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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