frozen coffee hot chocolate
Frozen hot chocolate has gotta be one of the world’s biggest oxymorons.
I think my first brush-up with a frozen hot chocolate concept was at the job I held when I was 18. We served a frozen hot chocolate at the shop, I think out of one of those Icee machines you see in gas stations. We loaded up the components and the bin constantly swooshed to keep the ingredients from melting and separating. Honestly, don’t think I ever tried it.
Yeah, no big revelation at the end of that story. Just a random memory I thought I’d share.
I guess Dunkin’ serves a frozen hot chocolate now, which is why I thought of creating one here for FMG. You may be familiar with my love for hot chocolate in general, I’ve a few recipes for some dope combinations, but during the hotter months folks are less apt to want a steaming drink (except maybe coffee).
This, kids, is where the Frozen Coffee Hot Chocolate comes in.
My sweet tooth is on fire lately, so I decided to cool it down with a refreshing, chocolatey drink that wouldn’t make my innards explode from the excess warmth. This sip is a divine little slushy. Chilled coffee, lots of cocoa, a touch of dark chocolate, and a hint of vanilla blended up smooth and topped however you’d like. I go all out with whip, shell, and chopped chocolate. No other way in my opinion.
Best of all, the drink is totally vegan-friendly if you use a plant milk (I like vanilla soy) and a vegan dark chocolate! Yay, diversity!
Frosty the Chocolate
Was a jolly happy soul because he had a frozen hot chocolate instead of a regular hot chocolate and thus didn’t melt…
Oh, those aren’t the lyrics. My bad.
All you need is some simple ingredients and a good blender. I use chilled brewed coffee, so if you plan to make this I’d recommend making a little extra joe and popping it in the fridge for awhile to let it mellow at least to room temp. Otherwise you’ll prematurely melt your drink. Not cool. Literally.
In your blender, toss the coffee with whatever milk you keep around (I always prefer a thicker variety, like whole for those who are cool with dairy, or soy/cashew milk for plant based), cocoa powder, chocolate chips, maple syrup (you can use whatever sweetener you like best), and vanilla. I start with 2 cups of ice and blend it all up! Sometimes I’ll add more if I want a frostier consistency.
Like I said, I load up my glass with all the fixings, because I am a fun son of a biscuit. Whipped cream – usually homemade when I have a bottle of heavy lying around – chocolate shell, and chopped chocolate. If you want to make your own shell, it’s easy as can be. Just microwave some chocolate chips with a touch of coconut oil until smooth, then let it cool a few minutes before topping off your drink.
For us quasi adults, a hit of bourbon, vodka, or rum is a fabulous addition. Coconut rum is nice for a tropical twist!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Some like it hot:
Molten Tahini Coconut Hot Chocolate
frozen coffee hot chocolate
Ingredients
- 1 1/2 cups milk of choice
- 1/2 cup chilled brewed coffee
- 1/2 cup maple syrup, or sweetener of choice
- 1/4 cup cocoa powder
- 2 tbsp dark chocolate chips
- 2 tsp vanilla extract
- whipped cream, chocolate sauce, and chopped chocolate, to top
Instructions
- In the bowl of a blender, combine the milk, coffee, maple syrup/sweetener, cocoa powder, chocolate chips, vanilla extract, and 3 cups of ice. Whip until smooth. If you want a thicker consistency, add 1/2-1 cup more ice.
- Divide into 2 large glasses or 4 smaller ones. Top with whipped cream, a drizzle of chocolate sauce, and chopped chocolate.
