Frozen Hot Chocolate
Cold chocolate drinks you blend at home — protein frozen hot chocolate, a chocolate frappuccino, frozen hot chocolate with evaporated milk — for hot afternoons.
★ snack
snackprotein frozen hot chocolate
high protein and low calorie! full macros and video on my instagram big.dawg.kitchen
Ila NathansonIngredients
- 80g frozen plain non fat greek yogurt
- 40g frozen almond milk
- 6g dutch processed coco
- sprinkle espresso powder
- 20g chocolate protein powder
- 6g sugar free chocolate pudding mix
- 2g xantham gum
- 15ml vanilla bean coffee creamer
- 30g vanilla greek yogurt
- 135 ml almond milk
- handful (6-8) cubes ice
- 10g whip cream (topping)
- 15g zero sugar chocolate sauce (around cup)
Instructions
- 1in a blender add all ingredients and blend till a smooth texture forms!
- 2dress up the inside of your glass with chocolate sauce, pour in you frozen hot coco and top with whip cream
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Open in Pepper →Chocolate Cold Enough To Drink Through A Straw
Hot chocolate is a winter thing, but the craving doesn't quit in July. Blending it with ice turns the same cocoa and milk you already keep on hand into something thick and cold that kids will stand at the counter waiting for.
Cooks on Pepper reach for this collection on the hot afternoons when the kitchen is too warm to turn on the stove, after school lets out, or when somebody wants dessert but nobody wants to bake.
Every recipe here is a blender job. There's a protein frozen hot chocolate made with frozen Greek yogurt and Dutch-processed cocoa, a copycat chocolate frappuccino with vanilla ice cream, a rich frozen hot chocolate with evaporated milk and two kinds of chocolate chips, a double chocolate frappe, and a peppermint-spiked double iced hot chocolate.
Quick Tips
- 1
Freeze your milk first
Pour milk or almond milk into an ice cube tray and freeze 4 hours. It thickens the drink without watering it down like plain ice does.
- 2
Melt the chocolate smooth
For the evaporated milk version, melt the chips over low heat and stir constantly for 3 to 4 minutes so they don't seize or scorch.
- 3
Blend in two stages
Pulse the ice alone 5 or 6 times to break it up, then add the liquid and run it 45 seconds until there are no icy chunks left.
- 4
Go easy on extract
Peppermint extract is strong — start with 1/4 teaspoon, taste, and add more. A full teaspoon can take over a single serving.
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