Hot chocolate is never a bad idea, but having it in the summer is a little weird. Despite that, I drink hot chocolate all the time. As a person who doesn’t like coffee or tea, hot chocolate is my go-to warm drink. Tea and coffee can be cold, so why can’t hot chocolate? The following is a combination of a bunch of frozen hot chocolate recipes I’ve come across, all wrapped into one, with a bit of a twist.
Ingredients:
- 1/4 cup hot chocolate mix (I know this is a bit of a cop-out, but it’s so much easier than making your own, and it WILL taste like hot chocolate!)
- 1 1/2 cups milk
- 1 cup ice
- 1 tbsp unsweetened cocoa powder
- 2 dashes cinnamon
- 1 dash nutmeg
- 1 dash cayanne pepper
Directions:
- Process everything but the spices in a blender until smoothie-like.
- Add spices to taste.
- Pour into glasses and freeze for at least 30 minutes for that full frozen texture.
I used 10 small punch glasses, but I believe this recipe will provide enough for 2 regular glasses.
By dashes I mean a shake of the spice bottle. The recipes I used to make my version actually called for a lot more spice than I have here. I had tried that before with hot chocolate and was disappointed with the results. Just adding a dash or two of one or more of the aforementioned spices does quite a lot. Taste after each dash to get the effect you desire. I wanted to go with the “Mexican Hot Chocolate” flair, hence the cayanne pepper, which added a lot more heat than I expected. I kep the cinnamon and nutmeg to a minimum so the flavors wouldn’t overpower each other. They ended up complementing each other nicely. If you want the more traditional flavor, foregoing the pepper and adding more cinnamon and/or nutmeg is probably fine.
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