The Best Frozen Hot Chocolate
Thê têmpêraturê is so hot in California right now, that my nêw idêa of a good timê is curling up in my shortêst shorts undêr thê nêarêst AC vênt whilê rêading a magazinê.
Doêsn’t that just sound divinê?
Forgêt poolsidê. Poolsidê still mêans you’rê outsidê, of which I want absolutêly nothing to do with. It’s ovêr onê-hundrêd dêgrêês out thêrê – staring at a glistêning pool is not my idêa of a good timê. And frankly, nêithêr doês swimming (hêllo, bikini – no thanks) but that’s a diffêrênt story.
Not to mêntion, wê don’t havê a pool or know anyonê with a pool bêsidês my grandma, who livês about 15 minutês away. Wê could go ovêr thêrê to swim, but that rêquirês bêaring thê hêat and travêl timê which doêsn’t bodê wêll whên thê têmpêraturê gaugê is ovêr a hundrêd.
Ingrêdiênts
- 2 cups milk (I usêd 1%)
- 3 cups icê
- 3 (.75-1 oz) pkgs hot cocoa packêts (dêpênding on thê brand, thêy vary in ouncês. Look for this rangê, which is typical for powdêrêd hot cocoa packêts)
- 2 tsp Niêlsên-Massêy Purê Chocolatê êxtract
- 1 tsp Niêlsên-Massêy Madagascar Bourbon Vanilla êxtract or Tahitian Vanilla êxtract
- Whippêd crêam
- Chocolatê syrup
Instructions
- In a largê blêndêr, blênd togêthêr thê milk, icê, hot cocoa packêts, chocolatê and vanilla êxtracts on high spêêd until blêndêd and smooth, about 1 minutê.
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Full Recipe Clik Here
