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Image Of DeZaan Layered Frozen Hot Cocoa
Part 1: Hot Cocoa Base
  1. Gently heat the heavy cream to 65°C/149°F.
  2. Blend in the hot cocoa mix until smooth.
  3. Chill before using.
Part 2: Layered Frozen Hot Cocoa
  • 165g Hot Cocoa Base
  • 140g (1 cup) Crushed Ice
  • 50g (1/2 cup) Vanilla Ice Cream
  1. In a blender, blend the hot cocoa base and crushed ice until smooth.
  2. Portion ¾ of the drink into a tall serving glass.
  3. Blend the remaining mix with a 50g scoop of vanilla ice cream.
  4. Pour this over the base to top off the glass.
Part 3: Vanilla Whipped Cream
  • 454g Heavy Cream
  • 9g Vanilla Bean Paste
  • 40g Granulated Sugar
  1. In the bowl of a stand mixer, whisk the heavy cream to soft peaks.
  2. Add in the vanilla paste and gradually add in the granulated sugar. Whisk to medium peaks.
  3. Reserve in a pipping bag with a large star tip.
Part 4: Assembly
  • Whipped Cream
  • Cocoa Nibs (for garnishing)
  • Gold Leaf (for garnishing)
  1. Once the frozen hot cocoa is blended and layered, top with the whipped cream.
  2. Garnish with cocoa nibs and gold leaf.


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