Today’s tip might be a natural for Valentine’s Day, but we like it even more for the cold drinks of summer.
These chocolate ice cubes are the brainchild of the Parisian chocolatier Jean-Paul Hévin.
His Summer Chocolate Ice Cubes are simply a chocolate ice cream recipe that gets poured into ice cube trays instead of an ice cream churn. Why didn’t we think of this years ago?
While M. Hévin’s recipe is for a family-friendly, gourmet chocolate milk drink, you can also use the chocolate ice cubes in cocktails or with liqueurs.
They keep your drinks cold, as they add chocolate flavor by slowly melting. Use them:
The recipe makes enough for one ice cube tray: cubes for 6 rocks glasses or 4 highball glasses. While it goes without saying, we’ll say it: Make the ice cubes 6 hours before you plan to use them, or the night before.
The vanilla milk also needs to chill for several hours. You can make the entire recipe the night before.
You can also enhance the flavor with chocolate-friendly seasonings: cayenne pepper, cinnamon, instant coffee, nutmeg, etc.
We used Lactaid milk so that all of our crowd, including the lactose sensitive, could have them. Lactose-free milk is virtually like regular milk, but the lactose (milk sugar) that is hard for some people to digest has been de-activated. All the Lactaid products (cottage cheese, ice cream, holiday egg nog) are delish!
1. CHOP the chocolate finely and place it in a heat-resistant bowl.
2. COMBINE the milk and water in a saucepan. Add the sugar, cocoa and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat. Then…
A tall glass with chocolate ice cubes, and  wioth the vanilla milk added (photo courtesy Nordljus).  How about a Black or White Russian in this rocks glass (photo courtesy Ellen Fork).  Who won’t drink milk with chocolate ice cubes and a cocoa powder rim (photo courtesy Oxmoor House)?
3. REMOVE from the heat and pour over the chocolate. Let it melt for 5 minutes; then gently mix with a wooden spoon until it is smooth and creamy. Allow to cool, pour into an ice cube tray and freeze.
4. MAKE the vanilla milk. Pour the milk into a large saucepan, add the sugar and mix to dissolve.
5. SCRAPE the vanilla bean and add the beans and pod to the pan. Bring to a boil over medium heat and remove from heat. Allow to cool; then refrigerate for several hours or overnight.
6. TO SERVE: Place the chocolate ice cubes in the glasses (depending on the size of the glasses 3 to 4 ice cubes) then pour over the milk to the cold vanilla.
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