Ina Garten Frozen Hot Chocolate

Ina Garten frozen hot chocolate is a thick, creamy chocolate drink made with bittersweet chocolate, coffee liqueur and ice, ready in 25 minutes. Save this easy dessert drink for Thanksgiving, holiday parties or date night, because it blends up in minutes and serves four people.

Blend the chocolate mixture with the ice for several minutes, until it turns thick like a frozen daiquiri. Stop too soon and you get a watery, icy drink instead of a smooth, spoonable one.

Ina Garten built this as her homage to the famous frozen hot chocolate at Serendipity 3, the New York restaurant where Jeffrey took her on a date. She melts real bittersweet chocolate and adds cocoa and a splash of coffee liqueur, so it tastes richer than any hot chocolate mix (source: Cooking for Jeffrey, 2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Frozen Hot Chocolate

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

420

kcal

Melted bittersweet chocolate, cocoa and half-and-half blend with milk and ice into a thick, frosty shake. Whipped cream and grated chocolate finish each glass.

Ingredients

• 4 ounces bittersweet chocolate, such as Lindt
  

• 1 1/2 tablespoons unsweetened cocoa powder, such as Pernigotti
  

• 1 1/2 tablespoons sugar
  

• 1/2 cup half-and-half
  

• 1 1/2 cups whole milk
  

• 4 tablespoons coffee liqueur, such as Kahlúa, or brewed espresso
  

• 1 teaspoon pure vanilla extract
  

• 4 cups ice
  

• Sweetened Whipped Cream, for serving
  

• Grated bittersweet chocolate, for garnish
  

• Straws, for serving
  

Directions

• Melt the chocolate: Break 4 ounces bittersweet chocolate into pieces and put them in a medium bowl set over a pot of simmering water. Stir now and then until it just melts.
• Make the chocolate base: Take the bowl off the heat, then whisk in 1 1/2 tablespoons cocoa powder, 1 1/2 tablespoons sugar and 1/2 cup half-and-half. Set it aside while you get the blender ready.
• Blend the first batch: Put 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until it is thick but not icy.
• Adjust the texture: If the drink is too thick or too thin, add a little more milk or ice. Aim for the consistency of a frozen daiquiri.
• Serve the first glasses: Pour the drink into two 10-ounce ice cream soda glasses. Top each with a generous dollop of sweetened whipped cream and some grated bittersweet chocolate.
• Blend the second batch: Repeat with the remaining milk, coffee liqueur, vanilla, chocolate mixture and ice for the other two glasses. Serve ice cold with straws and long-handled spoons.

Tools for this recipe

• Vitamix E310 blender, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without alcohol?

Yes, the recipe already allows brewed espresso in place of the coffee liqueur. You keep the coffee flavor that deepens the chocolate, and the drink stays just as thick.

Which chocolate works best for frozen hot chocolate?

Ina Garten prefers Lindt bittersweet chocolate after testing many brands. A good bittersweet bar melts smoothly and gives the drink a deep chocolate flavor.

Can I make the chocolate base ahead of time?

The melted chocolate, cocoa, sugar and half-and-half mixture can be made before you blend. Whisk it again if it thickens, then blend each batch with the milk and ice when you are ready to serve.

Can I make this without a blender?

A blender is what turns the ice into a smooth, thick drink, so I would not skip it. A food processor can work in a pinch, though it may need more milk to move the ice around.

What is the most common mistake with this drink?

Under-blending is the big one, since you want the mixture thick but not icy. Keep blending for several minutes, then add a splash of milk or a few more ice cubes to fix the texture.