When you add s’mores ingredients to a blender with a dash of booze, the result is this Boozy Frozen S’mores Hot Chocolate.
As soon as the warm weather rolls in, I extract my blender from its dark, cavernous hibernation space under the cabinet. I prefer to keep it close by and at the ready in preparation for frozen cocktail season. ‘Tis the season!
With the blender ready and waiting on the counter and the icemaker cranked to high, this Boozy S’mores Frozen Hot Chocolate is ready to go whenever the mood strikes.
When I say this cocktail tastes just like you’re biting into a classic, gooey, chocolate-y s’more, I’m not joking. It’s a s’more in cold, frosty liquid form. The best part, of course, is that my version is spiked with booze. I use a combination of vanilla vodka and crème de cocoa to bring out the flavor of the toasted marshmallows and chocolate. It’s rich, creamy, and absolutely delicious. I have no doubt that this will be your go-to cocktail recipe this summer!
With new Shake & Spoon™ from Diamond, you can easily add a dash of nuts for a festive garnish. Though this is a sip-able s’more, you don’t have to miss out on that classic crunchy texture. I grabbed a handful of chopped pecans and toasted them for the rim of the glass. The packaging makes it too convenient not to!
Aside from toasting the marshmallows, which can be done over the open flames of your summer bonfire, a grill, or under the heat of a broiler, this cocktail requires very little effort. Dump everything into a blender and whir until smooth. Transfer the smooth, frothy mixture to your pecan-rimmed mason jars and top with mini marshmallows. Pop in a colorful straw and sip until your heart’s content.
This is summer, you guys! Enjoy.
• 10 marshmallows (not mini marshmallows)
• ½ cup milk
• ¼ cup chocolate syrup
• ¼ cup hot cocoa mix (about 3 packets)
• 2 ounces vanilla vodka
• 2 ounces crème de cocoa
• 3 cups ice
• 2 tablespoons heavy cream
• 2 tablespoons finely chopped toasted Diamond Shake & Spoon™ Pecans
• ½ cup mini marshmallows, for garnish
Disclosure: This recipe was developed for the lovely folks at Diamond Nuts. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.