A nice refreshing drink for a hot summer day. This simple recipe is easy to make. Another option is to add some fresh mint leaves to the milk and cocoa powder in the first step. Let steep for 5 or 10 minutes - then remove before adding the chocolate.
Author: David Lebovitz's recipe at www.davidlebovitz.com
- • ¾ cup (180ml) whole or lowfat milk
- • 1 tablespoon unsweetened cocoa powder, preferably Dutch-process
- • 8 chocolates or 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- • 1½ cups (6 ounces, 175g) ice cubes
- • 2 to 3 scoops chocolate ice cream or chocolate sherbet
- • optional: 1 to 2 tablespoons, Kahluà or espresso (cooled), or to taste
- • Lightly sweetened whipped cream and chocolate shavings, for serving
- In a small saucepan, heat two-thirds of the milk with cocoa powder, just until it begins to boil. Remove from heat and drop in the chocolates, stirring until the chocolates are melted and smooth. Let mixture cool to room temperature.
- Using a blender, mix the chocolate mixture and the rest of the milk with the ice cubes and ice cream or sorbet (and Kahluà or espresso, if using) until completely smooth.
- Divide into two glasses, top each with whipped cream and shaved chocolate.