German Iced Chocolate
Yields: 2 servings
Chilled hot chocolate over a scoop of sweet vanilla ice cream! This German iced chocolate is a German summer classic and perfect on a hot summer day!
Ingredients
- 1 cup (240 ml) whole milk (see Notes!)
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 tablespoon (12.5 g) raw cane sugar (see Notes!)
- 2 scoops or 1 cup (132 g) vanilla ice cream, vegan if preferred (see Notes!)
- Optional: whipped cream, for topping
Instructions
- To make the hot chocolate, whisk together the milk, cocoa powder, and sugar in a small saucepan until the cocoa powder is mostly incorporated and the sugar is dissolved. Cook over medium heat, stirring occasionally, until warmed through. Let cool and then chill in the refrigerator, it will take about 2 hours. (See notes below for a quick version without chilling.)
- Place 1 scoop or 1/2 cup (66 g) of vanilla ice cream in each glas. Pour an equal amount of the chilled hot chocolate on top of the ice cream. Top with whipped cream, if desired.
Notes
MILK ALTERNATIVE: Any milk, including vegan options, may be substituted for the whole milk. Oat milk and almond milk are good vegan choices for this recipe.
SWEETENER ALTERNATIVE: Any sweetener may be substituted for the raw cane sugar. Agave works well in this recipe.
ICE CREAM NOTES: Look for good quality vanilla ice cream, preferably organic. You can use vegan vanilla ice cream, if preferred.
QUICK VERSION: For a quick version, simply prepare a chocolate milk instead of the hot chocolate, which needs to chill. To make chocolate milk, whisk together the cocoa powder, sugar, and 1/4 cup (60 ml) milk until the cocoa powder and sugar is completely dissolved. Add the remaining 3/4 cup (180 ml) milk and whisk until combined. Note that there can be a difference in taste between (chilled) hot chocolate and chocolate milk, as higher temperatures can result in a richer and more intense chocolate flavor. Chocolate milk can have a lighter and milder chocolate flavor. Alternatively, there is another quick method which involves mixing the cocoa powder and sugar with 1 tablespoon of boiling water until the cocoa powder and sugar dissolve completely, and then whisking in the milk. Feel free to choose the method depending on your personal preference.
SERVING SIZE: You can also make 1 serving just for yourself. Use the amount of ice cream you want, anything from 1 to 2 scoops will be fine, depending on your desired ratio between chilled hot chocolate and ice cream.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!