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