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Publisher Photo
If you're a fan of hot chocolate in winter, you'll crave this creamy "cold cocoa" on a sultry summer's day. Young and old alike will savor every icy sip of the thick fudgy drink developed by our Test Kitchen staff.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 2-2/3 cups plus 2 tablespoons 1% milk, divided

Directions

In a saucepan, combine sugar and cocoa. Gradually stir in 2-2/3 cups milk; cook and stir over low heat until sugar is dissolved. Pour into a shallow pan or ice cube trays. Cover and freeze for 6 hours or overnight.
Break frozen mixture into chunks; place in a blender or food processor. Add remaining milk; cover and process until smooth and slushy. Yield: 6 servings.
Originally published as Fudge Slush in Light & Tasty June/July 2002, p53

Nutritional Facts

1/2 cup: 164 calories, 2g fat (1g saturated fat), 7mg cholesterol, 61mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 6g protein.

  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 2-2/3 cups plus 2 tablespoons 1% milk, divided
  1. In a saucepan, combine sugar and cocoa. Gradually stir in 2-2/3 cups milk; cook and stir over low heat until sugar is dissolved. Pour into a shallow pan or ice cube trays. Cover and freeze for 6 hours or overnight.
  2. Break frozen mixture into chunks; place in a blender or food processor. Add remaining milk; cover and process until smooth and slushy. Yield: 6 servings.
Originally published as Fudge Slush in Light & Tasty June/July 2002, p53

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MY REVIEW
katejudy311 User ID: 3820802 97298
Reviewed Aug. 29, 2010

"This is RICH! We did like it mixed with some coffee and milk in a blender to weaken the chocolate. I would make it again though."

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