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Hi Bold Bakers!
What’s better than waiting in line at Starbucks? Rewarding yourself with your very own handmade drink — and in this case — my very favorite Café-Style Frozen Hot Chocolate !
This delightful drink is a lighter, icier version of a chocolate milkshake. It’s perfect for when you’re craving something less rich and heavy, but still tasty and refreshing. I was inspired by the hot chocolate served at the famous New York bakery, Sarabeth’s Kitchen. Now, we’re getting that same gourmet result at home!
I’m telling you, this drink is the perfect family weekend activity or party treat. It’s fun for the kids with a side of Peppermint Candy Straw or topped with fun Frozen Whipped Cream shapes, and for the adults with a splash of Irish Cream or Kaluha. Coffee lovers can even add a spoonful of espresso! It’s versatile, lovable, and the cherry on top of any day or occasion.
There’s nothing like the coffee house experience — but from the comfort of your own home and in just a few minutes. Time to get out your best and most fun straws!
Why Frozen Hot Chocolate?
Frozen hot chocolate is also a healthier alternative to a regular chocolate milkshake because it’s thickened with ice instead of ice cream. It’s my favorite because it’s still chocolate-y, but not too sweet. Since it’s a frozen, slushy-type beverage made with a yummy melted chocolate mixture, you’ll still get that chocolate-flavor that you love. You can enjoy it in the summer, the winter, or whenever your heart desires because it’s that good.
What You Need To Make Café-Style Frozen Hot Chocolate
How To Make Café-Style Frozen Hot Chocolate:
If you loved my warm, creamy Best-Ever Hot Chocolate, then you’ll absolutely love this wintery cool version. It’s only five easy steps and is done in a jiffy, so let’s get to stirring! Here are the steps (and don’t forget to get the full recipe with measurements, on the page down below):
In a small saucepan over medium-low heat, combine semi-sweet chocolate, cocoa powder, sugar, and ½ cup (4floz/115ml) milk, stirring until the chocolate is melted. Remove from the heat.
Stir the remaining 1 cup (8floz/225ml) of cold milk and the vanilla into the chocolate mixture. Set aside.
In a small bowl, whip the cream and the confectioner’s sugar (if using) until soft peaks form. Set aside.
Put the ice cubes in a blender, pour in the chocolate mixture, and blend until smooth.
Pour into 4 glasses, top with a dollop of whipped cream and serve immediately with straws.
Gemma’s Pro Chef Tips For Café-Style Frozen Hot Chocolate:
- Before you top it with whipped cream, add a drizzle of my Salted Caramel Sauce or Chocolate Ganache for an extra decadent treat!
- You can also opt for my Frozen Whipped Cream if you want your drink to stay colder for longer!
- Homemade Sprinkles, shaved chocolate, or mini marshmallows make cheerful toppings!
- Make it a grown-up treat! Add a splash of Irish Cream, Kaluha, Grand Marnier, or any liqueur of your choice!
- Do you love everything mint-chocolate? Add a ½ teaspoon of peppermint extract before you blend.
- Before you blend in the ice, add a tablespoon of instant espresso powder to make it a frozen mocha!
- Place my Peppermint Candy Spoons on the side of your mug to get a lovely hint of mint as it melts.
- You can make the chocolate base in advance (up to 1 day) and keep it in the refrigerator, but do not blend with the ice until right before you want to serve this.
How To Store Café-Style Frozen Hot Chocolate:
This frozen-fresh treat doesn’t store too well, so drink it all up if you can! If you do choose to save some for later, place it in the fridge for a couple of hours or save it in the freezer for up to a week. When it thaws, your best bet is to reblend.
Make More Drinks!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Frozen Hot Chocolate
- ½ cup (3oz/85g) semi-sweet chocolate, chopped
- 1 tablespoon cocoa powder
- 3 tablespoons granulated sugar
- 1/2 cup (4floz/115ml) plus 1 cup (8oz/225ml) cold milk, divided
- 1 teaspoon vanilla extract
- ½ cup (4floz/115ml) heavy cream
- 1 tablespoon confectioner’s sugar (optional)
- 3 cups (18oz/510g) of ice cubes
- In a small saucepan over medium-low heat combine semi-sweet chocolate, cocoa powder, sugar and ½ cup (4floz/115ml) milk, stirring until the chocolate is melted. Remove from the heat.
- Stir the remaining 1 cup (8floz/225ml) of cold milk and the vanilla into the chocolate mixture. Set aside.
- In a small bowl, whip the cream and the confectioner’s sugar (if using) until soft peaks form. Set aside.
- Put the ice cubes in a blender, pour in the chocolate mixture and blend until smooth.
- Pour into 4 glasses, top with a dollop of whipped cream and serve immediately with straws.