Why You'll Love It
- - No fancy equipment needed, just a pot and a tray.
- - The chocolate ice cubes keep the drink cold without watering it down.
- - Warm cocoa aroma meets a refreshing chill, perfect for any weather.
- - Easy to customize with your favorite toppings.
“A perfect balance of sweet and cool; my kids love the melting chocolate surprise!”
Essential Ingredient Guide
- Cocoa powder: Choose a high‑quality unsweetened cocoa for depth; sift to avoid clumps.
- Chocolate for ice cubes: Use bittersweet or semi‑sweet chocolate; melt gently and pour into molds.
- Milk (or dairy‑free alternative): Whole milk gives creaminess; almond or oat work nicely for a lighter feel.
- Sugar or sweetener: Adjust to taste; honey adds a floral note, but simple syrup dissolves fastest.
- Vanilla extract: A splash enhances the cocoa’s natural warmth.
- Optional pinch of salt: A tiny pinch balances sweetness and heightens flavor.
Complete Cooking Process
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Ingredient Readiness:
Sift cocoa, melt chocolate, and chill the cubes ahead of time so they’re ready to mingle.
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Flavor Development:
Warm milk with cocoa, sugar, vanilla, and a pinch of salt; gentle heat lets flavors marry.
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Texture Control:
Add chocolate ice cubes just before serving; they keep the drink cool while releasing silky chocolate.
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Finishing Touches:
Top with a light dusting of cocoa or a drizzle of melted chocolate for visual appeal.
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Serving Timing:
Serve immediately after assembling, while the cubes are still solid and the cocoa is chilled.
- Freeze the chocolate cubes in silicone molds for easy release.
- Warm the milk just until steam rises; over‑boiling can scorch cocoa.
- Stir constantly to avoid cocoa pockets.
- Taste before chilling; adjust sweetness now.
Pro Tips
I’ve found that letting the cocoa sit for a minute off the heat lets the sugar fully dissolve. So, when you pour over the ice cubes, the drink stays smooth and doesn’t get gritty. It also gives a moment to breathe, a small pause that feels intentional.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use real cocoa, not cocoa‑flavored powder.
- Don’t over‑fill the ice‑cube tray; leave room for expansion.
- Serve in a clear glass to show the melting cubes.
Frequently Asked Questions
→ Can I use dairy‑free milk?
Absolutely; oat, almond, or coconut milk work well and keep the drink creamy.
→ What type of chocolate works best for the cubes?
A bittersweet chocolate (70% cacao) offers a rich flavor without being overly sweet.
→ How long can I store the chocolate ice cubes?
Freeze them in an airtight container for up to two weeks.
→ Can I add spices?
A pinch of cinnamon or a dash of chili powder adds warmth that pairs nicely with the chill.
→ Is it okay to sweeten with honey?
Yes, honey dissolves well in warm milk and adds a subtle floral note.
→ Do I need a special glass?
A tall, clear glass showcases the melting cubes; any sturdy glass will do.
Chef's Tips
If the cocoa feels too thick, add a splash of cold milk before serving.,For extra flavor, stir in a pinch of cinnamon with the cocoa powder.,Use reusable silicone molds for easy release and less waste.
Nutrition Facts
per serving
210
Calories
7g
Protein
26g
Carbs
9g
Fat
Taste Profile
Creamy with a cooling chocolate finish
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Non‑dairy milks keep the drink creamy; choose unsweetened to control sweetness.
Liquid sweeteners dissolve instantly, reducing the need for extra stirring.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper or a dash of chili powder for a subtle heat that contrasts with the chill.
Minty Refresh
Stir in a few drops of peppermint extract for a cool, holiday‑like twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑boiling the milk, which can scorch the cocoa.
- Using low‑quality chocolate that melts too quickly.
- Skipping the pinch of salt, resulting in flat flavor.
Meal Prep & Storage
Make Ahead Tips
You can melt the chocolate and freeze the cubes a day ahead; store the cocoa base in the refrigerator and reheat gently before serving.
Leftover Ideas
Reheat the cocoa gently and add fresh ice cubes if needed; the melted chocolate will blend back into the drink.
Perfect Pairings
Serve this with...
Cooking Timeline
Melt chocolate and pour into ice‑cube tray; set aside to freeze.
Combine milk, cocoa, sugar, vanilla, and salt; warm and whisk until smooth.
Let cocoa rest briefly, then assemble drinks with frozen chocolate cubes.
Add optional toppings and serve immediately.
Iced Hot Cocoa with Chocolate Ice Cubes
Cool down with iced hot cocoa with chocolate ice cubes, a refreshing twist on a classic comfort drink perfect for any season.
Timing
Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 cups whole milk (or dairy‑free alternative)
- 02 3 tbsp unsweetened cocoa powder
- 03 2 tbsp granulated sugar
- 04 1 tsp vanilla extract
- 05 Pinch of sea salt
- 06 4 oz bittersweet chocolate, melted for ice cubes
Optional Toppings
- 01 Whipped cream
- 02 Chocolate shavings
- 03 Marshmallows
Instructions
Melt the bittersweet chocolate slowly in a double boiler, then pour into a silicone ice‑cube tray. Freeze until solid, about 2–3 hours.
In a saucepan, combine milk, cocoa powder, sugar, vanilla, and salt. Warm over medium heat, whisking continuously until smooth and steaming.
Remove from heat and let the cocoa sit for a minute; this helps the sugar fully dissolve.
Fill each serving glass with 2‑3 chocolate ice cubes, then pour the warm cocoa over them, allowing the cubes to melt gradually.
Top with optional whipped cream, chocolate shavings, or marshmallows, and serve immediately.
Notes & Tips
- 1 If the cocoa feels too thick, add a splash of cold milk before serving.
- 2 For extra flavor, stir in a pinch of cinnamon with the cocoa powder.
- 3 Use reusable silicone molds for easy release and less waste.
Tools You'll Need
-
Saucepan
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Whisk
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Silicone ice‑cube tray
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Measuring spoons
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Tall serving glasses
Must-Know Tips
- Don’t over‑heat the milk; it can scorch and taste bitter.
- Freeze chocolate cubes in a single layer to avoid sticking together.
- Taste before adding ice cubes; adjust sweetness now.
Professional Secrets
- Room‑temperature milk mixes with cocoa more evenly.
- Low simmer, not boil, preserves the chocolate’s aroma.
- Finishing with a drizzle of melted chocolate adds glossy visual appeal.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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