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.
Total TimePrep: 10 min. + freezing
- 3/4 cup sugar
- 1/2 cup baking cocoa
- 2-2/3 cups plus 2 tablespoons 1% milk, divided
- 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.
Nutrition Facts1/2 cup: 164 calories, 2g fat (1g saturated fat), 7mg cholesterol, 61mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 6g protein.
Originally published as Fudge Slush in Light & Tasty June/July 2002