- 1/4 cup Silk Vanilla Almond or Hazelnut Coffee Creamer
- 1/4 cup cocoa powder
- 1/4 cup water
Frozen Hot Chocolate
- 4 oz Silk Vanilla Almond Coffee Creamer
- 2 Tbsp cocoa powder
- 1 1/2 cup crushed ice
- Vegan whipped topping, for serving
Dish up your review
- To make chocolate sauce, whisk all ingredients together in saucepan and heat over medium-low heat, removing from heat just before mixture comes to a boil. Set aside.
- Pour Silk into blender, then add remaining frozen hot chocolate ingredients and process until fully combined and slushy.
- Top with vegan whipped topping and chocolate sauce.