Frozen Mint Hot Chocolate
- Level: Easy
- Yield: 4 small servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 21
- Saturated Fat
- 19
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 18
- Total: 4 hr 10 min (includes freezing time)
- Active: 10 min
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
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.