Frozen Hot Chocolate

Delicious and refreshing, ultimate summer treat!


What is frozen hot chocolate?

It’s basically the opposite of hot chocolate. It is made with the same ingredients as hot chocolate but is served cold. It is whipped up in a blender with ice. Yum!

Frozen hot chocolate is much lighter than a chocolate shake, and is really refreshing.

This recipe can be completely customized based on your preferences. You can use whatever type of chocolate you like The milk you can throw in whatever you keep on your refrigerator, skim, 1%, 2%, whole, even chocolate milk.

How do you make frozen hot chocolate?

It is made by melting semi-sweet chocolate and adding milk and sweetened cocoa powder. Basically, you are making the best hot chocolate from scratch and then blending it with ice and cold milk. Rich, creamy, and delicious.


Frozen Hot Chocolate

Perfect summer treat the kids can prepare themselves.  All ages love this drink!


about 4 servings


  • 1 cup chocolate chips or chocolate chopped at least 60% cocoa content or higher
  • 1⁄4 cup whole milk, hot
  • 2 cups  whole milk, cold
  • 2 Tablespoons of unsweetened or sweetened cocoa
  • 3 cups ice
  • 1 1⁄2 cups ice cream or frozen yogurt (either coffee, chocolate or vanilla)


Frozen hot chocolate:

  1. Heat up 1⁄4 cup whole milk in the microwave. Put chocolate chips in a small bowl and pour the scalding milk over it. Let it sit for 2 minutes. Then gently stir to melt the chocolate. The mixture should be thick. Set aside to cool for 10-15 minutes in the refrigerator.
  2. In a blender put in the melted chocolate mixture with 2 cups cold milk, 3 cups of ice,  2 Tablespoons of cocoa and ice cream in a blender and blend until smooth. The mixture should be thick and shake-like. Pour into glasses and serve with whipped cream. Heavenly.





Frozen hot chocolate became popular from a cafe in New York, Serendipity.   Serendipity’s famous frozen hot chocolate, which you can get straight or in the salted caramel, mint chocolate, and white chocolate varieties.



Sweet Sunday #37: Sweetwaters Coffee

The latest location of Sweetwaters Coffee opened in Troy, MI a few weeks ago. They have several locations (Ann Arbor, Ypsi, Canton and some out of state stores are also popping up).  This would be a perfect stop before you head to Somerset Mall.  It is located behind Shake Shack on Big Beaver.

Background of the cafe:

Wei and Lisa Bee founded the first Sweetwaters in 1993 in downtown Ann Arbor near their alma mater, The University of Michigan. Inspired by their love of food and drink and driven by their creativity, Sweetwaters was conceived and brought to life. The marvelous result: a coffeehouse that celebrates classic café fare alongside globally influenced coffees and teas in an environment that is both classic and friendly.

The staff is very friendly and makes you feel right at home.  The atmosphere is welcoming, light, airy and makes you want to stay.  Blues music plays softly giving a great vibe to the place.

One of their stand out drinks is the Frozen Coffee Shake which is made with espresso, ice cream, and whipped cream. It was so delicious and refreshing.IMG_5791.jpg

Also, their iced coffee is one of the best I have had. Smooth and bold.


The food options are a little limited and I worry how fresh they are.  The baked goods are good, just nothing special.

Chocolate Croissant: Chewier than actual authentic French croissant. 

Chocolate Turnover: Like a scone but not so crumbly and dry.  The chocolate chips’ sweetness compliments the bread like pastry.  Perfect.

Cinnamon scone: Good but a little dry and crumbly.  The cinnamon flavor was perfect.  Ryan dipped it into his hot chocolate.

Cinnamon Roll: Made by Crust Bakery in Fenton, is unbelievable. Best ever.  Worth going to Sweetwaters just to have.

There were no muffins which we were bummed about.  They also have cookies and cakes etc. but a little too early in the AM for the sugar.  There was a donut option but boys didn’t want to try it because it was a strawberry rhubarb flavor. 




Other deserts they offer.

Crazy Carrot Cake
OMG Chocolate Cake



W Big Beaver Rd, Troy, MI 48084


Brownie Milkshake


Chocolate Brownie Milkshake

If you need a chocolate infusion (and really, who doesn’t?), this delectable Chocolate Brownie Milkshake is for you. Chocolate ice cream is blended with crumbled brownies, milk and chocolate syrup. Yes, this is chocolate heaven in a straw!


  • 4 cups chocolate ice cream
  • ¼ cup crumbled brownies, packed tight
  • ¼ cup whole milk
  • 3 tbsp chocolate syrup
  • Bite-size brownie pieces, for garnish
  • Chocolate syrup, for garnish


Using a blender, combine chocolate ice cream, brownies, milk, and chocolate syrup. Blend until smooth and pour into a milkshake glass. Garnish with brownie pieces and drizzle with chocolate syrup.





Sweet Sunday #36: Oreo Milkshake

IMG_5838.jpegCopycat Chick Fil A Milkshake Recipe: Cookies and Cream

This Oreo milkshake is a super decadent treat every cookies and cream lover should taste! This is being made almost daily in my house.  I sometimes use chocolate ice cream or add chocolate syrup to make a chocolate version.
Loaded with whole Oreo cookies, this milkshake is the perfect summer treat.  No oven is needed, not many ingredients, and super fast.
Chef Brett Reichler’s Tips for the Perfect Milkshake at Home
1. Put your glass in the freezer to get a nice chill on it.
2. Make sure your ice cream is tempered, soft but not runny. This step is key — if the ice cream is too hard, you’ll add too much milk and thin it out, diluting the concentration of the ice cream. You can also use frozen yogurt and low-fat ice cream.
3. Take three hearty scoops of your favorite ice cream, add two ounces of milk and any flavorings you want (chocolate syrup, candy or cookie pieces). Do not add ice as it will just water it down. If you like your milkshakes thinner, add more milk.
4. If you’re adding cookies to your milkshake, Brett recommends adding three roughly crushed cookies to the ice cream.
5. Top it with whipped cream and additional cookies/candy if you desire.


Oreo Milkshake

Copycat Chick Fil A Milkshake Recipe: Cookies and Cream


  • 6 Oreos roughly chopped up
  • 4 cups chocolate or vanilla ice cream (8 large scoops), slightly softened (I like to use french vanilla ice cream)
  • 1/4 cup whole milk
  • 2 teaspoons of vanilla extract

Topping Optional:

  • Whipped Cream
  • Cherry
  • Oreo crumbs


  1. Add softened ice cream, Oreos, vanilla extract and whole milk to a blender. Blend until smooth. Try not to blend too long- you want it nice and thick.
  2. Pour milkshake into 2 glasses and garnish with whipped cream, Oreos crumbs, and a cherry.


  • Here is a video if you need a visual of making a milkshake and ways to make it over the top!
  • The actual Chick Fil A shake:

Image result for chick a fa milkshake

  • Check out these milkshakes!

I’ll take the Caramel Macchiato; coffee shake made with cold brew coffee and caramel, topped with whipped cream, caramel, and our espresso sea salt caramel.

Elvis Breakfast Cookies

IMG_5696.jpegCan’t stop making cookies for breakfast!

People have been begging me to make more breakfast cookies.  For this batch of breakfast delights, I wanted to add more protein and decrease the sugar.

To create the refined sugar-free morning yummy, I used peanut butter, banana, honey, and oats.  Peanut butter is the perfect ingredient because it adds taste, healthy fat and protein.  Honey keeps the cookies moist and not crumbly.  The banana acts as a binding agent and also gives moisture to the cookie.

I almost did not add the chocolate chips.  But what is a cookie without some chocolate in it?  I think Elvis would approve of these cookies.


Peanut Butter Oat Chocolate Chip Breakfast Cookies (Elvis Cookies)

Banana peanut butter breakfast cookies are packed with wholesome ingredients to power you through the day.


  • 2 ripe medium bananas, mashed (about 3/4 cup)
  • 2 cups old-fashioned whole rolled oats
  • 1/2 cup all-purpose flour
  • 1 cup peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Add everything to a large bowl and mix together with a rubber spatula until combined.
  3. Scoop mounds of dough, onto baking sheets. 9 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
  4. Bake for 18-21 minutes until lightly browned on the sides.
  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.


  1. Add-ins: Leave out the chocolate chips and add dried fruit, seeds, unsweetened coconut, or nuts.


  • IMG_5702.jpeg


Sweet Sunday #35: 4th of July Ice Cream


No need to buy ice cream again when you can make this creamy and cold treat. Customize it by leaving it vanilla or add in some mix-ins, for example, crushed Oreos or sprinkles.

Since the 4th of July is in a few days, I decided to stir in patriotic colored M&Ms.

Simple to whip up and only a few ingredients. The only equipment you’ll need is an electric mixer and a 9 loaf pan.

No Churn Vanilla Ice Cream with Red White and Blue M&Ms

Enjoying summer treats has never been so delicious.


  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 1 cup of M&Ms


  1.  Whisk together the condensed milk, vanilla and salt in a large bowl.
  2. In another bowl whip the cream with a mixer on medium-high speed until firm peaks form, about 2-5 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  3. Pour into a 9-by-5-by-3-inch metal loaf pan in thirds, alternating with a sprinkling of M&Ms. End with M&Ms.  Freeze, covered, until thick and creamy, like soft-serve, about 2 hours.  Or freeze longer for more solid and scoopable ice cream, about 3 hours more.

Other Patriotic Ice Cream Ideas:



Image result for patriotic ice cream

Image result for patriotic ice cream




Breakfast Zucchini Chocolate Chip Cookies

Cookies for breakfast?  Yes, please!


We should eat more cookies for breakfast.  These wholesome cookies are the perfect grab and go treat to start off your day.

The soft cookies are light and cakey, rather than dense and chewy.  The chocolate chips add richness, while oats add texture and nutty flavor.  Zucchini adds moisture, texture, and nutrition to the cookies.

Before adding the grated zucchini to the dough I will pat it dry with several layers of paper towels.  Because of the moisture, let the dough rest for at least 15 minutes so the oats can absorb some of the liquid. Then, if your cookie batter seems a smidge too wet (which will result in cookies spreading too much), I add a very small amount of flour to the dough.

These cookies were kid tested.  The picky ones couldn’t move past the green specks.  The more adventurous loved them and thought they hit the jackpot eating cookies for breakfast.  All the adults have been asking when I am making them again.


Breakfast Zucchini Cookies

  • 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup shredded zucchini
  • 2 cups chocolate chips
  • 1 cup  all-purpose flour
  • 1 1/2 cups quick or old fashioned rolled oats
  • 1 teaspoon of cinnamon (optional)


  1. Preheat your oven to 350°F. Lightly grease two baking sheets; or line them with parchment.
  2. Beat together the oil, sugar, baking powder, baking soda, salt, vanilla, and egg.
  3. Stir in the zucchini and chocolate chips, then the flour and oats. The dough will be very sticky and moist.
  4. Let the dough rest for about 15 minutes; this gives the oats a chance to absorb some of the liquid, making them spread less. 
  5. Drop the dough by tablespoonfuls onto the prepared baking sheets, leaving about 1 1/2″ between them.
  6. Bake the cookies for about 14 to 16 minutes, until they feel set on top. Lift the edge of one cookie; its bottom should be starting to brown. Remove the cookies from the oven, and cool them right on the baking sheets.
  7. Place cooled cookies in a covered container at room temperature, separated by waxed paper or plastic wrap, to prevent them from sticking to one another. Store at room temperature for several days; freeze for longer storage.


  • For a non-chocolate version of these cookies, substitute 1 cup dried cranberries and 1 cup chopped nuts for the chips and add 1 teaspoon ground cinnamon.
  • To lower the fat content, replace the oil with applesauce or a banana.
  • Decrease the sugar to 1/2 for a less sweet cookie.

Recipe adapted