- 1/2 cup(s) chocolate syrup
- 1 cup(s) milk, evaporated fat-free
- 1/2 teaspoon vanilla extract
- 3 cup(s) ice cubes
- Prep time
- Total Time
Combine the chocolate syrup, evaporated milk, vanilla, and ice in a blender and blend until completely smooth
Pour into glasses, and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.
*Note: For celiac disease, check label on chocolate syrup to ensure it’s gluten-free.
Mexican Hot Chocolate: Add ¼ teaspoon ground cinnamon.
Peppermint Hot Chocolate: Substitute ¼ teaspoon mint extract or 1/8 teaspoon peppermint extract for the vanilla extract.