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Ingredients
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Chocolate base
Finishing & serve
Method
Chocolate base
Combine dry chocolate ingredients
In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and a pinch of fine salt until evenly combined and free of lumps.
Heat milk and cream
Pour 1.5 cups whole milk and 1/4 cup heavy cream into a small saucepan. Warm over medium-low heat until just steaming and small bubbles form at the edge (do not boil), about 3–4 minutes.
Melt chocolate
Stir in the finely chopped semisweet chocolate (1 oz) until melted and fully incorporated. If needed, return to very low heat and stir constantly just until smooth. Do not overheat.
Finish base
Whisk in 1/2 tsp vanilla extract. Taste and adjust sweetness: if too rich or sweet, stir in up to 2 tbsp cold water to loosen and reduce intensity. Let the chocolate mixture cool to room temperature, about 10–15 minutes, then chill in the refrigerator for at least 20 minutes until cold (or use an ice bath to speed chilling).
Finishing & serve
Prepare the glass and ice: Fill a 16 oz serving glass with 1.5 cups of ice cubes (or enough to reach near the top).
Assemble the iced chocolate: Once the chocolate base is thoroughly chilled, pour it over the ice. If the base is very thick, stir briefly to combine; add up to 2 tablespoons cold water to reach the desired drinking consistency.
Optional garnish: Top with about 2 tablespoons whipped cream and sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder.
Serve: Insert a straw and serve immediately. Stir before drinking if ingredients separate.