Frozen hot chocolate

It’s still so hot here in Auckland. The air is thick with humidity and it’s making everyone so grumpy. I really feel for the kids who have to sit in class during the hottest part of the day so sometimes an icy treat is the perfect end to the school day.

The original frozen hot chocolate (or ‘frrrozen’ as they call it at the restaurant) comes from Serendipity 3 in NYC. It is so famous that First Lady Jacqueline Kennedy tried to buy the recipe for a dinner at the White House but the owner refused to sell it to her. It’s simply a rich, homemade chocolate syrup blended with ice and milk to make a thick daiquiri-like shake. It’s pretty amazing!

There’re no two ways about it – this falls directly into the decadent treat category. It’s perfect for an after school treat or dessert on a hot summer night (or autumn as it is here.) It’s also easy enough to whip up on a whim, taking about 15 minutes, give or take.



3oz dark chocolate, I used Whittakers 62%
1 tablespoon cocoa
1 tablespoon sugar
1½c milk
2 tablespoons freshly brewed espresso (use decaf if you need to)
1 teaspoon vanilla extract
2c ice
whipped cream and garnishes for serving


Roughly chop the chocolate and melt it in a small bowl set over a pot of simmering water.
When it’s completely melted and smooth, remove it from the heat and whisk in the cocoa, sugar, ½c of the milk, coffee and vanilla.
Pour half of the mixture into a blender and add ½c milk and 1c ice. Blend until thick, like a frozen daiquiri. Pour into a glass and repeat with the other half of the mixture, ½c milk and 1c ice .

Garnish with freshly whipped cream and chopped chocolate and serve immediately.

Processed with VSCO with c3 preset


  • adapted from The Barefoot Contessa.

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