When I applied for this shop a few weeks ago it was 40 degrees outside and damp. So hot chocolate sounded like the perfect thing to make with Silk Soy Milk. Fast forward to today and it’s 70-75 outside and sunny and the last thing myself or the kids want is hot chocolate. I wasn’t sure how I was going to pull this off, then last night browsing Pinterest I saw a pin for frozen hot chocolate and had an ahha moment. I’ll make hot chocolate our traditional way, then I’ll add some ice and blend it, and the kids can have a frozen hot chocolate treat for breakfast this morning. Yay for last minute bright ideas via Pinterest.
First we had to go to Walmart and shop for our Silk Soy Milk which we do during our weekly shopping trips. We’ve been drinking Silk Soy Milk for 8 years now, ever since C was diagnosed with a milk allergy, we’ve never switched back to regular milk. After years of soy milk, I find my stomach can no longer tolerate cows milk. When we first started buying Silk, it was one of the few brands and hard to find, now look at all the variety!
Silk Soy beans are non GMO and sourced in North America. Silk Soy Milk provides as much calcium as milk and 6 grams of soy protein, which nutrition experts agree is comparable in quality with the protein found in dairy products. Silk is also a natural source of omega-3s and protective antioxidants, is very low in saturated fat and is 100% cholesterol-free. It’s great for those of us like my family that can no longer tolerate milk or for those with a dairy allergy because it is lactose and dairy free. It can be used in any recipe that calls for milk as a milk alternative.
Next comes the kid’s favorite part, making the chocolate syrup that we use in our hot chocolate. My kids LOVE grandma’s homemade chocolate syrup over any of the store bought stuff!
1/2 cup water
1/2 cup sugar
1 cup cocoa
dash of salt
1 tsp vanilla
Combine sugar, cocoa and salt with wire whisk, add water. Heat, on medium high heat, stirring constantly until mixture simmers. Remove from heat, stir in vanilla and allow to cool. Once cool, it can be stored in mason jars in the refrigerator (must be refrigerated).
We made our syrup last night and allowed it to cool overnight. This morning we made our frozen hot chocolate treats. What a fun breakfast treat for a Monday morning.
Frozen Hot Chocolate:
This recipe makes three 1 cup servings!
3 cups Silk Soy Milk
1/3 cup of chocolate syrup
4 1/2 cups of ice
First measure your milk and put it in a sauce pan on medium-high heat stirring constantly.
Next add in 1/3 cup of chocolate sauce, stirring constantly until mixture comes to a bowl, then allow to cool just a bit.
Next put your 4 1/2 cups of ice and 3 cups of hot chocolate in the blender and blend until you get a nice frappe like constancy. I used my Magic Bullet and used 1 1/2 cups of ice and 1 cup of hot chocolate per cup and blended. Serve in a glass with a straw! You can top this with whipped cream or marshmallows but we didn’t have either ( I need to plan better).
My kids loved it, the little one thought it was the best breakfast treat ever! It was simple and quick to make and perfect for a warm winter day here in New Orleans!
Find more recipes using Silk Soy milk by following the hashtag #rethinkwhatyoudrink on Twitter. Also check our my Google Plus album of our shopping trip to buy Silk Milk.