ICED HOT CHOCOLATE
Iced hot cocoa is more than chocolate milk. Learn how to make this decadent drink with your favorite hot chocolate mix and milk.
Provided by Lindsey Goodwin
Categories Beverage
Time 12h3m
Yield 1
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Whisk together 1 cup of the milk with 1 packet (2 tablespoons) of the hot chocolate mix.
- Pour the mixture into an ice cube tray.
- Freeze overnight or until the chocolate ice cubes are solid.
- Gather the ingredients.
- Put 1 packet (2 tablespoons) of the hot chocolate mix in a glass.
- Slowly stir in the remaining cup of milk. Because this is a cold version of cocoa, it may take longer to dissolve all of the cocoa mix. Take your time and stir the drink until you see no more chunks of powder. It's best to add the milk in a slow, steady stream while stirring to avoid clumping.
- When the mixture is smooth, add as many of the ice cubes as you prefer.
- Enjoy.
Nutrition Facts : Calories 690 kcal, Carbohydrate 117 g, Cholesterol 39 mg, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, Sodium 794 mg, Sugar 98 g, Fat 14 g, ServingSize 1 serving (serves 1), UnsaturatedFat 0 g
ICED HOT CHOCOLATE
Create a delicious chocolate drink that's perfect for a hot day in just five minutes! Just add milk, ice cubes and marshmallows, and let the fun begin.
Provided by My Food and Family
Categories Home
Time 5m
Yield 2 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Blend milk and ice in blender on high speed until smooth. Add chocolate; blend well.
- Pour into glasses.
- Serve immediately topped with marshmallows.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 26 g, Protein 5 g
WHIPPED ICED HOT CHOCOLATE COFFEE
Made with all of the flavors of hot chocolate, this iced coffee drink is sure to cool you down.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a tall glass with ice and pour cold brew coffee on top. Stir in sweetener and set aside.
- Combine cream and hot chocolate mix in a tall bowl and mix with an electric mixer until well combined. Pour whipped hot chocolate mix over the iced coffee.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 15.9 g, Cholesterol 101.9 mg, Fat 28.2 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 17.5 g, Sodium 110.6 mg, Sugar 10.2 g
SERENDIPITY'S FROZEN HOT CHOCOLATE
Provided by Food Network
Yield 1 serving for a chocoholic
Number Of Ingredients 9
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.;
SPICED ICED HOT CHOCOLATE
Steps:
- For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
- In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
- For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
- For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
- Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.
ICED HOT CHOCOLATE
Make and share this Iced Hot Chocolate recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring 3 cups of milk, 1/3 cup water, and sugar to a simmer in heavy large saucepan, stirring to dissolve sugar.
- Remove from heat.
- Add chocolate and whisk until melted and smooth.
- Refrigerate until well chilled, about 4 hours (Can be made one day ahead. Cover and keep refridgerated).
- Mix 3/4 cup milk into chocolate mixture.
- Working in batches, blend until frothy.
- Divide ice among 4 glasses.
- Pour Chocolate mixture over and serve.
Nutrition Facts : Calories 8131.8, Fat 409.9, SaturatedFat 243.9, Cholesterol 68.8, Sodium 139.1, Carbohydrate 1036.8, Fiber 102.6, Sugar 843, Protein 75
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