Summary:
This frozen hot chocolate is creamy, chocolate-forward, and packed with nostalgic Disney flair. We’re talking velvety cocoa flavor blended into a milkshake-style drink, topped with whipped cream and the cutest Mickey Mouse chocolate ears you’ll ever see. Perfect for kids, adults, and anyone who thinks churros and cocoa are a food group.
Recipe Card
Recipe Name:
Mickey-Inspired Frozen Hot Chocolate
Prep Time:
15 minutes
Cook Time:
0 minutes
Additional Time:
10 minutes (for chilling and garnishing)
Total Time:
25 minutes
Servings:
2 large drinks or 4 small servings
Diet:
Vegetarian
Method:
Blended
Ingredients
For the Frozen Hot Chocolate:
- 1/2 cup high-quality semi-sweet chocolate chips (or chopped chocolate bar)
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons granulated sugar (or sub monk fruit/erythritol)
- 2/3 cup whole milk (cold)
- 2 1/2 cups ice cubes
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt (yes, seriously—it wakes up the cocoa)
For Garnish & Mickey Ears:
- Whipped cream (homemade or store-bought)
- 2 large round chocolate wafers (like Ghirardelli, or use Oreo thins) per serving
- Chocolate syrup or ganache drizzle (optional)
- Mini marshmallows or holiday sprinkles (optional)
Instructions
Step 1: Melt the Chocolate
In a heatproof bowl, melt the chocolate chips using a microwave (30-second bursts) or a double boiler. Stir until smooth and glossy. Let it cool slightly—but not harden.
Step 2: Blend it All Up
In a high-speed blender, combine the melted chocolate, cocoa powder, sugar, salt, vanilla extract, cold milk, and ice. Blend on high until smooth and slushy.
Step 3: Add the Cream
Pour in the heavy cream and blend again for just 5–10 seconds. This gives it a rich, milkshake-style texture. Don’t over blend unless you like it frothy.
Step 4: Pour and Style
Pour the frozen hot chocolate into chilled mugs or mason jars. Top generously with whipped cream.
Step 5: Mickey-ify It
Take two chocolate wafers and gently press them into the whipped cream on each side to resemble Mickey ears. Use marshmallows or sprinkles to jazz it up if you’re extra like that.
Step 6: Optional Ganache Drizzle
Drizzle with chocolate syrup or leftover melted chocolate for that final “yes, I did that” moment.
Notes & Tips
- Chocolate quality matters. Use real chocolate, not compound chocolate or cheap chips. You’ll taste the difference.
- No wafers? Use Oreo thins, round chocolate cookies, or even slices of banana dipped in chocolate if you’re improvising.
- Dairy-free version? Swap milk with almond or oat milk, and use coconut cream instead of heavy cream.
- Want extra flavour depth? Add a 1/4 teaspoon of espresso powder to the cocoa mix to amplify the chocolate without turning it into mocha.
- Need it ahead of time? You can blend and freeze this mixture for up to 4 hours. Let it thaw slightly and stir before serving.
Flavour Variations
Peppermint Mickey:
Add 1/4 teaspoon peppermint extract to the blender and sprinkle crushed candy cane over the whipped cream.
Spicy Mexican Chocolate Twist:
Add a pinch of cinnamon and a dash of cayenne to the cocoa mixture before blending. Unexpected heat, total crowd-pleaser.
White Chocolate Version:
Use white chocolate chips and skip the cocoa powder. Garnish with red and green sprinkles for a holiday touch.
Why This Recipe Works
Frozen hot chocolate sounds gimmicky until you make it right. What sets this one apart? We’re balancing real melted chocolate with creamy dairy and just enough sugar to round it out. The result? A frosty drink that still screams “cosy,” even though it’s served ice cold.
The Mickey ears? That’s just you showing off. And yes, they’re technically optional—but why would you not?
Final Thoughts
This Mickey-Inspired Frozen Hot Chocolate is one of those things that seems silly at first—until you taste it and realize it’s ridiculously good. It’s perfect for themed movie nights, Christmas Eve treats, or just a Tuesday that needs more sparkle. So go full Disney adult, grab your favourite mug, and blend something magical.
And no, you don’t need kids in the house to justify making this. You just need taste buds and a little imagination.
