Cool Down with Hot Chocolate

The summer heat (especially in Florida) is beyond crucial so how do we cool down while enjoying our favourite pastime of hot chocolate?

Well let me introduce you to our recipe of the week, Frozen Triple Hot Chocolate!

This also makes a fabulous dessert. For a dessert with a kick, add about 1/4 cup Kahlua, Tia Maria, or a chocolate liqueur to the mixture. For a mocha flavor, add one to two teaspoons instant espresso powder. Definitely garnish the desserts with shaved chocolate. This recipe serves four.

Ingredients

1 (3.53 ounce) CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate, chopped*
2 cups HERSHEY'S chocolate milk
2 tablespoons HERSHEY'S unsweetened natural cocoa powder
2 tablespoons granulated sugar
3/4 teaspoon pure vanilla extract
2 cups ice cubes

Directions

Melt the chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the saucepan and let the chocolate cool to room temperature.

Blend the chocolate milk, cocoa powder, sugar, and vanilla in a blender until the sugar is dissolved. Add the chocolate and blend until mixture is smooth. Add the ice cubes and blend just until slushy. Serve immediately in glasses.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.

Let me know what you guys think about this recipe and look out for more on the way!