So what’s a girl to do when it’s 0 degrees outside and there’s nothing but snow and ice in the forecast for days and days to come?
Why, she should make a boozy, chocolate-y, whipped creamy, frozen concoction, of course!
Sure, I realize that frozen hot chocolate already had its Big Moment years and years ago, but as I’ve expressed before here on ITSF, I’m not necessarily the trendiest of people. Besides, desperate times call for desperate measures, and when you’re fresh out of eggs and cream but the roads are covered in black ice, sometimes ice cream just isn’t an option.
This frozen hot chocolate was my happy accident of the weekend. Originally, I set out to make hot chocolate ice pops with marshmallow cream in the centers, but then I realized that I didn’t have the patience (or ingredients) to make homemade marshmallows.
No, dear reader, I did not have marshmallows…but I did have something that would prove to be much, much more useful in this impossibly cold weather….
Behind my husband’s whiskey bottles, tucked deep into the darkest spot of our liquor cabinet, there it was, in all its glory – the hallmark of my early twenties: Whipped cream flavored vodka.
Whipped cream vodka will always hold a special place in my heart for a few reasons. Primarily, because it tastes more like a milkshake than alcohol, which is one of my minimum requirements concerning adult beverages. Plus, you don’t have to know anything about mixology to make a crowd pleasing drink when working with this little gem – just mix with some root beer, top with whipped cream, and voila – boozy root beer floats!
(For those of you who don’t happen have the tastebuds of a 19 year old girl, I apologize profusely for this rant. Refining my palate is one of my self-improvement projects for 2015).
Needless to say, I was extremely excited about my back-of-the-cabinet find; so excited, in fact, that I became incredibly heavy-handed while pouring the vodka into my popsicle base. A few hours later, I realized that my popsicles weren’t going to freeze any time soon. Growing more impatient by the moment, I did what anyone in a culinary emergency would do: throw the mistake into my Vitamix with some ice and hope for the best. And lo and behold, in less than 30 seconds, I had this frothy, gorgeous mess of a drink:
Swiss Miss? No thanks. I’ll take my boozy homemade version instead.
So just to recap, boys and girls: it’s never too cold for frozen hot chocolate (and it never hurts to throw a little vodka into the mix, either).
If you’re currently trapped under an unrelenting sheet of ice, you should probably give this a try because it’s wonderful…even if I am a few years late to the frozen hot chocolate game. If you have the opposite problem and are trying to beat the heat, nothing will cool down a hot day better than this stuff.
Vodka Spiked Frozen Hot Chocolate
You will need:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 3 tbs cocoa powder
- 1 tbs cornstarch (optional; I found it created a nice thickness)
- Heaping 1/4 cup chocolate chips
- 1/2 tsp vanilla extract
- 1 cup ice
- 1 or 2 ounces of vodka (or, to taste)
1. Combine whole milk, heavy cream, sugar, cocoa powder, and corn starch in a saucepan over medium heat. Whisk frequently and continue cooking until sugar and cocoa have dissolved and mixture is smooth.
2. Melt chocolate chips in the microwave in a microwave safe bowl; 15 second increments and stir until completely melted. Stir melted chocolate into the cream mixture.
3. Remove from heat and add vanilla extract; let cool to just about room temperature.
4. In a blender, add ice, chocolate cream mixture, and vodka. Blend on high for about 30 seconds, or until desired texture is achieved (I prefer a more Frappuccino-like texture).
5. Top with massive amounts of whipped cream, dust with cocoa powder and enjoy!