Ingredients:

  • 1/2 cup filtered water
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated zero-calorie sweetener (or equivalent to 1/2 cup sugar)
  • 1/2 teaspoon espresso powder or instant coffee granules (Optional)
  • Pinch sea salt
  • 1/2 teaspoon pure vanilla extract
  • 3 cups ice cubes
  • 1 cup cold milk (skim, 1%, or unsweetened almond/oat milk)
  • Chilled Chocolate Concentrate (from above)

Instructions:

  1. Combine Dry Ingredients: In a small saucepan, whisk together the cocoa powder, sweetener, salt, and espresso powder (if using). Ensure there are no lumps.
  2. Add Liquid: Pour in the 1/2 cup (120 ml) of water and whisk thoroughly until a smooth paste forms.
  3. Heat and Simmer: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly for about 3–4 minutes. The mixture should thicken slightly and look glossy, ensuring the cocoa and sweetener are fully dissolved.
  4. Finish and Cool: Remove the pan from the heat. Stir in the vanilla extract. Pour the concentrate into an airtight container or mug and allow it to cool slightly on the counter.
  5. Chill (The Waiting Game): Transfer the concentrate to the refrigerator and chill for a minimum of 1 hour. It must be cold before blending.
  6. Load the Blender: Place the ice cubes (3 cups) and the cold milk (1 cup) into the high-speed blender jug.
  7. Add Concentrate: Pour the entirety of the chilled chocolate concentrate over the milk and ice.
  8. Blend: Secure the lid. Start blending on a low speed, quickly increasing to high speed. Blend for 30–60 seconds, stopping once or twice to scrape down the sides, until the mixture is completely smooth, thick, and resembles a fine slush consistency.
  9. Serve Immediately: Divide the mixture evenly between two glasses. Garnish with light whipped cream or a dusting of extra cocoa powder.