See how quick and easy it is to make this delicious frozen hot chocolate at home. You need just 5 ingredients and 5 minutes to make this decadent treat!
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Recipe Highlights
- Frozen hot chocolate is a delicious, slushy drink usually made with hot chocolate mix, but I’ve made it better by using chocolate syrup instead. (Have you seen the ingredients in a hot chocolate packet??)
- Make it with homemade chocolate syrup (the base for all my hot chocolate recipes) which is made with double Dutch dark cocoa powder (the secret to the best chocolate syrup). You can also use store-bought chocolate syrup.
- Ice, milk, chocolate syrup and a pinch of salt are blended together and topped with homemade whipped cream with a drizzle of chocolate syrup. The whipped cream is made in seconds using a handheld milk frother.
Make the homemade chocolate syrup and use it to make Peppermint Mocha Latte, Salted Caramel Hot Chocolate, Classic Hot Chocolate, and Iced Mocha.
Ingredient Notes
- Chocolate syrup: The base of the drink is this chocolate syrup and I like to use my homemade version that’s made with double Dutch cocoa powder, which is what makes it extra chocolatey and delicious.
- Milk: Any kind of milk can be used but whole milk is what will make it extra creamy.
- Ice: Using smaller ice cubes makes it easier for the blender to evenly crush the ice.
- Heavy cream: To make the whipped cream topping.
- Sugar: White granulated sugar sweetens the whipped cream.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Make whipped cream topping.
Sugar and heavy cream are whipped together using a handheld milk frother. Fluffy whipped cream is made in seconds.
Step 2: Blend milk, ice, and chocolate syrup until smooth.
- Assemble drink.
Pour frozen hot chocolate into a cup, top with whipped cream and chocolate syrup drizzle.
Step 3: Assemble drink. Pour frozen hot chocolate into a cup, top with whipped cream and chocolate syrup drizzle.
Expert Tips
- Homemade chocolate syrup can be made ahead of time and stored in the refrigerator. Once the syrup is made, it can be blended with the ice and milk.
- The whipped cream can be made as stiff or soft as you like by adjusting the time you whisk. If you want a more pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream. To get stiffer whipped cream, whisk until you get medium or firm peaks.
- Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it may have deflated a bit.
Questions You May Have
Yes, there is since there’s caffeine in chocolate.
Any kind of milk can be used but whole milk will give you a creamier hot chocolate.
Yes, instead of the chocolate syrup, use a packet of hot chocolate mix.
Related
- Coffee Frappuccino
- Mocha Frappuccino
- Classic Hot Chocolate
- Easy Mocha Recipe
- Salted Caramel Mocha Latte
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Frozen Hot Chocolate
INGREDIENTS
Frozen Hot Chocolate
- ½ cup milk
- ¾ cup ice
- ¼ cup chocolate syrup
Whipped Cream Topping
- ⅓ cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon chocolate syrup (to drizzle)
INSTRUCTIONS
- Make whipped cream topping.Sugar and heavy cream are whipped together using a handheld milk frother. Fluffy whipped cream is made in seconds.
- Blend milk, ice, and chocolate syrup until smooth.
- Assemble drink.Pour frozen hot chocolate into a cup, top with whipped cream and chocolate syrup drizzle.
EQUIPMENT
NOTES
- To use a regular-sized blender, double or triple the recipe.
- Any kind of milk can be used but whole milk will give you a creamier hot chocolate.
- Homemade chocolate syrup can be made ahead of time and stored in the refrigerator. Once the syrup is made, it can be blended with the ice and milk.
- The whipped cream can be made as stiff or soft as you like by adjusting the time you whisk. If you want a more pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream. To get stiffer whipped cream, whisk until you get medium or firm peaks.
- Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it may have deflated a bit.
- To use hot chocolate mix instead of chocolate syrup, replace a packet of hot chocolate mix with the syrup in the recipe.