Rich, chocolatey, frosty, dreamy, homemade frozen hot chocolate…
It seems every time I mention my love for New York City, someone will ask, “Have you been to Serendipity? Have you had their frozen hot chocolate? It’s life-changing!”
What’s a healthy-eating vegan, who’s never been to Serendipity, to do?
Make my own frozen hot chocolate, of course!
For a healthy topping, be sure to try this with my Healthy Reddi-Wip Cream on top!
Frozen Hot Chocolate
(Makes 1 really big serving)
- 1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
- 2 tbsp cocoa powder (10g)
- scant 1/16th tsp salt (do not omit this)
- pinch stevia OR 1-2 tbsp maple syrup, sugar, etc.
- Optional for an even richer flavor, add a little melted chocolate (Serendipity’s recipe calls for this)
Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.) Do not add ice, which would dilute the flavor. Ideas for Variations: Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!
Frozen Hot Chocolate Nutrition Facts:
(For the entire thing)
- Calories: 80
- fat grams: 4.5
- Protein grams: 3
- Sugar grams: 0 (if using stevia)
I first made this using only almond milk. I liked it… but my taste-tester friends—some of whom have tasted the real thing from Serendipity—said it was more like frozen ice milk than hot chocolate. I agreed; the recipe was missing that rich, hot-chocolate flavor. Nothin’ a little fat couldn’t fix! So if you can spare the calories in your diet, try using at least 1/3 cup of full-fat coconut milk. It will still be much healthier than the Serendipity version (220 calories to their 850. I’m not sure what their serving size is… but my recipe makes a pretty big serving! And it has no cholesterol and can be sugar-free.)