Iced Chocolate
It might seem fairly basic to make an iced chocolate, but there are little things that can add flair.
This also serves as a great base for an iced mocca and a little touch of ground ginger is a nice touch.
Ingredients
| - 2 scoops vanilla ice cream | - 1 cup (approx) milk |
| - 1 tbsp drinking chocolate | - 2 tsp icing sugar |
| - ½ tsp ground ginger (optional) | - 1 tsp instant coffee (optional) |
| - cinnamon (for sprinkling) | - whipped cream (in a can) |
Instructions
I prefer to make my iced chocolates in a pint glass. Mainly because it’s a really good size to get a stick blender into for mixing.
Add the ice cream, drinking chocolate, icing sugar and any optional extras into your pint glass (or suitably large drinking vessel).
Add just enough milk to allow the blender to still get into the glass and do it’s thing without making an unholy mess when activated. Seriously, this can get messy. Blend until thick and well mixed.
Add more milk to bring the mixture up to close to the top of the glass. Give the mixture a stir to combine.
Add your whipped cream in a suitably swirly pattern.
Sprinkle some cinnamon lightly on the cream and stick a straw in it.