Frozen Chocolate Malted

This delectable, icy concoction comes from the February 2002 issue of Living magazine. Apparently, it had been waiting in the file for its debut in my kitchen for six and a half long years. I just checked online, and this particular recipe isn’t there. There’s a note on the page from the magazine which reads "inspired by the frozen hot chocolate at Serendipity." So, I suppose my version is a second generation inspiration. My changes to the magazine’s version included decreasing the amount of heavy cream, increasing the amount of milk, and then making it a grown-up chocolate malted by adding Frangelico. It was a delicious, chocolaty, hazelnutty, glass of frozen goodness with whipped cream on top.

1 c heavy cream
3/4 c milk
6 T sugar
6 T cocoa powder
3 ounces Frangelico, or more to taste
1 heaping T malted milk powder
3 c ice cubes

-in a medium bowl, whip 1/2 cup of the heavy cream, refrigerate the whipped cream while continuing
-in a blender pitcher, combine remaining 1/2 cup heavy cream, milk, sugar, cocoa powder, Frangelico, and malted milk powder; blend until frothy
-while the blender motor is running, remove the lid insert and add a few ice cubes at a time allowing the ice to blend into the mixture after each addition; continue adding ice until the mixture is thick and smooth; serve in glasses topped with the reserved whipped cream

I almost immediately got a brain freeze. That’s ok though, I deserved it. I should have realized that this should have been savored for awhile. Our glasses became empty far too soon, and so did the blender pitcher. Be sure to procure at least double the quantities listed above so as to remedy this problem when it occurs.

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