My final post for Brunch Week is a special one!  {GIVEAWAY IS NOW CLOSED}

This post is special because it is in honor of my mother who introduced me to Grasshopper cookies.  If you aren’t familiar with these little gems, I’ll just say they are the always available equivalent of Girl Scout Thin Mint cookies – swoon, right?!

My mom isn’t so much a coffee gal, so this version of frozen hot chocolate is the perfect Mother’s Day treat for her.  I had never even tasted a frozen hot chocolate until just a few weeks ago and I fell in love!  I love all things chocolate, frappe, and otherwise in the dessert category.  The difference between a frozen hot chocolate and a chocolate milkshake is the hot chocolate is less milk and more frappe like an icee.  Trust me, just try it!

Frozen Grasshopper Recipe serves 2
3C crushed ice
1C milk I used coconut
4oz chocolate chips
1/2C hot chocolate powder I used Ghirardelli’s yummm
1/2t pure peppermint extract
5 peppermint leaves optional
pinch of xanthan gum optional
Grasshopper cookies as garnish
Whipped cream as garnish

This recipe can easily be made vegan by using all dark chocolates, dairy-free milk, and vegan whipped cream.

First, start by melting the chocolate chips.  This can be done in a double boiler or in the microwave as I demonstrated here, just without the vegetable oil.  I heated the chocolate chips in the microwave, then stirred in the peppermint oil.

Add in the hot chocolate mix, though it will become a big clump since the milk hasn’t been added yet.

Stir in half the milk at this point.  You may want to whisk it, in order to best whip in all the chocolate.

At this point, you’re so close to the frozen goodness.  Pour the ice, chocolate, mint leaves, and remaining milk into a blender.  Also put in the xanthan gum if using.  This will keep the frappe texture rather than letting the mixture melt together into a runny mess.  Slightly unnecessary if you drink them as fast as I did, but if you have it in the pantry, it’s worth tossing in the blender.

Serve immediately with whipped cream and crushed cookies.  Soooo delicious!

Happy Mother’s Day!

I hope your mama loves it as much as I do!

Here’s one more shot.  I took so many that I loved, I couldn’t decide which ones were best!

And for the final day of Brunch Week, check out these lovely recipes of my fellow food bloggers:

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade