Today’s post is from Adrianne and Caroline of A Cozy Kitchen. Their blog is so full of mouthwatering recipes and beautiful photographs, you could spend hours in there trying to figure out what to try first. They picked the perfect warm weather treat to share with us today: Frozen Hot Chocolate Milkshake from TK member MamaFoodie. Take it away, gals!

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Like every other human on planet earth, I, too love a good milkshake. With the summer swiftly approaching, I’ve been on the lookout for a new one to whip up on those hot, sweaty days LA is known for. That’s why when I saw this Frozen Hot Chocolate Milkshake by Tasty Kitchen member MamaFoodie, I knew I’d found my ticket to milkshake heaven. In her blog, Mama Foodie explains that this shake was inspired by the Frozen Hot Chocolate served at a famous NY eatery, Serendipity. I haven’t had the chance to try the original, but if it’s anything like this recipe, then their long lines and extensive history make complete sense.

Most milkshakes involve just a few ingredients thrown together in a blender; admittedly, this involves a few extra steps. Trust me when I say it’s absolutely worth it.

Grab your blender. Let’s get our milkshake on!

Here’s the play-by-play:

You’ll need to get some ingredients together, most of which you probably already have in your pantry/freezer. The players are: ice, butter, sugar, semi-sweet chocolate chips, hot chocolate mix (or in my case, Dutch processed cocoa powder), evaporated milk and white chocolate chips.

In a double boiler (or a bowl set over a pot with simmering water), add the sugar, hot chocolate mix…

And butter. Place over medium heat and mix until combined.

It’ll become a thick chocolate, buttery paste. Try not to eat it.

Next add the semi-sweet chocolate chips.

And the white chocolate chips and mix over medium-low heat until they’re melted.

At this point, the mixture will be super thick. Take the pan off of the heat and pour in 1/2 cup of evaporated milk and mix well. The rest of the can will be used in a bit, so keep it close by.

To avoid a watery milkshake, you want to bring the mixture to room temperature. This is the perfect time to wash some dishes, curl your hair or put on some eyeliner.

Or better yet, make some homemade whipped cream and grab a few handfuls of marshmallows. Set them aside.

When the mixture is cooled down, grab your blender. When you get to this step, get excited. This means that you’ll be sipping on a milkshake in under 5 minutes.

Add the ice cubes.

Next, pour in the remaining evaporated milk.

And then add the chocolate mixture. Good heavens!

Blend everything together for a minute or so. When you take off the top you’ll be met with this chocolate, icy deliciousness!

 
 
 
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Take a few glasses and fill them up! Top with the whipped cream.

And sprinkle some marshmallows on top. Now if you’re feeling really crazy, grab your torch and toast those suckers.

It doesn’t get more delicious than toasted marshmallows over light whipped cream with a frozen chocolate milkshake underneath.

As I sat sipping on this chocolate sexiness, I tried to think of ways to improve on it, or provide you all with alternatives, but really there was no use. This recipe is pretty much perfect!

Thanks to Cindi for this yummy recipe! Be sure to check out her blog Mama Foodie for even more deliciousness.

Printable Recipe

Frozen Hot Chocolate

by MamaFoodie on February 21, 2010 in Drinks, Smoothies February 21, 2010 DrinksSmoothies

See post on MamaFoodie’s site!

4.85 Mitt(s) 14 Rating(s)

Prep Time: 10 mins

Cook Time: 5 mins

Difficulty: Easy

Servings: 4

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My take on the famous treat from a NYC restaurant. Hot chocolate flavor served up icy cold!

Ingredients

• 3 Tablespoons Granulated Sugar
• 1 package Hot Cocoa Mix (about 3 Tablespoons)
• 2 Tablespoons Unsalted Butter
• ⅓ cups Semi-Sweet Chocolate Chips
• ⅓ cups White Chocolate Chips
• 12 ounces, fluid Can Evaporated Milk, Divided
• 4-½ cups Ice
• Whipped Cream, To Taste
• Mini Marshmallows, To Taste

Preparation Instructions

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.

Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

 
 
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Adrianna and Caroline are the lovely ladies behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 
Let’s all take a moment of silence and respect for whoever first invented iced coffee. It’s about the best summertime treat (root beer floats are a close second). In fact, it’s one of my favorite drinks any time of the year.

Today’s recipe—Frozen Thai Iced Coffee—-is brought to us by Stephanie, adapted from King Arthur Flour. It’s an indulgent treat, complete with sweetened condensed milk, toasted coconut, and heavy cream. Oh yes.

Now, before you get all up on your high horse and complain, “That isn’t REAL Thai Iced Coffee,” let me make a concession. This is more of a Thai-inspired or, perhaps more accurately, Vietnamese-inspired iced coffee. Erika informed me that authentic Thai iced coffee is typically made with cardamom-infused coffee and evaporated milk instead of sweetened condensed. 

That sounds lovely, and I may have to try it sometime. But if you’re looking for a straight-up frozen coffee, this is an excellent recipe to try. Let me show you how to make it!

Here’s what you’ll need: strong coffee (I cold-brewed mine), sweetened condensed milk (I made mine from scratch), milk, vanilla, heavy cream, sugar (I used demerara), and coconut flakes.

Scoop the sweetened condensed milk into a large bowl.

Pour in the coffee …

The milk …

And the vanilla extract.

Whisk it all together until it’s nice and smooth. If you used hot coffee, you’ll need to chill this mixture in the refrigerator for 8 hours.

Pour into a shallow pan (I used a 13×9-inch glass dish) and place in the freezer until solid, about 4 hours.

Meanwhile, get your coconut nice and toasted. You can do this in the oven as well. I just prefer not having to preheat the oven.

Whip the cream with the sugar. 

Once the coffee mixture is solid, it’s ready to serve!

Scoop some into a cup.

Top with whipped cream.

Finish off with a sprinkle of toasted coconut.

Now go and enjoy!

Thank you so much, Stephanie, for sharing this amazing drink with us! Make sure you check out her blog, Girl Versus Dough. Her recipes have me salivating, especially this Thai Shrimp Fried Rice.

Printable Recipe

Frozen Thai Iced Coffee

by Stephanie | Girl Versus Dough on May 22, 2013 in Drinks May 22, 2013 Drinks

See post on Stephanie | Girl Versus Dough’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 8 hrs

Cook Time: -

Difficulty: Easy

Servings: 4

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Thai iced coffee turned into a frozen drink of wonderfulness.

Ingredients

• 2 cups Strong Hot Coffee
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 cup Milk, 2-Percent Or Whole Milk
• 1 teaspoon Vanilla
• 1 cup Heavy Whipping Cream
• 1 Tablespoon Granulated Sugar
• ½ cups Sweetened Coconut Flakes

Preparation Instructions

In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.

Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.

Meanwhile, make the whipped cream: Beat cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.

Toast the coconut: Heat oven to 350ºF. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.

Scoop frozen coffee mixture into serving glasses. Top with whipped cream and toasted coconut.

Adapted from King Arthur Flour.

 
 
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Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up. She also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

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