We couldn’t resist putting our unique twist on one of New York’s most famous desserts: the frozen hot chocolate. A creamy mix of cocoa, chocolate, milk, and sugar is blended and frozen until slushy, then topped with fluffy whipped cream. Finished with a sprinkling of chili powder for a little added kick, this icy sweet treat is a chocaholic’s dream.
2 tablespoons granulated sugar
8 ounces milk, divided
3 ounces semisweet chocolate chips
1 tablespoon cocoa powder
6 ounces heavy cream
1 tablespoon powdered sugar
2 teaspoons chili powder
3 cups ice
– The colder the chocolate mixture, the better! Adding cold milk to the hot mixture will make it cool down even quicker.
– If you want to serve this delicious frosty treat over two nights instead of one, refrigerate half of the chocolate mixture in an airtight container. Then, blend with 1½ cups ice, and serve.
– Whisk vigorously! If you’re not using a wire whisk, expect this to take longer. If you have an electric hand mixer, feel free to use that for a quicker whipped cream!
Combine granulated sugar and .5 cup milk in a small pot and place over medium-high heat. When small bubbles begin to form on the surface, remove from heat and stir in chocolate chips, cocoa powder, and remaining milk (see Recipe Tip). Transfer to a heat-safe bowl and chill in refrigerator at least 10 minutes until ready to use (see Recipe Tip).
While chocolate mixture cools, in a medium bowl whisk heavy cream and powdered sugar until thickened and soft peaks form (see Recipe Tip).
When chocolate mixture is cool, remove from refrigerator and add to a blender with 3 cups ice. Blend until fully combined and ice is slushy. Pour into glasses and dollop over whipped cream. Sprinkle over chili powder (or omit if you want to skip the spice). Dig into your frozen treat!