After the major heat wave we’ve had the last few weeks, most people I’ve spoken to are eagerly anticipating the upcoming Fall season. If you’ve been around my blog long enough, you’ll know that the Summer heat isn’t the only thing that gets me excited for the impending season. I’ll take Fall as soon as I can get it and often romanticize over it until it comes while adding pins to my Autumn board on Pinterest.
While I’m waiting for the cooler months to arrive, occasionally the urge will hit for a nice warm mug of hot chocolate. But usually during the hot summer months, the only mug of something warm I’ll be drinking is my coffee in the morning. But a few years back, I figured out how to have my hot chocolate fix and have it frozen, too.
This year I did it slightly differently and used soy milk. To make the hot chocolate more creamy, I usually add milk instead of water. I’ve figured out on my own that I more than likely have a diary sensitivity and have been trying to avoid it (though cheese just seems to sneak right back into my diet occasionally…). This is where the soy milk comes in. If I’m being honest, I’m not too excited to be using soy milk, as it has a noticeably different taste for obvious reasons. I was a little worried at how it would impact my hot chocolate experience, but it turned out really well!
What You’ll Need:
- Organic Soy Milk
- 1 cup of ice
- 1 packet of your favorite hot chocolate mix
Place all of the ingredients in a blender (I used my Nutribullet) and blend until smooth.