenage son thought it was comparable to the frozen hot chocolate we get at a specialty chocolate store. A fan!

  • BonGal | 02/18/2011

    The flavor of chocolate is always a winner for me, and the recipe has the cocoa flavor in it. But I had to give the recipe a low 1 star rating. One problem is the heavy cream makes the drink coat your mouth with an un-refreshing feel. The drink starts off with a delightfully light and snowy-like texture of blended tiny ice particles, but that coating ruins the experience that the tiny ice particles start you off with (perhaps leave out the heavy cream and just use whole milk). The other thing that ruins this drink is the combination of brown sugar and vanilla extract this is very strong and it competes with the hot chocolate flavor; it does not compliment it. I will pass on this recipe and continue buying frozen hot cocoas from that famous restaurant in NYC.

  • runner64 | 07/09/2010

    This reminds me of a chocolate drink I used to get at Starbucks. I dont know that you necessarily have to do this, but I heated up a base with the milk, cream, cocoa, and sugar, then refrigerated it for a few hours before I made the Frozen Hot Chocolate. I liked the idea of dissolving the sugar in the liquid.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.