Ingredients:

  • 1 cup Skim Milk (or unsweetened non-dairy alternative)
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-Process preferred)
  • 1/4 cup Granular Low-Calorie Sweetener (e.g., Erythritol, Monk Fruit)
  • 1/2 tsp Instant Espresso Powder (Optional)
  • Pinch Fine Sea Salt
  • 1/2 cup Cold Skim Milk (or non-dairy alternative)
  • 1 tsp Pure Vanilla Extract
  • 3 cups Ice Cubes
  • Optional Topping: Light aerosol Whipped Cream or Dairy-Free Whipped Topping

Instructions:

  1. Combine Dry Ingredients: In the small saucepan, whisk together the cocoa powder, granular sweetener, instant espresso powder (if using), and salt. This prevents lumps.
  2. Add Liquid: Gradually whisk in the 1 cup (240ml) of cold milk until the mixture is smooth and resembles a thin, dark syrup (a slurry).
  3. Gently Heat: Place the saucepan over medium-low heat. Whisk continuously until the mixture is steaming and the cocoa and sweetener are fully dissolved—about 3 to 5 minutes. Do not allow it to boil vigorously.
  4. Transfer and Cool: Immediately pour the hot chocolate concentrate into a clean, heatproof bowl or container. Allow it to cool slightly on the counter for 10 minutes.
  5. Chill Thoroughly: Cover the container and place it in the refrigerator for a minimum of 1 hour, or until completely chilled. (This step is crucial for texture.)
  6. Load the Blender: Pour the thoroughly chilled chocolate concentrate into the high-speed blender jug. Add the remaining 1/2 cup (120 ml) of cold milk and the vanilla extract.
  7. Add Ice: Measure the 3 cups of ice cubes and add them immediately to the blender.
  8. Blend to Perfection: Start the blender on a low setting, then gradually increase to high. Blend rapidly until the mixture is completely smooth, thick, and uniformly frozen—usually about 30 to 60 seconds.
  9. Serve: Immediately pour or spoon the mixture into chilled glasses. Garnish with a light swirl of aerosol whipped cream or a dusting of extra cocoa powder.