How to Make Iced Chocolate

Are you dreading giving up hot chocolate as the weather gets warmer? Lucky for you, turning hot chocolate into a summer drink is easy! For an even nicer treat, add ice cream for a milkshake consistency.

Ingredients

Cold Drink

1 tsp (5mL) cocoa powder (adjust to taste)
1 tsp (5mL) sugar (adjust to taste)
1 mug milk or water
Several ice cubes

Dessert

1½ cups (360mL) milk
¾ cup (180mL) vanilla or chocolate ice cream
Generous scoop of crushed ice
1 tbsp (15mL) chocolate sauce
- to make your own: 7 oz (200g) finely chopped chocolate, ½ cup (120mL) heavy cream

Method 1

Method 1 of 2:

Cold Drink Recipe

1
Start with a mug of milk or water. Iced chocolate made with milk has a much richer flavor. You may use water instead, but it's not recommended unless you do not drink milk.
- You can experiment with various milk substitutes as well.
2
Mix in cocoa powder and sugar to taste. Start with one teaspoon (5mL) of each ingredient and adjust from there. You may use baking cocoa or unsweetened cocoa powder.
- Dutch processed cocoa powder is less bitter, which most people prefer for drinking.
- You may replace both ingredients with a pre-made hot chocolate mix, but these mixes tend to have tons of sugar and almost no chocolate.
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3
Microwave for 30–45 seconds. Yes, this recipe is for iced chocolate. But in a cold liquid, cocoa powder and sugar tend to clump. Warm the liquid just enough to dissolve the powder with a quick stir.
4
Chill for 30–60 minutes. Let it cool for a few minutes at room temperature, then move it to the fridge. Your chocolate should chill in about half an hour to an hour, depending on how cold your fridge is.
- You can put the drink in the freezer for 5–10 minutes instead, but remember to take it out before it freezes. It's best to move it a plastic container first, since mugs and glasses can crack with rapid chilling.
5
Add ice. Add a few ice cubes to keep it cold, then drink. If you want a slushy drink instead, blend it with the ice in a food processor or strong blender.
6
Cover in toppings (optional). Try adding marshmallows, whipped cream, or cinnamon.

Method 2

Method 2 of 2:

Dessert Recipe

1
Make chocolate sauce (optional). This part is a bit tricky, so there's no shame in starting with store-bought sauce instead. If you're up for making it yourself, browse your options here or try this simple recipe:
- Make a double boiler and pour a little water into the lower section.
- Combine 7 oz (200g) finely chopped chocolate (any type) and ½ cup (120mL) heavy cream in the top of the double boiler. This is enough to make plenty of leftovers.
- Bring to a simmer and stir constantly, until ingredients are mixed. If the chocolate loses its shine, reduce heat. If the sauce turns grainy, it's been overheated and is no longer usable.
2
Blend together all ingredients. Blend 1 tbsp (15mL) chocolate sauce, 1½ cups (360mL) milk, ¾ cup (180mL) vanilla or chocolate ice cream, and a generous scoop of crushed ice. To make an ice cream float instead of a thick, sludgy drink, add the ice cream after blending instead.
- If you don't have a blender, whisk the chocolate sauce into the milk and top with ice cream and crushed ice.
- Adjust the amounts however you like. Depending on the type and brand of chocolate, you may need to add more chocolate sauce.
3
Serve with toppings. Serve in a long glass with a straw and spoon. Optionally, add a drizzle of chocolate sauce on top, chopped nuts, or other ice cream toppings.