Ingredients
6 fluid ounces milk
12 cup hot cocoa mix (or 2 packets...we use Swiss Miss Milk Chocolate flavor)
1 12-2 cups crushed ice cubes
whipped cream (optional)
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large 2-inch ice cubes — slow melting for spirits and cocktails
Large square ice cubes — slow melting for whiskey and cocktails
Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large 2-inch ice cubes — slow melting for spirits and cocktails
Large square ice cubes — slow melting for whiskey and cocktails
Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
pour milk into blender. add hot cocoa mix and ice. blend first at low speed and then high speed until ice is finely crushed and slushy. pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired. serve with a straw and enjoy! p.s. this recipe was originally posted using small ice cubes. at our shop we have a commercial blender that has no problem getting through these. since most people have regular blenders, i have changed it to crushed ice.