Frozen Hot Chocolate Recipe

Melt chocolate

Place the semi-sweet chocolate chips and 2 tablespoons of heavy cream in a microwave-safe bowl. Microwave in 15–20 second bursts, stirring between bursts, until smooth (about 30–45 seconds total). Alternatively, melt gently in a heatproof bowl over barely simmering water. Set aside to cool slightly.

Combine chocolate ingredients

In a blender, add the whole milk, remaining 2 tablespoons heavy cream, melted chocolate, unsweetened cocoa powder, granulated sugar, and vanilla extract. Pour in the cooled espresso or strong coffee. Blend on low for 10–15 seconds to combine.

Add ice and blitz

Add the ice to the blender. Start on low speed to break up the ice, then increase to high and blend until the mixture is thick, smooth, and slushy — about 20–40 seconds depending on blender power. If the mixture is too thin, add 1/4 cup more ice and blend briefly; if too thick to blend, add 1–2 tablespoons milk and pulse to reach desired consistency.

Taste and adjust

Taste for sweetness and chocolate intensity. If you want it sweeter, add up to 1 teaspoon more sugar or a drizzle of chocolate syrup and pulse to incorporate. If you want it more chocolatey, add 1 teaspoon extra cocoa powder and blend briefly.

Pour the frozen hot chocolate into a chilled tall glass, leaving about 1 inch of space at the top for toppings.

Generously pipe or spoon the whipped cream on top of the poured frozen hot chocolate.

Drizzle the chocolate syrup over the whipped cream, then sprinkle chocolate shavings or mini chocolate chips on top. If desired, dust with a tiny pinch of cinnamon or cocoa powder for extra aroma.

Insert a straw and serve immediately. Optionally serve with an extra drizzle of chocolate syrup down the inside of the glass for a decorative effect.