Best Easy Frozen Hot Chocolate Recipes

EASY FROZEN HOT CHOCOLATE

Easy Frozen Hot Chocolate image

This is so good! Make sure to top it off with freshly whipped cream to make it even better.

Provided by Cupcake Princess

Categories Drinks Recipes Hot Chocolate Recipes

Time 11m

Yield 4

Number Of Ingredients 6

Ingredients

3 ounces semisweet chocolate, chopped
2 tablespoons white sugar
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 ½ cups milk, divided
3 cups ice

Steps:

Microwave chocolate in a small microwave-safe bowl, stirring every 30 seconds until melted, 5 to 7 minutes. Stir in sugar, cocoa powder, and vanilla extract until blended. Whisk in 1/2 cup milk until combined; set aside to cool, about 5 minutes.
Pour chocolate mixture, remaining milk, and ice into a blender; blend on high speed until mixture is creamy, about 1 to 3 minutes.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 23.2 g, Cholesterol 7.3 mg, Fat 8.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 5 g, Sodium 37.8 mg, Sugar 21.2 g

FROZEN HOT CHOCOLATE

Frozen Hot Chocolate image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup fat-free evaporated milk
1/2 cup chocolate syrup
1/2 teaspoon vanilla extract
3 cups ice cubes
Whipped topping or chocolate shavings, if desired, for garnish

Steps:

Combine the evaporated milk, chocolate syrup, vanilla and ice cubes in a blender and blend until completely smooth. Pour into glasses and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.

FROZEN HOT CHOCOLATE

Frozen Hot Chocolate image

Provided by Ina Garten

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 ounces bittersweet chocolate
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons sugar
1/2 cup half-and-half
1 1/2 cups whole milk
4 tablespoons coffee liqueur or brewed espresso
1 teaspoon pure vanilla extract
4 cups ice
Sweetened Whipped Cream, for serving (recipe follows)
Grated bittersweet chocolate, for garnish
Straws, for serving
1 cup cold heavy cream (8 ounces)
2 1/2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.
Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it's too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms very soft peaks (don't overbeat or the cream will be too firm).