Karen’s Killer Fixin’s: Frozen Caramel Hot Chocolate

Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancywhich today is FROZEN CARAMEL HOT CHOCOLATE!

With the arrival of winter, many of us began making hot chocolate to warm our spirits and bodies. Now that Christmas is right around the corner I know I’m ready to explore new variations of this heartwarming drink.  This recipe fills both needs! Yummy. Warm.  Special. Impress your tastebuds with this fun version of hot chocolate!

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 122 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.



8 oz. semisweet chocolate, coarsely chopped
½ cup sugar
½ cup unsweetened cocoa powder
2 cups whole milk
½ cup caramel sauce, warmed
1 cup heavy cream
2 tsp. powdered sugar
4 cups ice cubes

In small saucepan, combine chocolate, sugar, and cocoa powder.  Whisk in 1 cup milk and cook over medium heat, whisking constantly, until smooth, about 4 minutes.  Remove from the heat, whisk in remaining 1 cup of milk and refrigerate for 1 hour.  Pour warm caramel sauce into a squeeze bottle and drizzle about half in the mugs or goblets so that it sticks to the sides.  In a medium bowl, beat the heavy cream with the powdered sugar until it forms soft peaks.  Using a blender, process the ice and chilled chocolate mixture until smooth.  Pour into the glasses.  Top with whipped cream and the remaining caramel sauce.  Serve with straws and spoons.

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