A few years ago, okay 4 1/2 years ago (where does the time go!!)I got to take a girls weekend with my best friend to NYC to celebrate my 30th birthday! A few weeks later my husband lost his job, so I’m so grateful I went when I did because it’s not going to happen again for a long time! ANYWAY! While we were there we went to Serendipity to try the Frozen Hot Chocolate!
It was served in a giant bowl just like this one, overflowing onto a plate! It was fantastic and I KNEW I could make my own version. SO I went home and played around different variations tweaking my homemade Hot Chocolate. I tried using ice cream, using ice in a blender and using the ice cream maker. I found that the Ice cream maker created the BEST texture, great crystallization, for slushy perfection.
I love create a mint version of this, and even an amaretto version (one of my favorite flavors with chocolate). I think I’m going to try a peanut butter and a coconut version as well. Just switch some of the extract for anything else you want to try. Then I top it with loads of fresh whipped cream and some shaved chocolate to make it pretty! Serve it overflowing onto a plate to be JUST like Serendipity, but it IS a lot, so for my kiddo’s I use smaller containers. Serve it fresh, it won’t freeze quite right.
this frozen hot chocolate recipe is a copycat from serendipity nyc. It's super SUPER easy to make and based off my super popular homemade hot chocolate recipe so it's also delicious. Perfect for a warm supper day
- 1/4 C unsweetened cocoa powder
- 1/2 C granulated sugar
- 1/2 tsp salt
- 1/3 C water
- 2 C Whole milk
- 1 C heavy whipping cream
- 1 1/2 tsp vanilla or 1 tsp vanilla and 1/2 peppermint or other extract
- Mix the dry ingredients in a medium saucepan.
- Add the water, whisk and cook over medium high heat until it boils.
- Let it boil for 1 min then add the milk, cream and vanilla and stir well.
- Pour into a glass container and refrigerate until cool
- Stir it well again and pour it into the ice cream maker and turn it on.
- Leave it until it's the right consistency (about 30 mins I've found)
- Top with whipped cream and serve!
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