Frozen Chocolate

The last time I was at a coffee house, I ordered frozen hot chocolate, a slushy, icy chocolate drink topped with lots of whipped cream. It was so good I decided to create a low-fat version.

If you stir the cocoa powder and sugar together before you add the milk, it makes it easier to blend all the ingredients. You want to bring the milk just to a simmer to dissolve the cocoa and sugar. For the best flavor, use real vanilla extract.

Deane is director of The Times Test Kitchen.

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Frozen Hot Chocolate

Active Work Time: 5 minutes * Total Preparation Time: 35 minutes

1/4 cup unsweetened cocoa powder

1/2 cup sugar

3 cups nonfat milk

1 teaspoon vanilla extract

1 tablespoon grated bittersweet chocolate

Combine cocoa and sugar in medium saucepan. Whisk in 1/4 cup milk until ingredients are well mixed. Whisk in remaining milk and bring just to simmer over medium-low heat. Remove from heat and stir in vanilla. Cool to room temperature.

Freeze in ice-cream maker according to manufacturer’s instructions just until slushy. Or pour into loaf dish and place in freezer, stirring occasionally, just until slushy. Pour into chilled glasses and sprinkle with grated chocolate.

4 servings. Each serving: 199 calories; 110 mg sodium; 4 mg cholesterol; 3 grams fat; 39 grams carbohydrates; 9 grams protein; 0.36 gram fiber.