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.
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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!
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.
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.
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