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 – use at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat
- 2 tbsp cocoa powder
- scant 1/16th tsp salt – important
- 2 tbsp pure maple syrup, sugar, etc. OR pinch pure stevia
- 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 Vitamix. 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.)
Oh, and sorry for the barrage of comments all at once! I decided to let you know all the things I’ve tried so far and liked. You enjoy being told when someone tries your recipes, right? 😉
Yes, definitely :).
Also, I’ve been meaning to answer your other question about eggs! Yes, it’s possible to get humane eggs… if you live on a farm or know someone who has their own chickens. In fact, I have a friend who is a vegan except for the eggs she eats from her own chickens. And I have absolutely no problem with that. Why I said “cruelty free” in my post is that most egg-laying chickens are NOT treated well during their lives. I won’t go into details, but if you’re curious there’s a wealth of info online, as well as documentaries like “Earthlings.” One such article I found: http://theveganpensieve.wordpress.com/2012/01/15/whats-wrong-with-eating-eggs/
ok, I’ve read this 3 times now, and a boat load of comments, and do not see it. how many of these so called “ice cubes” make a serving?
thank you
You need one cup (240 grams) of total milk. It doesn’t matter how big you want to make the milk ice cubes, if that’s how you’re freezing the milk. Just measure one cup and pour that into the ice cube trays. Don’t add any actual water ice cubes.
whoa katie! i just tried this and i give it…..A BILLION THUMBS UP!……wait, no
You’re not a vegan if you drink milk. Stupid.
Hi, I made this recipe with So Delicious original coconut milk and agave. Tasted good, but it was very “icy.” Not smooth like ice cream. Is this just not a good milk to use?
Yes, I wouldn’t recommend that milk… To be honest, I don’t like ANY of the carton coconutmilks out on the market. I find them all to be watery.
For best results, I’d go with canned coconut milk (full-fat, like Thai Kitchen). Or at the least, soymilk or Silk almondmilk. Hope that helps!
I tried this yesterday with my friend and it was amazingly good! You’re right: it is a big serving, so it was enough for me and my friend to split and we could have a mini-cup each.
It tastes divine with whipped cream, although it may be unhealthy because we used whipped cream from a squirt bottle… :/
Neither of us are vegan but we both love to eat healthy and we LOVE your blog!
I’m wondering whether its supposed to be 10g of cocoa powder or 2 tbsp because I thought a tbsp was 15ml
O. M. G
Girl I HAVE to try this. I have been wanting to try it for soooo long. And honey, the vegan diet looks great on you. You are beautiful!!
This. Looks. Amazing!!!
OMG!!!!!!!!! SOOOOO GOOD!!!!!!!!!!
I stuck Popsicle sticks in a few of them and they make really good mini-pops too!!!
Oh my goodness! This is my new favorite recipe! 🙂 It tastes like a Wendy’s Chocolate Frosty!! And it’s so healthy that I had it for breakfast because I couldn’t wait to try it! (Everyone has dessert after breakfast right? 😉 ) Today I turned it into a Vanilla Frosty by substituting 1/2 teaspoon of vanilla for the coco powder and skipped heating it up.
Wow, this is quite the delish & healthy treat – yum! Using coconut milk and stevia makes it a good treat choice for anyone looking to lose belly fat. That is, as long you only eat 1 serving 🙂
That looks AMAZING!
Hi Katie! I love your Pinterest boards! 🙂 I would really appreciate a follow back my username is Shelby Artman
…. could I just put it in an ice cream maker? or would that not work. my blender is a failboat and just decoration at this point.
I live in Canada, and our Second Cup coffee shop has something like this, but no vegan or healthy. So I’ve been looking for a recipe just like this instead! Can’t wait to try it with and without mint!!