Fro Ho Choco

As this I type, it is cur­rently 7 degrees F out­side. The snow has frozen to a crispy, crusty layer that no earthly crea­ture could man­age to make a snow­ball of, and the air actu­ally hurts to breathe.  But I am toasty warm and cozy inside my kitchen. The aroma of enchi­ladas waft­ing will­ingly  into my olfac­tory factory.

Is it weird to think of enjoy­ing a frosty cre­ation now, when the world out­side my win­dow is the epit­ome of natures frosty cre­ation? I think not. Hon­estly, if it were the mid­dle of sum­mer, I’d likely be too hot and wilty to have the energy to make this cup ‘o heaven. Besides, you prob­a­bly already have some Deep Dark Hot Cocoa Mix at the ready! I have been know to indulge in both treats, one right after the other. A study in dichoto­mous delight.

Fro Ho Choco

Serv­ing Size: 2 good sized servings


  • 4 cups crushed ice
  • 7 oz. good qual­ity chocolate–I use a com­bi­na­tion con­sist­ing of 4 oz. 60% (semi to bit­ter­sweet), and 3 oz. 30–40% (milk)
  • 1/4 cup Deep Dark Hot Cocoa Mix
  • 2 Table­spoons sugar
  • 8 oz. heavy cream
  • 4 oz. milk
  • Sweet­ened, whipped cream
  • choco­late shavings


  1. In a small dou­ble boiler**, put an inch of water in the bot­tom por­tion, and the chocolate(s), and 1/2 cup of the cream into the top por­tion. On low heat, slowly melt the choco­late and cream together. When com­pletely smooth, add the sugar and Deep Dark Hot Cocoa Mix. Whisk this together well. It will be slightly thick. Set aside.
  2. In a blender (hope­fully a good, pow­er­ful one.…**), put the four cups of ice. Add the remain­ing 1/2 cup cream and milk and blend a bit. Just try­ing to get a mix­ture going here. Slowly add the choco­late, sugar, cocoa mix­ture and blend well. Pour into two tall glasses and top off with a good swirl of sweet­ened whipped cream and choco­late shav­ings from a candy bar. Really this is just a gar­nish that looks awesome.…..
  3. Insert a clear plas­tic straw. I don’t know why, but it tastes best with a clear, plas­tic straw.….
  4. **A note regard­ing Blendtec and Vita­mix blenders: These suck­ers are almost TOO pow­er­ful for this recipe. The way they oper­ate makes it harder to liquify the choco­late mix­ture so this is what I do/suggest:
  5. When blend­ing the ice and the milks, have an extra 1/2 cup milk handy and add lit­tle amounts at a time until you get a liqui­fied layer going at the bot­tom. You’ll have to use a spat­ula or some­thing to keep it going. Then, add the choco­late mix­ture a spoon full at a time RIGHT DOWN THE MIDDLE! This will help to keep the choco­late from solid­i­fy­ing into lit­tle bits. Keep the whole mix­ture mov­ing with a spat­ula until it appears to be a con­sis­tent tex­ture and is blend­ing nicely.
  6. I think the ice cream fea­ture on these blenders is awe­some, but it means adjust­ing for reg­u­lar recipes sometimes.**

And now, because my toes are toasty warm, I give you two more vari­a­tions to test drive:

Malted Fro Ho Choco

replace the 1/4 cup Deep Dark Hot Cocoa Mix with 2 Table­spoons Malted milk pow­der and 2 Table­spoon Deep Dark Hot Cocoa Mix. Sprin­kle malted milk pow­der on top instead of choco­late shavings.

Salted Caramel Fro Ho Choco

In the choco­late mix­ture, add 1/3 cup caramel sauce instead of 2 Table­spoons sugar. Driz­zle caramel sauce over whipped cream.

**(If you don’t own a dou­ble boiler, and I don’t, just use a small pan with an inch of water in the bot­tom, and a medium sized stain­less steel bowl fit­ted into the top of the small pan.)

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