How to Make Iced Chocolate

It's hard to picture the sun as a roaring fireplace, but turning hot chocolate into a winter drink is easy. For an even nicer treat, add ice cream for a milkshake consistency.

Ingredients

Cold Drink

• 1 tsp (5mL) cocoa powder (adjust to taste)
• 1 tsp (5mL) sugar (adjust to taste)
• 1 mug milk or water
• several ice cubes

Dessert

• 1½ cups (360mL) milk
• ¾ cup (180mL) vanilla or chocolate ice cream
• generous scoop of crushed ice.
• 1 tbsp (15mL) chocolate sauce
  • to make your own: 7 oz (200g) finely chopped chocolate, ½ cup (120mL) heavy cream

Method 1

Cold Drink Recipe

1. 
   1
   Start with a mug of milk or water. Iced chocolate made with milk has a much richer flavor. You may use water instead, but it's not recommended unless you do not drink milk.
   

   • You can experiment with various milk substitutes as well.
2. 
   2
   Mix in cocoa powder and sugar to taste. Start with one teaspoon (5mL) of each ingredient and adjust from there. You may use baking cocoa or unsweetened cocoa powder.
   

   • Dutch processed cocoa powder is less bitter, which most people prefer for drinking.
   • You may replace both ingredients with a pre-made hot chocolate mix, but these mixes tend to have tons of sugar and almost no chocolate.
3. 
   3
   Microwave for 30–45 seconds. Yes, this recipe is for iced chocolate. But in a cold liquid, cocoa powder and sugar tend to clump. Warm the liquid just enough to dissolve the powder with a quick stir.
4. 
   4
   Chill for 30–60 minutes. Let it cool for a few minutes at room temperature, then move it to the fridge. Your chocolate should chill in about half an hour to an hour, depending on how cold your fridge is.
   

   • You can put the drink in the freezer for 5–10 minutes instead, but remember to take it out before it freezes. It's best to move it a plastic container first, since mugs and glasses can crack with rapid chilling.
5. 
   5
   Add ice. Add a few ice cubes to keep it cold, then drink. If you want a slushy drink instead, blend it with the ice in a food processor or strong blender.
6. 
   6
   Cover in toppings (optional). Try adding marshmallows, whipped cream, or cinnamon.

Method 2

Dessert Recipe

1. 
   1
   Make chocolate sauce (optional). This part is a bit tricky, so there's no shame in starting with store-bought sauce instead. If you're up for making it yourself, browse your options here or try this simple recipe:
   

   • Make a double boiler and pour a little water into the lower section.
   • Combine 7 oz (200g) finely chopped chocolate (any type) and ½ cup (120mL) heavy cream in the top of the double boiler. This is enough to make plenty of leftovers.
   • Bring to a simmer and stir constantly, until ingredients are mixed. If the chocolate loses its shine, reduce heat. If the sauce turns grainy, it's been overheated and is no longer usable.
2. 
   2
   Blend together all ingredients. Blend 1 tbsp (15mL) chocolate sauce, 1½ cups (360mL) milk, ¾ cup (180mL) vanilla or chocolate ice cream, and a generous scoop of crushed ice. To make an ice cream float instead of a thick, sludgy drink, add the ice cream after blending instead.
   

   • If you don't have a blender, whisk the chocolate sauce into the milk and top with ice cream and crushed ice.
   • Adjust the amounts however you like. Depending on the type and brand of chocolate, you may need to add more chocolate sauce.

   
   

   

   
   
3. 
   
   3
   Serve with toppings. Serve in a long glass with a straw and spoon. Optionally, add a drizzle of chocolate sauce on top, chopped nuts, or other ice cream toppings.

Tips

• Once you've found your preferred ratio of cocoa and sugar, mix the dry ingredients together in an airtight tin for your next cup of cocoa.