The Best Frozen Hot Chocolate
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  • 2 cups milk (I used 1%)
  • 13 cups ice
  • 13 (.75-1 oz) pkgs hot cocoa packets (depending on the brand, they vary in ounces. Look for this range, which is typical for powdered hot cocoa packets)
  • 12 tsp Nielsen-Massey Pure Chocolate Extract
  • 11 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract or Tahitian Vanilla Extract
  • 1 Whipped cream
  • 1 Chocolate syrupIn a large blender, blend together the milk, ice, hot cocoa packets, chocolate and vanilla extracts on high speed until blended and smooth, about 1 minute.
  • 1 Pour into two tall Mason jars or glasses and garnish with fresh whipped cream and chocolate syrup. Likewise, you can also drizzle your glasses with chocolate syrup before pouring the hot chocolate into the glass for extra pizzazz and flavor.
  • 1 Drink up!



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