FROZEN HOT CHOCOLATE
Whether or not you’ve tasted this signature dessert from the Manhattan restaurant Serendipity, this food storage friendly and slimmed-down version is a perfect summer treat. (Only 150 calories and virtually no fat.)
Storage Ingredients
1/2 cup chocolate syrup
1 cup fat-free evaporated milk
1/2 teaspoon vanilla extract
3 cups ice cubes
Combine chocolate syrup, evaporated milk, vanilla and ice in a blender until smooth. If you want to be as fancy as the restaurant, garnish individual glasses with a dollop of whipped topping and/or sprinkles of chocolate shavings.
Variations: Mexican Hot Chocolate–Add 1/4 teaspoon ground cinnamon. Peppermint Hot Chocolate–Substitute 1/4 teaspoon mint extract for the vanilla extract.
Thanks to Joy Bauer, RD, TODAY show nutrition-diet expert, I have a last minute Visiting Teaching gift!
The summer months can be especially difficult to schedule appointments that work for you, your family, your companion’s schedule, work, and the sisters you’ve been called to serve. Believe me, I know. We tried all month long to set up something meaningful but just couldn’t seem to get it pulled together. Refusing to give up, I copied the visiting teaching message, marking paragraphs that impressed me most, and left it with this recipe and bag of supplies. Clearly, drive-by visits are not ideal, but I think it’s better than nothing. At least my sisters know that they’re on my mind and in my heart. Our efforts don’t have to be perfect in order to be valuable.
Tags: frosty treat for less, provident living dessert, visiting teaching to the rescue
June 30th, 2010 at 4:16 pm
Wow, I’ve been making frozen hot chocolate all this time and didn’t even know it!
Actually my version is a little different but we love it. I’m thinkin some frozen hot chocolate tonight!
xoxo
June 30th, 2010 at 7:57 pm
My version uses baking cocoa and powdered milk instead of evaporated milk and chocolate syrup, but it’s still food storage friendly. I adapted this recipe: http://www.hillbillyhousewife.com/magicmilkshakes.htm , omitting the oil and non-stick spray (I didn’t find they made a difference) and reducing the milk powder and sugar. It’s so dark and chocolaty!
And thanks for the reminder that I need to call the sisters in my branch for their VT reports!
June 30th, 2010 at 10:25 pm
I tried this recipe, yes again, but used 1 cup of hot water and 1 cup of non-instant powdered milk. I added 1/2 cup of choc. syrup, 4 cups of ice, and a full teaspoon of vanilla. Really really good! Thanks for your tip Elizabeth. I’ll try the recipe with cocoa next. It’s my job!
July 5th, 2010 at 3:32 pm
You can get really cute Visiting Teaching handouts (cards) at http://www.theideadoor.com
July 5th, 2010 at 3:37 pm
Liesa, I hope you don’t mind if I share a summer time favorite of mine with everyone.
Water is a must for our bodies, right? Well I must admit that I don’t really like just plain water, never really have. Anyway, a few years ago I came across a fun way to make water more enjoyable with no added sugar or calories of any kind, it’s easy and more important…it’s so YUMMY!! I’ve been experimenting with other flavors this summer and so far every flavor has turned out great.
Bring 2 quarts of water to a boil, turn heat down to just a simmer. Take a big stalk of mint that has been cleaned under running water and take off all the leaves. Put the leaves in the simmering water and let simmer for 10 minutes. DO NOT BOIL, just simmer. When done simmering take the leaves out and let water cool slightly then pour into container of choice and refrigerate till cold or pour over a tall glass full of ice! No sugar added but very flavorful!!!
I also like lime water, lemon water and am working on orange water but the mint and lime are by far my favorite.
For the citrus flavors (lime, lemon and orange), bring the water to a boil and add the zest (no juice just zest) of the fruit of choice and proceed as for the mint and let it simmer slightly. I find that for the citrus you need the zest of 2 fruits to make it work (then I juice the fruit and freeze the juice in ice cube tray for later use). The zesst adds just the right flavor without the bitter after taste of the juice.
This is a great way to enjoy the hot days of summer with an ice cold glass of water and I find that I drink a ton more water this way.
Enjoy! xoxo
July 8th, 2010 at 10:34 pm
I love flavored water. All of your fabulous suggestions sound especially good after spending the past two days up at Stake Young Women’s Camp. (not that we haven’t had amazing food…)
Thank you Kris!
July 9th, 2010 at 8:47 am
If you make the orange flavor, be careful not to use to much rind. I used an entire orange and it was way to much but just a pinch works great. You could also cut back a little on the lemon but the lime you need about 2.
Off to make more!!
xoxo