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This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.

Martha Stewart Living, February 2002

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Yield:
Makes two 1 1/2-cup servings
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Ingredients

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Directions

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  • Whip 1/2 cup cream, and set aside.

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  • Place the milk, remaining 3/4 cup cream, sugar, cocoa, and malted-milk powder in the jar of a blender, and blend until smooth and frothy.

  • With the motor running, add ice cubes, a few at a time, until the mixture is thick and smooth. Pour the mixture into tall glasses, and top with whipped cream and chocolate shavings, if desired.

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