No Need to Be a Tourist Serendipity-ish Frozen Hot Chocolate

Note:  Although Todd Wilbur picked the below cocoas as the closest match to the Serendipity flavors, I used what I had in the house -- 3 tablespoons of Droste and 1 tablespoon of Hershey's--and it was great.

from Top Secret Restaurant Recipes 3, Todd Wilbur 2010
Ingredients
1/3 cup granulated sugar
1/3 cup nonfat dry milk powder
2 tablespoons Ghirardelli cocoa powder
1 tablespoon Hershey's cocoa powder
1 tablespoon Scharffen Berger cocoa powder (see Tidbits)
Pinch salt
1 cup milk
3 cups ice

For garnish:
Whipped cream (buy a can.  It's more fun.)
Chocolate Shavings (take a thick piece of chocolate and scrape away at it with a vegetable peeler.  Voila, shavings.)

Directions
In a medium bowl, whisk the sugar, dry milk powder, cocoas and salt until completely combined. Set aside.
In a blender, pour in milk, then add the cocoa mixture, then add the ice.  (Really do it in this order).  Make sure the lid is on securely and blast the blender until the ice breaks down into slushy bits.
Pour frozen hot chocolate into 4 tall glasses, or one mega-goblet.  Top with whipped cream, sprinkle on chocolate shavings, stick in a straw and start sipping.
Yield: 1-4 servings

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