Beat the Heat with Iced Cocoa


Cate O'Malley, Sugar Savvy – I’m not afraid to admit it.  I hate the heat.  Really, I can’t stand it.  My favorite seasons are Spring and Fall, with Summer a very distant fourth.  In New Jersey, unfortunately, weather-wise we tend to bypass Spring and hurtle top-speed for Summer, so when I saw an article on Iced Cocoa in the May/June issue of Midwest Living, I knew it was going to go into heavy rotation around here.

Using a cocoa concentrate, ice, flavorings and whipped toppings, it’s the perfect treat to cool you down as the temperature starts climbing.

Iced Cocoa
Start with instant hot cocoa mix (such as a single-serving packet or mix you measure) and combine it with 2 tablespoons hot water in a 1-cup heat-proof glass measuring cup; mix well.  Stir in water, milk [alternative]or coffee until the drink measures 1/2 cup total.  Add 1 tablespoon flavored syrup (such as amaretto, kahlua, or vanilla), if you like.

Serve over ice cubes or place in a blender with ice cubes and blend until slushy.  Serve in a glass or mug topped with whipped topping or frozen dessert and chocolate syrup.  Makes one serving.

Your favorite plain milk alternative (rice, soy, almond, hemp) should work well in iced cocoa.  Stick to non-dairy hot cocoa mixes.  Several good brands of hot cocoa mixes, chocolate syrups, milk alternatives, and truly non-dairy (no casein) whipped toppings and ice "cream" are noted within our Non-Dairy Product Lists.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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