We’ve jumped straight from “winter” to “hotter than the devil’s armpits in summer” summer. I really have no commentary to add on this except… blargh. It’s hot. Fortunately, I have the cure for the summer heat with this icy chill frozen hot chocolate drink.
We haven’t gotten the all-clear for kidlet to move up to the next level of milk desensitization, so we’re still going slow. And recently he whined about all the yummy treats I was making for other recipes that he couldn’t partake in because of liquid milk. But fortunately for him, I had a few cans of coconut milk I had sitting in the pantry waiting for some experimenting.
I also keep a Costco-sized tub of cocoa powder in my pantry. Not only is it great because the brand I get at Costco has no dairy or nut contamination in it, it’s also convenient to buy the giant tub when you’ve got a 7 year old chocoholic who asks for all chocolate things all the time. Seriously, this kid of mine managed to consume a dry chocolate cereal in such a fashion that he looked like he smeared pudding all over his face. It’s not out of the realm of possibility that he licked it and rubbed it all over himself.
But I digress. These large tubs of cocoa powder have been my enabler for all-winter-long hot chocolate from scratch, a habit that we had to abandon once it started being over 30 degrees celcius outside (that’s about 90 degrees for my American audience here, and yes, Canada really does get this hot). But you know, the iced hot chocolate thing is in, baby!
It was a simple matter to toss together my usual fixings for hot chocolate in a blender with some ice and a can of full-fat coconut milk for the richness you just can’t get with almond or soy milk. A little vanilla for some extra oomph, a squirt of chocolate syrup around the sides to make it pretty, and, of course, I now keep Gay Lea’s Real Coconut Whipped Cream in my fridge at all times. Not only is it vegan-friendly and dairy-free for his allergies, I also like sticking the nozzle in my face hole and doing that whole whipped cream directly into mouth thing.
Holy crap, it’s good. And convenient. I don’t have to do the whole “leave a can of coconut milk in the fridge for x hours and whip to a froth” fiasco.
- 2 cups ice
- 1 can full-fat coconut milk
- 1/2 cup + 2 tablespoons cold water
- 5 tablespoons pure dutch process cocoa powder
- 5 tablespoons sugar
- 1 teaspoon vanilla extract
- Gay Lea Coconut whipped cream
- Chocolate syrup
- In a blender, combine all the ingredients except the whipped cream and chocolate syrup. Pulse to break down the big ice chunks, then blend on high until smooth.
- Drizzle chocolate syrup on the insides of your serving glasses. Fill with iced chocolate mixture.
- Top with coconut whipped cream and more chocolate syrup.
Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.