I just got back from a trip to New York and after dreaming about it for years, I finally got to visit Serendipity for their Frozen Hot Chocolate!!! We walked up to the restaurant at 3 pm on a weekday only to be told there was a 2 hour wait. At 3 pm?! In the middle of the week?! That is crazy! Apparently it is like that almost every day. So I knew that it had to be good. We put our name in and took a walk around Central Park, stopped off for some Macarons from Lauderee, (OMG! Sooo good, get the vanilla!) then headed back to Serendipity. We got seated almost as soon as we got back and quickly ordered our Frozen Hot Chocolates. There were 5 of us and we all got our own. I am glad I did because it was amazing!! I finished every last drop.
Since I won’t be back for a while and I am already craving another one, I found this recipe to hold me over until our next trip up there. Plus, I am going to add coconut oil to get the health benefits in this not so healthy dessert. Enjoy!!!!
Frozen Hot Chocolate
Adapted from Serendipity 3
- 3 ounces best-quality chocolate
- 1 tablespoon Kelapo coconut oil
- 2 teaspoons store-bought hot chocolate mix
- 1 1/2 tablespoons sugar
- 1 1/2 cups milk
- 3 cups ice
- Whipped cream (recipe to follow)
- Chocolate shavings
Chop the chocolate into small pieces and melt chocolate and coconut oil in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.
Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy!!
Homemade Whipped Cream
Or use our Homemade Vegan Cool Whip recipe
- 1 cup heavy cream, very cold
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons light corn syrup
Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing.