Hi friends! The end of the Summer is drawing near, can you feel it? Kids are heading back to school, and if you’re lucky, those temperatures are starting to drop a bit. Well, not where I live. We’re still hanging on to those 100 degree temperatures here in sunny Phoenix, AZ so for us Summer lovin’ lasts just a little bit longer. But we do still long for the tastes of Fall – apples and pumpkins and oh, hot chocolate. But who says we can’t enjoy just some of those wonderful tastes RIGHT NOW? And that’s just what we’re doing today. Come along with me as we sip on a Salted Caramel Frozen Hot Chocolate. Oh how I love hot chocolate. And a salted caramel hot chocolate is right up there, isn’t it? The perfect combination of sweet and salty, and with chocolate you just can’t lose. And since it’s warm here a good part of the year, I have obsessed about frozen hot chocolate for a while now. But I honestly never thought much about different flavors of frozen hot chocolate until I happened upon International Delight’s Salted Caramel Mocha creamer. Now, not only does that sound AWESOME for your coffee, but there’s so many ways to mix it up! Like my girl Destiny’s Salted Caramel Flavored Frosting. Sounds crazy good, right? But for me, a Salted Caramel Frozen Hot Chocolate sounded like JUST the way to “add some delight” into my weekend. And that’s just what I did! A couple packets of hot chocolate mix, milk, creamer, and ice and you have yourself one TASTY treat!
Salted Caramel Frozen Hot Chocolate
- 2 packets hot chocolate mix
- 1 cup milk
- 2 oz International Delight Salted Caramel Mocha creamer
- 2 cups ice
- Whipped cream opt
- Toffee bits opt
- Place hot chocolate mix, milk, and creamer in a blender and mix well.
- Add ice and blend until smooth.
- Serve immediately, topped with whipped cream and toffee bits.
Well there you have it friends. Next time you’d like to add some delight to your day, grab some International Delight’s Salted Caramel Mocha creamer and make your own Salted Caramel Frozen Hot Chocolate! Your day will thank you.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.