Frozen Mint Hot Chocolate

Name: Frozen Mint Hot Chocolate
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: 4 small servings
Ingredients: 10 ounces store-bought cold brew coffee; One 13.5-ounce can full-fat coconut milk, refrigerated; 1/4 cup (20 grams) unsweetened cocoa powder; 1/3 cup granulated sugar; 1/4 cup fresh mint leaves, plus mint sprigs, for topping; Shaved chocolate, for topping

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Level: Easy

Total: 4 hr 10 min (includes freezing time)
Active: 10 min

Yield: 4 small servings

Frozen hot chocolate is simply hot chocolate ingredients blended with ice, so it’s icier and a little more refreshing than a creamy milkshake. I’m using coffee ice cubes instead of regular ice because coffee enhances chocolate really well, and when it’s paired with fresh mint, it’s reminiscent of one of the best times of day: that first sip of coffee after brushing your teeth. Coconut milk does double duty by adding creamy depth to the drink and a whipped topping on top.

Level: Easy

Total: 4 hr 10 min (includes freezing time)
Active: 10 min

Yield: 4 small servings

Ingredients

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10 ounces store-bought cold brew coffee

One 13.5-ounce can full-fat coconut milk, refrigerated

1/4 cup (20 grams) unsweetened cocoa powder

1/3 cup granulated sugar

1/4 cup fresh mint leaves, plus mint sprigs, for topping

Shaved chocolate, for topping

Directions

Pour the cold brew into 2 ice cube trays and freeze until solid, at least 4 hours.
Open the can of cold coconut milk. Remove 1/2 cup of the congealed coconut fat floating at the top of the can into a medium mixing bowl. Using a hand mixer, beat the coconut cream to stiff peaks. Refrigerate while you make the “hot” chocolate.
In the carafe of a high-speed blender, pour the remaining coconut milk. Add the cocoa powder, sugar, mint leaves and coffee ice cubes. Blend on high until thick and smooth. Pour into four 6-ounce glasses and top with the whipped coconut cream, shaved chocolate and a mint sprig. Serve immediately with a straw.