Iced Cacao Float Recipe: A Creamy Iced Chocolate with Luna Cacao
This iced cacao float is rich, chocolatey and refreshingly cold, with a scoop of vanilla ice cream melting into every sip. It takes five minutes, uses a handful of ingredients, and works with any milk you like.
Makes one glass.
Ingredients
20–30g Luna cacao paste
50ml hot water (just off the boil)
140ml milk of your choice
Ice
Sweetener if you like
1 scoop of your favourite vanilla ice cream
Method
Fill a glass with ice.
Add the milk over the ice.
In a separate cup or jug, whisk 20–30g of Luna with the hot water and your sweetener until completely smooth, with no lumps.
Slowly pour the cacao over the milk and watch it swirl through.
Add one scoop of vanilla ice cream, then grab a spoon and a straw.
A few tips
Whisk it hot first. Cacao paste is the whole bean, cacao butter included, so it won't melt into cold milk. Hot water first, then cold, is what makes an iced cacao smooth instead of gritty.
Chop it fine. Smaller pieces melt faster and whisk smoother.
20g or 30g? Use 20g for a lighter glass and 30g if you want it rich and dark.
Make it dairy-free. Dairy-free milk and a plant based vanilla ice cream work beautifully.
Skip the sweetener if you like. The ice cream brings plenty on its own.