Frozen Caramel Hot Chocolate
8 oz. semisweet chocolate, coarsely chopped
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 cups how milk
1/2 cup caramel sauce, warmed
1 cup heavy cream
2 t. powdered sugar
4 cups ice cubes
In small pan, combine chocolate, sugar and cocoa powder. Whisk in 1 cup milk and
cook over medium heat, whisking constantly, until smooth, about 4 minutes.
Remove form heat, whisk in remaining 1 cup milk and refrigerate for 1 hour. Pour
warm caramel sauce into a squeeze bottle and drizzle about half into the mugs or
goblets so that it sticks to the sides. In medium bowl, beat heavy cream with
powdered sugar until it forms soft peaks. using a blender, process ice and
chilled chocolate mixture until smooth. Pour into the glasses. Top with whipped
cream and remaining caramel sauce. Serve with straws and spoons.
Serves 6 to 8
Source: Rachel Ray