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.

Sammy Mila
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Ingredients

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.

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  • 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.

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.

Nutrition Facts

460 calories, (21 g saturated fat, 2 g polyunsaturated fat, 10 g monounsaturated fat), 99 mg cholesterol, 174 mg sodium, 42 g carbohydrates, 3 g fiber, 34 g sugar, 11 g protein.

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