Chill Out with This Unexpectedly Sophisticated Chocolate Slushie

Imagine swapping your usual summer icy drinks for something that whispers elegance and fun simultaneously. This chocolate slushie isn’t just frozen cocoa; it’s a nostalgic swirl of childhood and adult indulgence. The secret? A hint of espresso or sea salt that elevates a simple blend into a moment of cool bliss.

Creating this treat is almost like a mini outdoor adventure without leaving the kitchen. It’s perfect when the heat makes you crave icy, creamy textures but you still want a bit of a gourmet touch. Plus, it’s incredibly quick, requiring just a handful of pantry staples and a blender. Think of it as your new go-to for spontaneous dessert cravings or summer gatherings.

Chocolate Espresso Slushie

This chocolate espresso slushie is a frozen beverage combining rich cocoa, a hint of espresso or sea salt, and a creamy texture achieved through blending with ice and milk. The final treat is smooth, velvety, and visually appealing with a cool, frosty appearance that’s perfect for hot days or indulgent moments.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2

Course: Main Course

Cuisine: International

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 cup milk preferably whole or dairy alternative
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1 shot espresso or strong brewed coffee cooled
• 2 cups ice cubes
• a pinch sea salt or additional espresso optional for flavor enhancement

Equipment

• Blender
• Measuring Cups and Spoons

Method

 

1. Pour the milk into your blender, creating a smooth base for the drink.
2. Add the unsweetened cocoa powder and granulated sugar directly to the milk.
3. Blend on high for about 15-20 seconds until the mixture is well combined and slightly frothy.
4. Pour in the cooled espresso or strong brewed coffee into the blender, and add a pinch of sea salt if using.
5. Add the ice cubes to the blender, ensuring they are evenly distributed.
6. Blend again on high for 30-40 seconds until the mixture is thick, slushy, and smooth with a frosty appearance.
7. Turn off the blender and check the consistency; it should be thick and cold with tiny ice crystals visible.
8. Pour the frozen chocolate espresso slushie into glasses and serve immediately for the best texture.
9. Garnish with chocolate shavings or a sprinkle of cocoa powder if desired, then enjoy!

Whether you’re cooling down after a long day or impressing friends with a homemade treat, this slushie hits all the right notes. The blend of rich cocoa and the unexpected salty note offers a delightful surprise every time. Dive into this icy indulgence whenever you need a quick break and enjoy every cold, chocolatey sip.

Lily Hayes

Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.