6 Iced Hot Chocolate Recipes to Try This Summer

Iced drinks are a summer staple for us. But while everyone's reaching for their iced coffees and cold brews, we think another drink deserves a spot in the sun: iced hot chocolate.

This summer, we plan to guzzle our way through this lineup of six refreshing, iced hot chocolate drinks.

Iced chocolate drinks you can easily make at home

Whether you’re in the mood for something classic, spiced, or a bit boozy, below is a collection of different recipes for you to try. 

 

#1 Classic Milk Iced Chocolate


A cool, creamy classic that never disappoints.

Ingredients + equipment

Instructions:

  1. In a small saucepan, gently heat the milk until it's just warm, but not boiling.
  2. Add in 30 grams - or 3 heaped tablespoons - of your milk hot chocolate flakes.
  3. Mix the chocolate flakes into the warm milk until they’ve fully melted and the mixture is smooth.
  4. Cool the mixture to room temperature; chill in the fridge for a quicker cool-down.
  5. Fill your chosen glass to the brim with ice cubes.
  6. Pour the mocha mixture over the ice; stir well.
  7. Optional touches: Top with whipped cream or a sprinkle of milk chocolate shavings.

 

Here's us making this milk version in our cafe:

 

 

#2 Iced Dark Chocolate Mocha

Dark flaked chocolate mixed with espresso, mellowed out by the smoothness of cold milk.

Ingredients + Equipment:

  • 70% dark hot chocolate flakes
  • A shot of espresso (about 30 ml) or a small, strong brewed black coffee
  • Your favourite milk (we like whole milk for creaminess)
  • Ice cubes (enough to fill your chosen glass)
  • A glass
  • A saucepan (you can use a microwave if you prefer)
  • A whisk or handheld milk frother
  • A spoon (for measuring, but you can also use the spoon for mixing)

Instructions:

  1. Brew 1 or 2 shots of espresso, or a small strong coffee.
  2. Warm the milk slightly in a saucepan; avoid boiling.
  3. Add in 30 grams - or 3 heaped tablespoons - of your dark hot chocolate flakes
  4. Add in the espresso
  5. Mix the warm milk, chocolate, and espresso together until smooth
  6. Cool the mixture to room temperature; chill in the fridge for a quicker cool-down.
  7. Fill a glass with ice cubes.
  8. Pour the mocha mixture over the ice; stir well.
  9. Optional touches: Top with a swirl of whipped cream and chocolate flakes.

 

#3 Iced White Chocolate Mocha

Tastes like dessert. A luxurious twist on the traditional mocha, combining sweet white chocolate with a shot of espresso and cold milk.

Ingredients + equipment
  • White chocolate flakes or chips
  • A shot of espresso (about 30 ml) or a small, strong brewed black coffee
  • 200 ml of your favourite milk (try almond or oat milk for a twist)
  • A saucepan (you can use a microwave if you prefer)
  • Ice cubes
  • A glass
Instructions:
  1. Begin by melting your white chocolate. You can do this gently in a microwave, stirring every 30 seconds until smooth, or over in a saucepan on the stove.
  2. While the chocolate melts, pull a shot of espresso. If you don’t have an espresso machine, strong brewed coffee works too. Let it cool slightly.
  3. Pour the melted white chocolate into a large glass. Add the espresso shot and mix well, ensuring the chocolate doesn't solidify but blends into a smooth mocha base.
  4. Fill your glass to the brim with ice cubes.
  5. Pour your chosen milk over the iced mocha base. Stir well to combine everything.
  6. Optional touches: If you’re feeling extra, top with a good dollop of whipped cream.

#4 Bullirum Boozy Iced Hot Chocolate

For balmy summer evenings. Served ice cold, for adults-only.

Ingredients + Equipment:

Instructions

  1. Gently heat the milk until just warm, not boiling.
  2. Add in 30 grams - or 3 heaped tablespoons - of your milk hot chocolate flakes
  3. Mix the chocolate flakes into the warm milk until they’ve fully melted and the mixture is smooth.
  4. Let the mixture cool to room temperature; for a quicker cool-down, chill in the fridge.
  5. Once cool, add the chocolate milk, ice cubes, and a splash of Bullirum Cocoa Nib Liqueur to a blender.
  6. Blend until smooth and frothy.
  7. Pour into glass and enjoy!
  8. Optional touches: Top with whipped cream and sprinkle of chocolate shavings.

Note: If you don’t have a blender - you can just add a splash of Bullirum Cocoa Nib Liqueur to the cooled chocolate mixture, stir well, and pour over ice. 

#5 Spiced Iced Hot Chocolate

Spice transforms this drink. It mixes cinnamon, nutmeg, and chilli with our chocolate for a zesty, cooling beverage.

Ingredients + Equipment:

Instructions

  1. Gently heat the milk in a saucepan until it's just warm, not boiling.
  2. Stir in your hot chocolate flakes along with the cinnamon, nutmeg, and chilli powder. Whisk until everything is completely mixed and the chocolate is melted.
  3. Allow the mixture to cool to room temperature, then chill it in the fridge until cold.
  4. Fill a glass with ice cubes and pour the chilled chocolate over the ice.
  5. Stir well before serving to mix all the flavours. Enjoy the unique kick of spice with each sip.

 

#6 Vegan Iced Chocolate Drink

Perfect for those who prefer plant-based options, this vegan iced chocolate drink is creamy, rich, and deliciously refreshing.

Ingredients + Equipment:
Instructions:
  1. Heat the plant-based milk in a saucepan over low heat until warm.
  2. Add the dark hot chocolate flakes to the milk, stirring constantly until the chocolate is fully dissolved and the mixture is smooth.
  3. Remove from heat and let the mixture cool to room temperature. For faster cooling, place it in the fridge.
  4. Once chilled, fill a glass with ice cubes and pour the chocolate mixture over the ice.
  5. Stir thoroughly to ensure the drink is evenly chilled and the flavours are well blended.
  6. Optional: Top with a scoop of vegan whipped cream.

Can I use a microwave instead of a saucepan and stove when making my iced hot chocolate?

Yes, you can definitely use a microwave to melt chocolate flakes when preparing iced hot chocolate. It's a quick and efficient alternative to using a saucepan or oven but just be careful not to overheat the chocolate and milk. Here’s how to do it: 

  1. Measure your chocolate: Place the desired amount of chocolate flakes in a microwave-safe bowl.

  2. Microwave in intervals: Heat the flakes in the microwave in short bursts of 20-30 seconds at medium power, stirring between each interval to ensure even melting.

  3. Stir until smooth: Continue heating and stirring until the chocolate is completely melted and smooth.

Then proceed with the rest of the recipe steps. 

What’s the difference between iced chocolate and a chocolate milkshake?

Imagine your favourite hot chocolate, but ice cold.

Iced hot chocolates strip away the richness typically associated with a chocolate drink by skipping the ice cream and sticking to the essentials: milk, chocolate, and ice. You get all the joy of chocolate, chilled to perfection, that you can sip and enjoy on a sunny afternoon.

On the flip side, chocolate milkshakes are really all about indulgence.

They normally blend rich chocolate ice cream with milk and, often, a drizzle of chocolate syrup to create a thick, creamy drink. It’s a dessert in a glass, sometimes so dense that you might need a spoon to conquer it.

What kind of drinking chocolate can I use to make my iced hot chocolate?

We don’t want to sound dramatic, but the choice of chocolate can make or break your iced hot chocolate.

Yes, you can use any type of drinking chocolate to whip up some iced hot chocolate, but not all chocolate will give you the same results.

Here's a breakdown:

  • Real, flaked drinking chocolate: This is 100% your best bet for making the best iced hot chocolates. The flakes are made from actual chocolate bars and are finely shaved to melt evenly and quickly. This ensures your drink is rich and smooth every time.
  • Regular powdered hot chocolate: Convenient, yes, but regular powdered hot chocolate doesn't always bring the deep flavour that real chocolate does. It’s like comparing instant coffee to freshly ground coffee beans – the instant version covers the basics, but freshly ground beans create a way richer, more satisfying drink.

When we trialled and tested each recipe ourselves, we used our 44% milk hot chocolate for the milk iced hot chocolate drinks (winner of the BBC Good Food's Best small-batch drinking chocolate). And for the dark chocolate, our 70% dark hot chocolate. 

Does hot chocolate dissolve in cold milk or cold water?

Dissolving hot chocolate in cold milk or water can be tricky and we honestly wouldn’t recommend it.

This because all the hot chocolate mixes we can think of (even the really fine powdery stuff) are designed to dissolve best in warm liquids due to the cocoa butter and sugar content, which melt more easily at higher temperatures.

  • Cold milk: For iced hot chocolate, if you’re using real, flaked drinking chocolate, stirring directly into cold milk won’t yield the smoothest result. It's often best to initially dissolve the chocolate in a small amount of hot milk or water first. Once it's smooth, you can then mix it with the cold milk and ice for a much better blend.
  • Cold water: Dissolving chocolate in cold water is less effective than in milk, primarily because cocoa butter doesn’t mix well with water without heat. You might end up with a gritty, bitty texture and uneven flavour.

How to make iced chocolate in a Velvetiser

If you're planning to make your iced chocolate drinks in a Velvetiser:

  1. Pour Milk: Add 100ml of milk into your Velvetiser.
  2. Prep Your Glass: In a glass, add 100ml of cold milk and a handful of ice cubes
  3. Add Chocolate: Sprinkle 30 grams or 3 heaped tablespoons of milk or dark drinking chocolate flakes into the Velvetiser.
  4. Blend: Close the lid, press the button, and let the Velvetiser run.
  5. Serve: Once the cycle is complete, pour the velvetised chocolate over the ice in your glass.

Now all we need is some sun. 

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