I remember the first time I visited the NYC dessert mecca Serendipity 3. It was many years before I moved to New York, on a trip with my mom and some family friends. We crammed into the tiny, kitchy dining room at the Upper East Side restaurant and looked through the enormous menu. I’m not sure I’d ever seen so many desserts on a menu outside of the Cheesecake Factory (hello Midwest childhood!), and I literally felt like a kid in a candy shop with seemingly endless choices.
We ordered what sounded like the most fun and whimsical dish on the menu: the frozen hot chocolate. It came to the table in an old fashioned dessert goblet big enough to hold a grapefruit, with frozen chocolatey goodness dripping over the sides.
Frozen hot chocolate tastes like a chocolate milk shake, but with an icy texture that keeps reminding you you’re tasting something frozen, hence the name. Some recreations call for melting chocolate, then cooling it, and blending it with milk and ice. This version takes the fuss out, using cocoa and non fat milk powder to achieve a creamy, chocolate base. The non-fat milk powder was a tip I found on Todd Wilbur’s site, and it makes a huge difference. Plus, if you made the Momofuku steamed buns recipe I posted a few months ago, it’s another chance to use that non-fat milk powder that’s probably hanging out in the back of your pantry!
Better yet, mix up a double or triple batch of the dry ingredients and keep on hand for your own frozen hot chocolate mix whenever chocolate cravings call!
adapted from Todd Wilbur
- 1/3 cup sugar
- 1/3 cup non-fat milk powder
- 3 tablespoons Ghiradelli or other dutch processed, high quality unsweetened cocoa
- 1 tablespoon Nestle cocoa
- 1 pinch sea salt
- 1 cup milk*
- 3 cups ice
- Whipped cream
- Chocolate shavings
- Combine sugar, non-fat milk powder, cocoa, and salt in a bowl and mix until well combined.
- In a blender, add milk, cocoa mix, and ice.
- Blend until combined but not totally smooth. Texture should still be a little icy.
- Pour into 2 glasses (or one giant goblet), top with whipped cream and chocolate shavings.
- Enjoy right away!
* If substituting with almond milk, soy milk or an alternative, use unsweetened varieties