SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Frozen Hot Chocolate

Makes: 8 servings
Prep 15 mins Freeze 6 hrs  to overnight
Frozen Hot Chocolate
  • 3/4  cup  sugar
  • 1/2  cup  unsweetened Dutch-process cocoa powder
  • 2 3/4  cups  low-fat milk
  • 1 - 2  cups  low-fat milk
  • 1/2  cup  tiny marshmallows (optional)

1. In a small saucepan, whisk together sugar and cocoa powder. Set aside 2 tablespoons of the 2 3/4 cups milk. Whisk in enough of the remaining 2 3/4 cups milk to make a paste. Whisk in the remainder of the 2 3/4 cups milk. Heat and stir over low heat until sugar is dissolved.

2. Pour chocolate mixture into clean ice cube trays. Cover and freeze for 6 hours to overnight.

3. Run hot water on bottom of ice cube trays to help release chocolate cubes. Place chocolate cubes in a large food processor. Add the reserved 2 tablespoons milk. Cover and process until mixture is smooth and lightened in color.

4. To serve, spoon 1/2 cup of the chocolate mixture into each of eight 6-ounce glasses. Using the 1 to 2 cups milk, spoon 2 tablespoons to 1/4 cup of the milk on top of chocolate mixture in each glass; stir slightly. If desired, garnish with marshmallows.

From the Test KitchenMake-Ahead Directions:
  • Prepare as directed through step 3. Store in an airtight container in the freezer for up to 3 days. If frozen more than 4 hours, let stand at room temperature for 15 to 20 minutes to soften slightly before serving.
Nutrition Facts (Frozen Hot Chocolate)
  • Servings Per Recipe 8,
  • cal. (kcal) 141,
  • Fat, total (g) 2,
  • chol. (mg) 6,
  • sat. fat (g) 1,
  • carb. (g) 28,
  • fiber (g) 1,
  • pro. (g) 5,
  • sodium (mg) 50,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe