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You thought I forgot Skinny Saturday, didn’t you? I was getting all down on myself last week, and I bet you thought I was just quitting, huh? Not today, kids. I’m still here!
We’re just having a crazy time lately, so I didn’t get a chance to post until tonight. If you follow me on Instagram (and I’d love it if you did), you might have caught some of the insanity happening in our kitchen. On Thursday I made 18 desserts, and on Friday I photographed all of them! Because… we’re moving on Friday. Again. And I needed to pack up my kitchen and photo sets/props, but I also wanted to have enough material for the blog to get me through the rest of the month– just to give me enough time to settle into the new place and all.
Chris and I are moving fiends, y’all. We’ve been married for 7 years (this summer), and this week be our 8th apartment (well, it’s actually a house this time– and we are giddy with excitement about it)!! I thought about walking you though the history of all our moves, you know… just to explain them all. That way you might not think we’re quite so insane for all of the apartment hopping.
But then I realized how much time that could take up, and really– I just need to log off for the night so I can pack a few more boxes! So, instead, how about a quick check in on the weight loss progress:
I actually had a really great week and had a solid weight loss. Like I mentioned last week, I’m only posting my weight once a month here in an effort to alleviate some of the pressure I was feeling about reporting so often, so I won’t tell you how much I lost. But it was enough to feel good about, and I really hope I can keep it off! I have a history of repetitive self sabotage, and– as if on cue– yesterday and today have been really rotten eating/exercise days for me. But I think I can pick right back up tomorrow with things and hopefully continue on to have a great month! Think skinny thoughts for me, okay? Getting through this move on healthy foods could be a challenge…
And now to the recipe:
I hope it’s enough for me to say that out of the 18 recipes I made on Thursday, this was the one I couldn’t get enough of. It’s really not much more than frozen chocolate almond milk. But when it’s all blended up and topped with a little cool whip and chocolate shavings, it really feels like you’re drinking something special! Maybe it’s because it was my last recipe of the day, and I actually took a moment to sit down and enjoy it– but it was (hands down) my favorite of the bunch! It will be happening often this summer!!
Don’t be tempted to skip out on the whipped cream and chocolate shavings!! When you get down to the part where you mix it up with the bottom of the drink– it’s like magic… 🙂
Skinny Saturday: Frozen Hot Chocolate
Ingredients
1/2 cup chocolate almond milk, frozen into ice cubes
1/2 cup chocolate almond milk, cold
1/4 cup fat free whipped cream
1 tbsp. dark chocolate shavings
Instructions
Blend the chocolate ice cubes and the chocolate milk together until smooth (for a thicker frozen hot chocolate, use a higher ice to chocolate milk ratio).
Top with whipped cream and chocolate shavings.
Notes about this Recipe:
Keep Chocolate Almond Milk ice cubes stocked in the freezer all summer so you can whip up this tasty treat in under a minute!
I used my zoku pop maker (freezes liquid in less than 7 minutes) to make my ice cubes, so I didn’t use an actual ice cube tray. However, I’ve frozen almond milk in a silicon cube tray before and it worked just fine, but I’ve never used the standard plastic trays. Just FYI.
I’d suggest using a single serve blending cup or use this easy mason jar blending trick that works on most any standard blender.
A cute straw makes a difference in the taste. No, seriously.
It's an icy drink made with melted chocolate, hot chocolate mix, a little sugar, milk, and ice. The chocolate taste resembles the flavor you love from traditional hot chocolate, but the consistency is closer to that of a slushy or frappuccino.
If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.
“Better” is a matter of taste, but three key things change when you freeze chocolate: It becomes less sweet. It becomes crunchier. It becomes less bitter.
Yet besides getting fancy by adding whipped cream and chocolate shavings, most milkshake recipes follow the same outline of ingredients and instructions. Frozen hot chocolate, on the other hand, is made with a small amount of melted chocolate, sugar, milk, ice, and your favorite hot chocolate mix.
Drinking two cups of hot chocolate a day may help older people keep their brains healthy and their thinking skills sharp, according to a study published in the August 7, 2013, online issue of Neurology®, the medical journal of the American Academy of Neurology.
On average, an 8 oz (240 ml) serving of hot chocolate made with whole milk and topped with whipped cream contains around 220-300 calories. If made with reduced fat or skimmed milk, the calorie count may be lower, typically ranging from 150-210 calories per serving.
Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens.
You may think something this decadent is made with heavy cream, but it's not! With real chocolate, cocoa powder, 2 percent milk, and cornstarch used to thicken it, this Cioccolato Caldo is much richer, and enjoyed in smaller quantities than American-style hot cocoa.
Ingredients Used: A typical hot chocolate made from whole milk, cocoa powder, and sugar can contain anywhere from 20-40 grams of carbohydrates per serving (roughly 250ml). If you're using pre-mixed sachets or powders, the carb content may be higher due to added sugars and thickeners.
Cocoa Mix Powder Prepared With Water Hot Chocolate (1 oz packet with 6 fl oz water) contains 23.8g total carbs, 22.7g net carbs, 1.1g fat, 1.9g protein, and 113 calories.
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