Beauty Shot of Molly Yeh's Frozen Mint Hot Chocolates, as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Frozen Mint Hot Chocolate

Getting reviews...
  • 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.



  1. Pour the cold brew into 2 ice cube trays and freeze until solid, at least 4 hours.
  2. 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.
  3. 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.