Hot Chocolate Float

This drink pairs a stovetop hot chocolate base with a scoop of vanilla ice cream so the top melts into the cocoa. Serve it immediately for the contrast between the hot, lightly thickened chocolate and the cold, creamy float topping.

By Julienne

Cook time: 8 minutes

Servings: 2

Ingredients

• 120 ml whole milk divided
• 24 g unsweetened cocoa powder sifted if lumpy
• 30 g granulated sugar
• 1 g fine salt
• 360 ml whole milk divided
• 5 ml vanilla extract
• 120 g vanilla ice cream 2 scoops
• 30 ml chocolate syrup for drizzling

Instructions

1. In a small saucepan, whisk together 120 ml of the milk, the cocoa powder, sugar, and salt until smooth. Set the pan over medium heat and whisk constantly until the mixture is steaming and the sugar has dissolved, 3 to 4 minutes. The cocoa base looks glossy and no dry cocoa remains.
2. Whisk in the remaining 360 ml milk and heat gently until the hot chocolate is steaming hot and lightly foamy, about 2 to 3 minutes; do not let it boil. Remove from the heat and stir in the vanilla extract. The drink is hot, smooth, and just beginning to steam at the edges.
3. Divide the hot chocolate between 2 heatproof mugs. Top each mug with 1 scoop of vanilla ice cream, then drizzle with the chocolate syrup. The ice cream is perched on top and starts to soften at the edges without fully melting.