This Frozen Hot Chocolate Milkshake is cold, creamy, chocolatey, and crazy easy to make.
It tastes like your favorite hot cocoa — but icy, thick, and ready in minutes.
Perfect when you’re craving something sweet but don’t want to turn on the stove or oven.
I’ve made this way too many times and it never lasts more than five minutes in the glass!
Why I Love This Recipe
This recipe is nostalgic and fun. I first made it on a hot summer night when I was craving hot chocolate but couldn’t bear to heat anything up. I threw a few things into the blender and BOOM — a new favorite was born.
- It’s ready in less than 5 minutes
- Tastes like a milkshake and hot chocolate had a baby
- No cooking, no mess
- Only a few ingredients
What You’ll Need
- 1 ½ cups whole milk, cold
- 1 cup ice cubes
- 1 packet hot chocolate mix (or 3 tbsp if using bulk mix)
- ¼ cup chocolate syrup
- ¼ tsp vanilla extract
- Whipped cream (for topping)
- Mini chocolate chips (optional, for topping)
- Cocoa powder (optional, for dusting)
Servings and Time
Servings: 2
Prep Time: 5 minutes
Cook Time: 0
Total Time: 5 minutes
Macros (per serving, without toppings)
- Calories: 220
- Protein: 5g
- Carbs: 32g
- Fat: 9g
- Sugar: 27g
Why This Recipe Works (Quick Science)
The ice gives it the frosty texture, the milk makes it creamy, and the chocolate syrup plus hot cocoa mix double down on the chocolate flavor. Blending emulsifies everything so you get that milkshake-like body, even without ice cream.
Common Mistakes
- Using warm milk: Always use cold milk so the ice doesn’t melt too fast.
- Over-blending: Just blend until smooth. Too long and it gets watery.
- Too little chocolate mix: One packet is key. Skimping here makes it taste like plain ice.
- Not tasting before serving: Always take a sip to adjust sweetness or chocolate level.
What to Serve With
- Chocolate chip cookies
- Brownies
- A salty snack like popcorn (sweet + salty = win)
- Fresh strawberries or raspberries
FAQ
Can I use plant-based milk?
Yes! Almond or oat milk both work great. Just make sure they’re unsweetened if you’re watching sugar.
Can I skip the chocolate syrup?
You can, but it won’t be as rich. If you skip it, maybe add a bit more cocoa mix or a spoonful of sugar.
Can I make it thicker?
Yep. Use less milk or add a scoop of ice cream.
Does it store well?
It’s best right away. If it sits, it separates. Drink it fresh.
Substitutions and Variations
- Milk: Use almond, oat, or even coconut milk
- Hot chocolate mix: Sub with 3 tbsp cocoa powder + 2 tbsp sugar
- Chocolate syrup: Try caramel or mocha syrup
- Whipped cream: Leave it off or use dairy-free
- Add-ins: A scoop of peanut butter, Nutella, or espresso powder
Make Ahead Tips
You can prep all the dry ingredients in a small container and store in the pantry. When ready to make, just dump into the blender with milk and ice.
How to Make It
Step 1: Add Milk to Blender
Pour 1 ½ cups cold whole milk into your blender.
Step 2: Add Ice
Add 1 cup ice cubes right into the blender on top of the milk.
Step 3: Add Hot Chocolate Mix
Dump in 1 packet of hot chocolate mix (or 3 tbsp if from a container).
Step 4: Add Chocolate Syrup
Pour in ¼ cup chocolate syrup right over the top.
Step 5: Add Vanilla
Add ¼ tsp vanilla extract for a warm boost of flavor.
Step 6: Blend
Blend everything on high for about 30 seconds, or until smooth and icy.
Step 7: Pour and Top
Pour into a tall glass, top with whipped cream, a sprinkle of mini chocolate chips, and a dusting of cocoa powder.
Tools Needed
- Blender
- Measuring cups and spoons
- Tall glass
- Spoon or straw
- Small bowls for toppings (optional)
Leftovers and Storage
This one doesn’t store well. If you have leftovers, pop it in the freezer, then re-blend with a splash of milk when ready to drink. But honestly? You won’t have any.
