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.)
This is so great! My son is allergic to dairy and eggs, but he should be able to eat anything you have and everything looks so delicious! His eyes lit up when I showed him this pic and I told him he could have some. He’s six and hasn’t been able to eat ice cream since we had his allergies tested over 4 years ago. Thanks again!
Awww that makes me smile so much!
Hi Katie! Just wanted to let you know I featured your recipe on my blog today! I’m a huge fan of yours and I really enjoyed this frozen hot chocolate recipe!! 🙂
If you want to see my post about your recipe, here’s the link: http://www.favedietsblog.com/december-blog-hop-and-giveaway-favorite-holiday-recipes/.
Aww thank you!!
This looks divine! Question… and I hope it’s not silly, but why non-dairy? A richer flavor, or so it’s vegan? I want to try this, but I do not normally have coconut milk in my cabinets (:
In my recipes, when I call for “nondairy milk” you can substitute anything you have on hand. But if it calls specifically for CANNED coconut milk, it’s for the richer flavor.
Great! Thank you for your quick response! I’ll get some coconut milk just to try it out, too.
Awesome! I’ve been making this with ice cubes for awhile now, so this is sure to be a major improvement!
OMG.. I just made this – I did use the almond milk since it’s all I had- and added 2 dates and a small piece of banana for extra sweetness – and oh my gosh – this is phenominal!! Love it – will try it with coconut milk next time. Thanks for another great recipe!
Carrie
http://www.carrieskiddiecloset.com
I was so excited to try this, but my experience was less then steller. For starters I just have a cheapy blender. I have ordered a Ninja System, but it has not yet arrived 🙁 so I did A LOT of shoving it back down and re-blending (for 15+ minutes!) Would like to try again when this better blender arrives. Secondly, I used sugar as the sweetener. 1 TB. Yuck! Soooo bitter! So I added some lite maple syrup and that dramatically improved the flavor. Next time I need to use a different sweetener. Perhaps I will try real maple syrup. That stuff is rather pricely though and loaded with calories. Not yet purchased or tried agave. Not familiar with other sweeteners. I used silk almond & coconut milk. Recommendation for others: don’t use just plain sugar (or if you do, use more than 1 TB!)
Otherwise, LOVE the website and look forward to trying several other recipes! 🙂
Just wondering if you have suggestion for those that don’t have a VitaMix. I have a regular blender and a food processor, would either or those work?? I am very excited to try these as I LOVE ice cream but would like to make my own. Thanks 🙂
Sorry, I really don’t know… Obviously you can try it in a regular blender, but I haven’t done so and therefore I can’t vouch for the results.
Hi Katie ,
I found your site from Gina @skinny taste you have awesome recipes !!- but as a strict weight watcher follower in order for us to calculate ww points we need fiber and carb values do you happen to have these numbers for this recipe ?
Hi Laurie,
I don’t for this recipe, but I have started including all that info as of this year. So all recent recipes will have ww points :).
Hi! Katie you are the must try vegan website. You have a lot of awsom recipes.i made yor lemon poppy seed muffins( and I prefer to call cupcakes because that is way more appropriate to do them justice!) just thought I would tell you how great a cook you are
Ps you site is on my favorite list!
saw this last night, HAD to make it today! oh it was lovely, added in 3 walnuts and a chopped up date for more flavour 🙂 you’re amazing! thank youuuuu (got myself a new favourite cheat day miracle that’s as tasty as it is healthy) xxx