Frosty chocolate milkshake treat

This irresistible frozen hot chocolate delivers all the rich, chocolatey goodness of your favorite winter beverage in a refreshingly cool summer treat. Every sip combines velvety melted chocolate with frosty ice crystals for a luxurious texture that's both creamy and refreshing. Perfect for hot summer days or whenever you're craving something decadently chocolatey without the heat, this easy-to-make indulgence will transport you straight to the famous Serendipity café in New York City.

I first made this recipe during a particularly brutal heatwave last summer. My chocolate-loving daughter was craving something sweet but couldn't bear the thought of hot cocoa in 95-degree weather. This frozen version was such a hit that she now requests it regularly, even inviting friends over specifically for "frozen hot chocolate day." The look of surprise and delight when they take that first sip makes the minimal effort completely worthwhile.

Ingredients

• High-quality semi-sweet chocolate: The foundation of this drink's rich flavor. Splurge on good chocolate bars rather than chips for a smoother melt and more complex flavor. Look for chocolate with 60-70% cacao content for the perfect balance of sweetness and depth.
• Granulated sugar: Provides just the right level of sweetness to complement the chocolate. Use standard white granulated sugar for clean sweetness that won't interfere with the chocolate notes.
• Unsweetened cocoa powder: Intensifies the chocolate flavor and creates that authentic hot chocolate taste. Dutch-processed cocoa offers a smoother, less acidic flavor profile that works beautifully in this recipe.
• Salt: Just a pinch enhances all the other flavors. Fine sea salt or kosher salt dissolves more readily than table salt, creating a smoother texture.
• Milk: Creates the creamy base for your frozen drink. Whole milk produces the richest results, but 2% works well too. For a dairy-free version, full-fat oat milk creates a similarly creamy texture.
• Ice cubes: Transforms the mixture into a frosty treat. Smaller ice cubes blend more easily and create a smoother finished texture than large ones.

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Instructions

Prepare the chocolate base:

Begin by chopping your chocolate into small, even pieces no larger than a chocolate chip. This ensures quick, uniform melting without scorching. Place the chopped chocolate in a microwave-safe bowl and heat at 50% power, stopping to stir every 20 seconds. The stirring intervals are crucial—they prevent hot spots and help distribute the heat evenly throughout the chocolate. Continue this gentle heating process until the chocolate is completely melted and smooth, with no remaining lumps. The low power setting prevents the chocolate from burning or seizing, which would result in a grainy texture.

Create the chocolate mixture:

While the chocolate is still warm and fluid, immediately add the granulated sugar, unsweetened cocoa powder, and pinch of salt directly to the melted chocolate. The residual heat helps dissolve the sugar and incorporate the cocoa powder smoothly. Stir thoroughly until the mixture becomes uniform and slightly thickened. Now comes a critical step: gradually add ½ cup of milk, pouring it in a slow, steady stream while constantly stirring. This technique prevents the chocolate from seizing when it comes into contact with the cooler liquid. Continue stirring until you achieve a glossy, smooth chocolate mixture with no streaks or granules.

Blend to frosty perfection:

Transfer your chocolate mixture to a blender, scraping the bowl with a rubber spatula to capture every bit of chocolate goodness. Add the remaining 1 cup of milk and 1 cup of ice cubes to the blender. Start blending on low speed to break down the ice, then gradually increase to high speed and blend for 30-45 seconds until completely smooth and frothy. The consistency should be similar to a thick milkshake but still pourable. If you prefer a thicker frozen hot chocolate, add more ice cubes, a few at a time, blending between additions until you reach your desired consistency.

Serve with flair:

Pour the frozen hot chocolate immediately into tall glasses or large mugs. The mixture begins losing its perfect frosty texture as it sits, so serving promptly ensures the ideal experience. For the quintessential presentation, top with a generous swirl of whipped cream that rises at least an inch above the rim of the glass. For an extra-special touch, finish with chocolate shavings, a light dusting of cocoa powder, or even a drizzle of chocolate sauce. Serve with both a straw and a long spoon to enjoy every last bit of this decadent treat.

I discovered the importance of chocolate quality when making this for a dinner party last August. I had run out of my usual baking chocolate and substituted with some old chocolate chips from the back of the pantry. The difference was immediately noticeable—the chips contained stabilizers that prevented them from melting smoothly, resulting in a slightly grainy texture. Since then, I've been faithful to using only high-quality chocolate bars. My personal favorite combination is equal parts 70% dark chocolate and semi-sweet chocolate, which creates wonderful complexity without being too bitter.

Flavor Variations

This base recipe is perfect on its own, but the beauty of frozen hot chocolate lies in its adaptability. For a mint chocolate version, add ¼ teaspoon of peppermint extract to the blender along with the milk and ice. The cool mint flavor pairs beautifully with chocolate and adds an extra refreshing dimension perfect for summer afternoons.

Coffee lovers might enjoy a mocha twist by substituting ¼ cup of the milk with strongly brewed coffee (cooled to room temperature). This subtle coffee undertone enhances the chocolate notes and adds sophisticated depth to the drink.

For special occasions, try a Mexican chocolate variation by adding ¼ teaspoon of cinnamon and a tiny pinch of cayenne pepper to the chocolate mixture. The warm spices create an intriguing contrast to the cold temperature of the drink.

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Serving Suggestions

While delicious on its own, frozen hot chocolate creates a memorable dessert experience when paired with complementary treats. Serve alongside crisp butter cookies or shortbread for textural contrast against the creamy drink.

For an over-the-top dessert bar, set out various toppings beyond whipped cream, like toasted marshmallows, crushed candy canes, caramel sauce, or chopped nuts. Guests can customize their own creations and discover new flavor combinations.

During holiday gatherings, serve mini versions in small glasses as a light dessert option after a heavy meal. The refreshing chill offers a welcome palate cleanser while still satisfying sweet cravings.

I've made this frozen hot chocolate countless times over the years, and I've found that the order of operations truly matters. Adding the sugar and cocoa powder to the warm melted chocolate allows them to dissolve completely, preventing any grittiness in the final drink. One summer, I tried a shortcut by just throwing everything into the blender at once, and while it was certainly drinkable, it lacked the silky smoothness that makes this recipe special. Taking those extra few minutes to properly build the chocolate base creates a noticeable difference in the finished product—one that chocolate lovers will definitely appreciate.

Frequently Asked Questions

→ What kind of chocolate works best in this recipe?

High-quality semi-sweet chocolate like Ghirardelli or Guittard gives the best flavor. Baking bars or premium chocolate chips both work well.

→ Can I use non-dairy milk?

Absolutely! Almond, oat, or coconut milk all make delicious alternatives. Just be aware that it may change the flavor profile slightly.

→ Why is my frozen hot chocolate not thick enough?

Add more ice and blend again. Start with 1 cup of ice and gradually add more until you reach your desired consistency.

→ Can I make this ahead of time?

This drink is best enjoyed immediately after blending. If made too far in advance, it will separate and lose its frothy texture.

→ What toppings can I add besides whipped cream?

Try chocolate shavings, mini chocolate chips, crushed candy canes (for a mint version), a drizzle of caramel, or even a sprinkle of cinnamon.