Name: Iced Hot Chocolate
Total time: 8 min
Yield: Serves 1
Cuisine: British
Ingredients: 4 heaped teaspoons of Costa Hot Chocolate Powder (about 25g); 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C; 200ml cold whole milk; 1 generous swirl of squirty cream, for the top; 1 teaspoon of chocolate sauce, for the drizzle; 1 small handful of chocolate-coated cocoa nibs, for the cream; 1 tall 450ml glass, chilled in the freezer for ten minutes; Enough cubed ice to fill the tumbler (about 250g); 1 small heatproof mug; 1 small balloon whisk; 1 wide paper or metal straw

When it is too warm for a hot chocolate, this turns the same powder into a cold one. The key is to mix the powder into a smooth paste with a little hot water first, then cool it before it goes over ice, so it does not clump or water down.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/iced tea/iced hot chocolate/

Build it over ice with cold milk, then go as far as you like with cream, chocolate sauce and a scatter of Cocoa nibs. Makes one tall glass.

⏱ 8 min 🍽 Serves 1 📊 Easy 📚 Iced Tea Recipes

You'll need

4 heaped teaspoons of Costa Hot Chocolate Powder (about 25g)
80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
200ml cold whole milk
1 generous swirl of squirty cream, for the top
1 teaspoon of chocolate sauce, for the drizzle
1 small handful of chocolate coated cocoa nibs, for the cream
1 tall 450ml glass, chilled in the freezer for ten minutes
Enough cubed ice to fill the tumbler (about 250g)
1 small heatproof mug
1 small balloon whisk
1 wide paper or metal straw

Method

Chill a tall glass in the freezer.
Whisk the hot chocolate powder with 80ml of hot water into a thick, smooth paste.
Cool the paste down by standing the mug in a bowl of cold water for a few minutes.
Fill the chilled glass with ice and pour the cooled paste over it.
Top up with cold milk, poured over the back of a spoon so it layers over the chocolate.
Finish with a swirl of cream, a drizzle of chocolate sauce and a scatter of cocoa nibs.
Cool the paste before it meets the ice; pour it on hot and it just melts the cubes and waters the glass.

What you'll end up with: A tall, cold chocolate drink with a rich layer at the base, cold milk through the middle and a cream and cocoa nib top. A proper summer treat, smooth rather than watery.

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🛒 Made with this tea

Costa Hot Chocolate Powder, 300g£6.50