I am trying to keep these recipes on my knitting blog, but this one looks too good to not let you guys know about it, too. Of course, this is the no-holes-barred version, with all the extra fat and calories. I post it, as is, to keep the integrity of the recipe; but as always, you can modify it to fit your dietary needs and tastes.

In celebration of the warmer weather we’ve been having, I’ve decided to bump the recipe originally planned and post the one below. Apparently, this is a very popular drink at New York City’s Serendipity 3. It’s noted as being a celebrity hang out place on East 60th Street; so if you’re in the area, you might like to try it out… OR you can try the more economical version at home! Fred Thompson says that if you were to follow the original recipe, you’d have to go shopping in Europe. His version makes the shopping a lot easier. I really recommend this book if you love chocolate there are SO MANY creative ideas packed in this compact little book.

hot chocolate art

Summer’s Frozen Hot Chocolate

1 1/2 tsp. sweetened cocoa powder
1 1/2 tsp. Dutch-processed cocoa powder
1 1/2 tbsp sugar
1 tbsp salted butter, at room temperature
1 1/2 cups whole milk
2 oz. bittersweet chocolate, chopped
2 oz. semisweet chocolate, chopped
2 oz. milk chocolate, chopped
4 cups crushed ice
Sweetened whipped cream for garnish
Grated chocolate of your choice for garnish

  1. Place a double boiler over medium heat. Add both cocoa powders, the sugar, and the butter. Whisk until the cocoas and sugar have melted and creamed together with the butter.
  2. Add a little of the milk. Add the chocolates, whisking as they melt. Slowly pour in additional milk, reserving 1 cup milk for step 3. Whisk until the mixture is smooth. Remove from heat and let cool to room temperature.
  3. In a blender, make 3 servings at a time. Add 1/2 cup of the chocolate base, 1/2 cup milk, and about 2 cups crushed ice. Blend until smooth, adding more ice or liquid as needed to reach a perfect texture. (Repeat with remaining ingredients or store any unused chocolate base in the refrigerator, covered.) Pour frozen hot chocolate into large goblets and top with whipped cream and grated chocolate. Serve immediately with a straw and a long spoon.

Serves 6

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