It’s a cleverly quirky culinary contradiction inspired by the signature confection at Serendipity 3, the legendary New York City dessert parlor. Each happiness-inducing dessert is made by combining cocoa, milk, and ice in a blender, whirring on high speed until smooth. The secret lies in mixing both natural and Dutch-process cocoas for a richer, fuller impression and complexity on the palate. The frosty treat is most properly served in a wide goblet meant for sharing a romantic notion, either sipped through straws or eaten with spoons.
Ingredients
- 1⁄3 cup evaporated instant dry milk
- 1⁄3 cup granulated sugar
- 2 tablespoons unsweetened natural cocoa
- 2 tablespoons unsweetened Dutch-process cocoa
- 1 cup milk
- 3 cups ice
- Whipped cream, for topping
- Semi-sweet chocolate shavings, for garnish
How to Make It
- Stir dry milk, sugar, and cocoa powders in a small bowl to combine.
- Add the dry mix, milk, and ice to a blender. Blend for 20 to 30 seconds until finely crushed (the consistency of a frozen daiquiri).
- Pour into a large goblet (for sharing) or two 16-ounce glasses.
- Top with whipped cream and chocolate shavings. Serve with 2 spoons and 2 straws.
