Make the Famous Frozen Hot Chocolate at Home
I grew up in NYC drinking the famous Frrrozen Hot Chocolate from Serendipity on the Upper East Side. This place – it was really more than a restaurant as it also had tons of nick-knacks and bric-a-brac for sale – was known for this drink served in oversized glasses alongside gigantic hot dogs, burgers and other similarly gargantuan culinary delights. It was the place to go for birthday parties and was a little kid’s dream. Parents indulged us for a pretty penny. It was all about the ambiance and the idea that a beloved hot beverage could be served icy cold and slushy. Brilliant. So you have probably figured out by now that this is indeed a chocolate, milky slushy served monster size. It is meant to be shared. When the proprietors finally published the recipe it was like a mean joke! It called for so many different and specific chocolates that to make it on one’s own was ludicrous. Might as well just make a reservation. Then, years later, they came out with a powdered mix! It was not the same. Our version is so much better. Rich yet refreshing, icy, and creamy all at once. I like to serve this in two large glasses so that you can share with friends; your choice. The use of cocoa and several kinds of chocolates is homage to the originator’s approach. Use the best cocoas and chocolates that you can; I’ve made some suggestions. You do need a really good blender to crush up all of the ice. Also check out our round-up of other chilly chocolate beverages.
- 3 tablespoons sugar, divided
- 2 teaspoons natural cocoa, such as Askinosie, Scharffen Berger or Hershey’s
- 2 teaspoons Dutch-processed cocoa, such as Valrhona or Bensdorp
- 1 ½ cups cold whole milk, divided
- 2 ounces bittersweet chocolate, finely chopped, such as Valrhona Extra Bitter or Callebaut
- 2 ounces semisweet chocolate, finely chopped, such as Callebaut or Valrhona Equitoriale
- 2 ounces milk chocolate, finely chopped, such as Callebaut or Valrhona Jivara
- 4 cups ice cubes
- 1 cup chilled heavy cream
- Easy Chocolate Curls
- Place 2 tablespoons of the sugar and both cocoas in a saucepan and whisk to combine. Slowly whisk in about ½ cup of milk until blended and smooth. Add all 3 chopped chocolates and melt gently over low heat, whisking frequently. It will look like a chocolate sauce. Scrape into an airtight container and chill at least 3 hours or up to 2 days. The mixture will thicken, which is okay. Chill your glasses and have nice, wide straws handy (such as bubble tea straws).
- Right before serving whip the cream with the remaining 1 tablespoon sugar until soft peaks form; set aside. Place remaining 1 cup of milk in bottom of blender, then add chocolate mixture and top with ice. Blend on high until everything is combined and slushy. Pour into chilled glasses and top with whipped cream, then top with chocolate shavings. Serve immediately with straws. Your friends and family will worship you.
Bakepedia Tips
- You can use other cocoas and chocolates but stick with the amounts and the types.
- I use a Vita Mix, which is a large and powerful blender. If yours has a small-ish capacity or doesn’t crush ice well, divide the blending part into 2 batches.
- We get our bubble tea straws at Michael’s Craft stores. Check dollar stores, too.
Image: Peter Muka
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