Sue Adams’ Frozen Hot Chocolate


  • 2 tablespoons of chocolate syrup
  • 6 ounces of milk
  • handful fresh mint leaves
  • ½ cup sweetened cocoa
  • whipped cream, for topping


– Whisk together chocolate syrup and milk

– Take a handful of mint and roll in between your hands to release its flavorful oils. Add to the milk and let infuse overnight.

– The next day, strain out the mint using a fine sieve

– Combine infused milk with sweetened cocoa (try using Ghirardelli Frozen Hot Cocoa Frappe Mix) in a blender and blend until well mixed

– Add a cup of ice and blend until smooth

– Top with whipped cream and a drizzle of chocolate sauce and (optional), or a sprinkle of mini chocolate chips or chocolate sprinkles

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