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Icy Cold “Hot” Chocolate

YIELD: 2 beverages (approx. 12 oz. ea.)

INGREDIENTS:

2-3 tbsp. J. Hungerford Smith® Chocolate Waffle Cone
& Enrober Coating
 (2700012260), prepared

¼ c. Swiss Miss® Liquid Hot Chocolate (2700021910)

½ c. Water (or ½ c. Milk for a more decadent option)

2 c. Ice

Reddi-wip® Swiss Miss® Hot Cocoa Flavored Whipped Topping
(7027200112) or Reddi-wip® Light Cream Whipped Topping (7027249138)

DIRECTIONS:

  1. Dip rims of 12-oz. glasses into prepared Chocolate Enrober to coat as desired. Chill to set.
  2. Combine Hot Chocolate, water or milk, and ice in blender; blend until combined. Pour into chilled glasses.
    Top with Reddi-wip and serve immediately.