Showing posts with label chocolate slushy. Show all posts
Showing posts with label chocolate slushy. Show all posts

Tuesday, July 26, 2011

Frozen Hot Chocolate and Enter to Win Cleo's new Coffeehouse Mystery: Murder by Mocha

Murder by Mocha is the
10th book in Cleo Coyle's
Coffeehouse Mystery
series. Now a bestseller
in hardcover and e-book
formats from Penguin's
Berkley Books and on sale
 in audio from AudioGo
(BBC audiobooks America)

To learn more about Cleo's
click here.

Serendipity (noun): finding the pleasantly unexpected by chance...

I have a delicious frozen hot chocolate recipe for you in this post, but your serendipity is also finding a chance to win some lovely prizes, including my new bestselling mystery.

TO ENTER MY MURDER BY MOCHA CONTEST, CLICK HERE and scroll down my more recent post for details on how to enter. It's a fun one!

As for this post, you will find a delicious Frozen Hot Chocolate recipe below, along with a tribute to my new mystery's culinary theme of chocolate and coffee and a little New York history…

Serendipity isn’t just any noun. It's the proper name of a legendary café in the basement of a New York Brownstone.

Three bohemians launched the white-washed space as a hipster coffee house of the 1950’s. Four tables, sixteen chairs, and one giant, old espresso machine were all they needed to attract nightly lines around the Upper East Side block.

The trendiest of avant-garde types were soon packing the place, including Andy Warhol, who declared it his favorite sweet shop. (As legend has it, he paid his checks with drawings.)

These days, Serendipity is as far from the avant garde as you can get. The Tiffany lamp-decked ice cream parlor primarily attracts families, couples looking for nostalgic romance, and kids celebrating birthdays.

Five decades may divide Serendipity’s then from its now, but one delicious bridge closes all gaps—chocolate! Frozen hot chocolate to be exact. Serendipity is world famous for it.

Although you may not have this legendary café in your town, today I’m going to show you how to make a tasty version of their famous frozen hot chocolate. How’s that for serendipity?

Serendipity's version of the frozen hot chocolate is pictured left; mine is below...

Cleo Coyle’s Frozen
Hot Chocolate

Cleo Coyle, who invites you
to "chill" with chocolate, is
author of The Coffeehouse
Visit Cleo's
Web site
I’ve seen a few versions of the Serendipity frozen hot chocolate recipe on the Net, and I have to say, they make no sense to me. Heat up milk and cool it again? Use 3 cups of ice, which dilutes the chocolate flavor? There is a better way.

My version of this icy chocolate drink is much simpler yet still quite tasty (IMO). It cooled me off nicely enough during our recent 100-degree heat wave in New York City (and I never had to turn on my stove, a very good thing indeed).

This recipe also is a great way to use up your hot cocoa before winter rolls back around. You don’t want all that hot chocolate mix to go stale on you, do you? Put it to good use now…

For a free PDF of this recipe that you can print, save, or share, click here or use the Print Friendly button at the end of this post.

Serves 2


2 one-ounce packets of your favorite hot chocolate or cocoa mix*
2 cups milk (skim or whole)
1 ounce semi-sweet chocolate, finely chopped or grated*
Whipped cream (optional)

*In the case of the hot chocolate mix and the chocolate, the higher the quality of the products, the better your drink will taste. (Duh, right?)

Step 1 – Make "Hot" Chocolate Milk: Whisk one packet of hot chocolate mix into one cup of cold milk. If you’re using loose hot chocolate powder instead of packets, then simply measure out enough powder to make the equivalent of one six- to eight-ounce serving.

Note: No need to heat the milk as some recipes direct. Simply whisk the milk and hot chocolate mix for 30 to 60 seconds until the powder is dissolved. Be sure to use a real whisk, not a spoon or fork. You’re finished when the liquid resembles smooth chocolate milk with no sign of powder or granules.

Step 2 – Make "Hot Chocolate" Ice Cubes: Pour the chocolate milk mixture into an ice cube tray. Chill in your freezer until solidly frozen. NOTE: When ready to use, if the frozen chocolate cubes stick to the ice tray, simply set the bottom of the tray in a warm water bath and use a knife to carefully dislodge the cubes.

Step 3 – Repeat and Blend: Repeat Step 1, using your second packet of hot chocolate to create another cup of chocolate milk. Place this milk in your blender with the "hot chocolate" ice cubes. Pulse the blender to chop the frozen cubes into fine particles. You can create a slushy drink with small ice chips (like a frozen margarita) or you can run the blender full speed until the mixture is completely liquefied yet still cold and frothy. But first...

Step 4 – Choco-fication: Add most of the finely chopped (or grated) semi-sweet chocolate into the blender with the hot chocolate slushy (holding back some of the semi-sweet chocolate for garnish). Pulse once or twice to mix. Pour into cups or mugs. Finish with whipped cream, then a final sprinkling of grated chocolate and…

Drink with joy!

~ Cleo Coyle, author of
The Coffeehouse

To view
The Coffeehouse Mystery series
click here or on the film strip.

To download more of my recipes
sign up to win free coffee, or
learn more about my books, visit my
virtual coffeehouse at...

by Mocha

Book #10 of
the Coffeehouse series

Now a national bestseller
in hardcover!

Includes chocolate recipes!

"...a tasty espresso-dark tale of
multigenerational crime and
punishment lightened by the Blend's
frothy cast of lovable eccentrics."
~ Publishers Weekly

To order
from Amazon,
click here 

To order
Barnes and Noble. click here.

To order
from an Indie bookstore, click here.

 Roast Mortem

Includes firehouse recipes!

A Reviewer’s Pick 
"Favorite Book
of the Year"
~ 2010
Now a national bestseller
in paperback!

 To order
from Amazon click here.

To order
from Barnes and Noble,
click here.

To order
from an Indie bookstore, click here.