It’s no secret that I’m partial to a hot chocolate, but something that I’ve only recently discovered is the wonder of the hot chocolate float! A friend introduced me to this awesome invention and at first I thought she was going crazy. Pouring hot drink on ice cream, surely you’re just going to end up with a milkshake?
Well, the answer to that is yes, but the best milkshake ever. A milkshake that goes through several stages of heavenly indulgence. Firstly a spectacular hot and cold sundae that you can eat with a spoon. Then a drink with pockets of hot and cold gooey sweetness.
And finally, that amazing milkshake that just happens to have the flavour kick of your favourite hot chocolate recipe!
With the weather suddenly turning autumnal, I’d dug out my Christmas hot chocolate recipe and, on a whim, decided to combine it with a float. Oh boy, was that the best decision I ever made! For this I used a simple vanilla ice cream (actually my favourite of the moment, Kelly’s of Cornwall’s Vanilla Ice Cream with Clotted Cream!) because I wanted to enjoy the flavours of the hot chocolate.
This is also where I bring one of my favourite secret ingredients out to play, the cinnamon mill! Just a few twists on top really makes the difference!
- 3½ ounces / 100g dark chocolate, broken into pieces
- 4¼ fluid ounces / 120 ml whole milk
- 2 fluid ounces / 60ml double cream
- 1 tablespoon of demerara
- ¼ teaspoon of ground cinnamon
- generous pinch of ground nutmeg
- vanilla ice cream
Pour all of the ingredients (bar the vanilla ice cream) into a small saucepan and heat on a low light until the chocolate has melted.
Keep stirring for a good five minutes on a low heat until the mixture has thickened to a silky, rich texture.
Fill a large mug or sundae glass with about three scoops of ice cream.
Pour your hot chocolate over the ice cream. Enjoy with or without a spoon!Print this Recipe
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