Inspired by my daughter’s expert backyard ‘cooking’, here’s a recipe that’s perfect for the little (or big) hot chocolate lovers in your life! Infused with ginger and vanilla and topped with blush colored whipped cream, this frozen hot chocolate brings a bit of special to any ordinary summer day!
My daughter is a hot chocolate addict. Seriously, she will drink hot chocolate on any sweltering, hot summer day. When she is ‘cooking’ in the backyard she always makes soup or…….you guessed it, HOT CHOCOLATE!
When I inquired about what made this particular batch of ‘hot chocolate’ so special, she said, “It has a dash of ginger, a hint of vanilla and raspberry whipped cream on top!” I don’t know about you, but that sounds really, really good to me (minus the bucket, shovel, grass and mud)!
So we put our heads together and came up with a pretty fantastic, quick and easy recipe for frozen hot chocolate. As per her specifications it has all the aforementioned ingredients + a few more to make it suitable for human consumption. 😉
P.S. I resisted the urge to add pink food coloring to make the whipped cream ‘look’ raspberry and pipe it with a fancy star tip because she seriously couldn’t wait a minute longer to take a big swig! In retrospect, this frozen hot chocolate didn’t need any frills, it was special enough just as it is. Enjoy! 🙂
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1 TBSP powdered sugar
- 1 tsp vanilla extract
- 2 cups milk (I use 2%)
- 2 cups ice cubes
- 3 TBSP cocoa powder
- 3 TBSP pure maple syrup or honey
- 1 tsp vanilla extract
- 1/4 tsp dry ginger
- Chocolate syrup, for drizzling (I use Trader Joe's Organic Midnight Moo).
- Puree raspberries in the blender for a few seconds.
- Press through a fine mesh strainer to remove the seeds.
- Optional: Rinse out the blender if you don't want any stray raspberry seeds in your hot chocolate, otherwise proceed to the next step.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip cream, powdered sugar and vanilla on high speed until stiff peaks form, about 2 minutes.
- Fold in the raspberry puree with a spatula. Set aside.
- Blend the milk, ice, cocoa powder, maple syrup or honey, vanilla and ginger on high speed in a blender for one minute.
- Pour into tall glasses.
- Garnish with raspberry whipped cream and a drizzle of chocolate syrup.