The Proper Indulgence Velvety Frozen Hot Chocolate

Absolutely, yes! Making the chocolate concentrate a day or two in advance is top-notch prep, allowing the flavours to deepen and ensuring it’s perfectly chilled for blending when sudden cocoa cravings strike.

This usually means the chocolate base wasn't properly chilled; patience is key, or your ice-to-base ratio was a bit skew whiff. You need the base to be absolutely fridge cold to prevent instantly melting the ice upon blending.

Try incorporating warming spices like cinnamon and a pinch of cayenne for a sophisticated Mexican kick, or for a British garden party vibe, blend in a few drops of high-quality peppermint extract or a dash of black rum for an adult twist.

If your blender struggles with solid ice cubes, switch to using pre-crushed ice or small ice chips; alternatively, freeze some of the chocolate base in an ice tray and blend those chocolate ice bombs instead of water ice for guaranteed thickness.

Certainly! Swap whole milk for creamy oat milk or full fat tinned coconut milk, and ensure you use high-quality vegan dark chocolate for a delicious, yet slightly less calorie dense, dairy-free alternative.

While standard cocoa will do in a pinch, Dutch processed cocoa powder is the superior choice here, as it offers a smoother, darker, and less acidic chocolate flavour which contributes greatly to the velvet richness of this recipe.