Whether it’s 90 degrees or only 9, this easy, paleo Frozen Hot Chocolate is a delicious treat you won’t want to pass up! Even if you need to drink it wrapped in a blanket…
Even if it’s February, and in most of country it’s still freezing cold, down here in the south it’s never really that cold. And even though I love soups year round – my to my kiddos’ chagrin – I do need a nice, cooling treat every now and again.
Since it is February and winter, hot chocolate is still on the menu, right? But since it’s already over 70 out and it’s not even lunch time, I think frozen hot chocolate is called for.
I first came up with this easy, paleo frozen hot chocolate recipe yeeeeears ago. Since then, I put it aside for my favorite dark chocolate pudding, some cake, or a cookie. Recently, though I’ve fallen in love with it again.
I totally blame that on living in the south.
And maybe on having five (almost 6!) kids to chase around.
Momma needs her chocolate. 😉
This recipe seriously is easy to make. I usually have all the ingredients on hand, and the only appliance you need is a blender. Even though I use my Blendtec, you can use pretty much any blender you have. It’ll work fine.
Though I make this recipe paleo, so I can enjoy it guilt-free, you can totally use whatever type of milk you want. Before I found out I was intolerant to all forms of any dairy (one of the saddest days ever), I used raw or whole milk.
You want the milk you’re using to be nice and high in fat. Not only because that kind of fat is good for you, but also because it helps the milkshake be niiiiiice and creamy.
Of course, you could totally not use any milk at all if you really want to. I’ve made this with coffee before, and while it’s more icy, it’s still completely delicious!
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Easy, Paleo Frozen Hot Chocolate
Free from grain, gluten, eggs, dairy, and refined sugar.
Makes 2 servings.
- 2 c. coconut milk, or milk of choice (I like to use my homemade coconut milk)
- 2 heaping T. cocoa powder
- 1/2-1 t. grass-fed gelatin (optional, I like to use Perfect Supplements’ gelatin)
- 2 heaping T. raw honey (or other sweetener for low carb)
- 1 t. vanilla (optional, I like to make my own)
- 2 c. ice (or less, if you want it more watery than milk-shakey)
- coconut whipped cream & cinnamon for garnish (optional)
Place everything in the blender (this is the one I use) with ice on top, and blend on high until smooth.
Top with a dollop of homemade coconut whipped (recipe here!) and a sprinkle of cinnamon. Enjoy!