Best 14 Frozen Hot Chocolate Recipes

CHILL OUT FROZEN HOT CHOCOLATE

Steps:

• Pour milk into blender.
• Add hot cocoa mix and ice.
• Blend first at low speed and then high speed until ice is finely crushed and slushy.
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
• Serve with a straw and enjoy!
• P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.

FROZEN HOT CHOCOLATE

Steps:

• Blend ice, milk, and hot chocolate mix together in a blender until smooth.

SERENDIPITY'S FROZEN HOT CHOCOLATE

Steps:

• Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;
• In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;

FROZEN BERRIES WITH HOT WHITE CHOCOLATE

Steps:

• Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
• About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
• Yield: 8 to 10 servings
• Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.

FROZEN HOT CHOCOLATE

Steps:

• In a large saucepan, combine sugar and cocoa. Gradually add milk, reserving 2 tablespoons for blending; cook and stir until heated through and sugar is dissolved. Remove from the heat and let cool., Transfer to an 8-in. square dish. Freeze 2 hours or until edges begin to firm. Stir and return to freezer. Freeze 4 hours longer or until firm., Just before serving, transfer to a food processor; cover and process with remaining milk until smooth. Garnish with whipped topping and chocolate syrup.

EASY FROZEN HOT CHOCOLATE

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.

3-INGREDIENT FROZEN HOT CHOCOLATE

Steps:

• Combine ice cubes, milk, and hot cocoa mix in a blender; blend to milkshake consistency.

FROZEN BERRIES WITH WHITE HOT CHOCOLATE

Steps:

• Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
• About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.

FROZEN HOT CHOCOLATE MARTINI

Steps:

• Empty 1 envelope hot cocoa mix onto a saucer. Put some water into another saucer. Dip the rims of 4 martini glasses into the water and shake off any excess. Dip them in the hot cocoa mix. (Save the remainder for garnish.)
• In a blender, combine the remaining the hot cocoa mix, milk, vodka, and ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and remaining cocoa mixture.

FROZEN WHITE HOT CHOCOLATE

Steps:

• Whip cream and refrigerate. Chill 2 10- to 12-ounce goblets, or 1 20-ounce goblet.
• Break up chocolate, place in heavy saucepan over very low heat and stir until melted. Remove from heat and whisk in half the milk until well-blended.
• Place remaining milk in blender with chocolate mixture, mint leaves and 2 cups ice. Blend at high speed until smooth and frothy and ice is pulverized. Pour into goblets, top with whipped cream, mint sprigs and optional cherries, candy canes or sprinkles. Serve at once.

MEXICAN FROZEN HOT CHOCOLATE PIE

Steps:

• Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
• Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
• In separate bowl, whisk together sweetened condensed milk and milk.
• Whisk in melted chocolate.
• Stir in vanilla, cinnamon and cayenne pepper.
• Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
• Fold in chocolate mixture.
• Transfer 3 cups mixture to freezer-proof bowl. Cover.
• Pour remaining mixture into crust.
• Freeze bowl and pie 2 hours.
• Top pie with mixture in bowl.
• Freeze overnight.
• Top with whipped cream and chocolate shavings, if desired.
• The preparation time does not include the first 2 hours in the freezer.

FROZEN MEXICAN HOT CHOCOLATE MOCHA

Steps:

• Place all ingredients in a blender and puree until smooth. Taste and add additional cinnamon if desired (cinnamon can vary in strength, so I suggest you start with 1/2 teaspoon and go from there.) Pour into a large glass and top with whipped cream and sprinkle with additional cinnamon. Plop in a straw and serve.

FROZEN HOT CHOCOLATE SHAKE

Steps:

• Into blender container put chilled milk, unsweetened cocoa, Marshmallow Fluff® and ice cubes.
• Blend 30 seconds or until smooth.
• Garnish with grated chocolate, if desired.

FROZEN HOT CHOCOLATE

Steps:

• Chop chocolate into small pieces and place in top of double boiler over simmering water, stirring occasionally until melted.
• Add chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup milk, stirring until smooth.
• Cool to room temperature.
• In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice.
• Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.
• Enjoy with a spoon or a straw.