Recipes and Cooking Frozen Hot Chocolate Be the first to rate & review! Go ahead and freeze cubes of this frozen hot chocolate right now so whenever the craving strikes, you're ready to add the chocolate ice cubes to the blender and whip up an easy chocolate dessert. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on June 7, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Freeze Time: 6 hrs Total Time: 6 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients ⅔ cup sugar ⅔ cup unsweetened cocoa powder 4 cup half-and-half or whole milk 2 teaspoon vanilla Directions In a medium saucepan combine sugar and cocoa powder. Gradually whisk in 2 cups of the half-and-half. Cook and stir over medium-low heat just until mixture comes to boiling. Gradually whisk in the remaining 2 cups half-and-half. Heat through but do not boil. Remove from heat. Stir in vanilla. Cool completely and pour into the compartments of two to three ice cube trays. Freeze at least 6 hours or overnight. For each serving, blend 5 or 6 chocolate ice cubes with 1/2 cup half-and-half or whole milk. Top with whipped cream and/or chocolate syrup, if desired. Matthew Clark Mexican Hot Cocoa: Prepare as directed, except stir 1 teaspoon ground cinnamon and, if desired, 1/2 teaspoon cayenne pepper into the sugar mixture. Add 1 teaspoon almond extract with the vanilla. Top each serving with whipped cream and a cinnamon stick. Mocha Hot Cocoa: Prepare as directed, except stir 1 tablespoon instant espresso coffee powder or 2 tablespoons instant coffee crystals into the sugar mixture. Top each servings with whipped cream and coarsely crushed chocolate-covered espresso beans. Salted Caramel Hot Cocoa: Prepare as directed, except whisk in 1/4 cup high-quality caramel sauce and 1/4 teaspoon salt with the vanilla. Top each serving with whipped cream, a caramel drizzle, and a sprinkle of salt. Minted Hot Cocoa: Prepare as directed, except add 1/2 cup peppermint schnapps or 1/2 teaspoon peppermint extract with the vanilla. Top each serving with whipped cream and crushed peppermint candies. Rate it Print Nutrition Facts (per serving) 460 Calories 31g Fat 42g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 460 % Daily Value * Total Fat 31g 40% Saturated Fat 21g 105% Cholesterol 99mg 33% Sodium 174mg 8% Total Carbohydrate 42g 15% Total Sugars 34g Protein 11g Vitamin C 2.5mg 13% Calcium 313.2mg 24% Iron 1.7mg 9% Potassium 617.3mg 13% Fatty acids, total trans 1g Folate, total 11.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.