On a blistering summer day, nothing satisfies the sweet tooth quite like an ice-cold cup of silky, frozen hot cocoa. It's a new favorite around the farm, made with our Ballerina Farm A2/A2 milk, a handful of melted chocolate, and Bone Broth Hot Cocoa. The flavor is deep and roasted, like a piece of excellent dark chocolate, with all the benefits of grass-fed collagen protein. There's no wrong way to enjoy it—but from one friend to another, you won't want to skip the cardamom whipped cream. This recipe makes enough to serve a crowd, so if it yields more than you need, we recommend halving the recipe or simply keeping the hot cocoa mixture in the fridge for a quick, delicious dessert throughout the week.
Yields: 8 drinks | Prep Time: 40 minutes | Cook Time: 10 minutes | Rest Time: 6 hours
INGREDIENTS
Cardamom Whipped Cream
- 1 cup heavy cream
- 1 tablespoon green cardamom pods*
- 2 tablespoons powdered sugar
- ¼ teaspoon kosher salt
Frozen Bone Broth Hot Cocoa
- 4 cups whole milk
- ¼ cup dark chocolate, chopped
- 6 scoops Bone Broth Hot Cocoa
- 10 cups cubed ice, plus more as needed
- Coarse Grey French Salt, for serving (optional)
DIRECTIONS
Cardamom Whipped Cream
- Gently smash the cardamom pods with the side of a knife to expose the seeds.
- In a small pot, combine the cream and smashed cardamom pods over medium-low heat. Once the milk is steaming, reduce the heat to low and continue steeping the cardamom until the milk is flavorful, stirring often, about 10 to 15 minutes.
- Strain the cream through a fine-mesh sieve into a heat-proof, airtight container. Discard the cardamom pods and refrigerate the milk until completely chilled, at least 6 hours or up to overnight. This is essential, otherwise the cream will not whip. (Note: the Frozen Bone Broth Hot Cocoa also needs to rest for at least 6 hours, so we recommend preparing both the infused cream and hot cocoa mixture at the same time)
- Add the cold infused cream, powdered sugar, and kosher salt to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until the cream reaches soft peaks, about 3 to 5 minutes. Set aside, or transfer to an airtight container and refrigerate until ready to use (up to 3 days).
Frozen Bone Broth Hot Cocoa
- Add the milk and chocolate to a small saucepan over medium-low heat. Whisking constantly, melt the chocolate into the milk. Immediately remove from heat and add the Bone Broth Hot Cocoa. Whisk until smooth.
- Transfer the hot cocoa mixture to a bowl, cover loosely, and refrigerate until completely chilled, about 6 hours or up to overnight.
- Working in halves, add the chilled cocoa mixture to a blender with the ice. Blend until smooth and combined, adding more ice as needed if you would like a thicker consistency.
- Divide the frozen Bone Broth Hot Cocoa between cups, leaving at least one inch at the top of each glass.
- Top the drink with a generous serving of cardamom whipped cream, and sprinkle with French salt, if desired. Enjoy immediately.
*Note: If you don't have cardamom pods, skip steps 1 and 2, and add ⅛ teaspoon ground cardamom to the cream in step 3 instead.
