Save This rebel cider cocoa float combines the best of two worlds - warm spiced apple cider and rich chocolate - topped with creamy vanilla ice cream for a decadent treat that will warm you from the inside out. It's the perfect cozy beverage for holiday gatherings or quiet winter evenings when you need something special to sip on.
I created this recipe during a particularly cold December when my family was craving something beyond ordinary hot chocolate. The combination was an immediate hit and has become our signature holiday drink when guests come over.
Ingredients
- Apple cider Provides the fruity base and natural sweetness. Look for unfiltered cider for the richest apple flavor.
- Whole milk Creates creaminess. Full fat works best for the richest texture.
- Heavy cream Adds luxurious richness. Use the freshest cream you can find.
- Unsweetened cocoa powder Brings deep chocolate flavor. Dutch-processed cocoa offers a smoother taste.
- Brown sugar Adds molasses notes that complement the spices. Dark brown sugar provides more depth.
- Cinnamon nutmeg and cloves The classic warm spice trio. Always use freshly grated nutmeg if possible.
- Vanilla extract Enhances all the flavors. Pure extract rather than imitation makes a noticeable difference.
- Vanilla ice cream Creates the magical float experience. Premium brands with higher butterfat content melt more slowly.
- Optional rum or bourbon Adds complexity for adult versions. Choose a quality spirit you'd enjoy on its own.
Instructions
- Create the base:
- Combine apple cider, milk, and heavy cream in a large saucepan over medium heat. Warm the mixture slowly, stirring occasionally with a wooden spoon. You want it steaming but not boiling, which takes about 5-7 minutes. The slow heating allows the flavors to meld without scalding the dairy.
- Add the chocolate and spices:
- Whisk in cocoa powder, brown sugar, cinnamon, nutmeg, cloves, and salt. Use a wire whisk and incorporate in small batches to prevent lumps. Continue whisking until everything dissolves completely, about 2-3 minutes. The mixture should be smooth and velvety with no grainy texture.
- Finish the base:
- Remove from heat and stir in vanilla extract. If making adult versions, add the rum or bourbon now. The heat will cook off some of the alcohol while leaving the flavor. Let the mixture rest for 1 minute to allow flavors to fully develop.
- Assemble the floats:
- Ladle the hot cider cocoa into heatproof mugs, filling each about two-thirds full. Leave enough room for ice cream and toppings. The mugs should be warm but not scorching hot.
- Add ice cream:
- Place one generous scoop of vanilla ice cream on top of each mug of hot cocoa cider. The ice cream will immediately begin to melt around the edges while maintaining its shape in the center, creating that perfect float experience.
- Garnish and serve:
- Top each float with whipped cream and a light dusting of cinnamon or nutmeg. Add a cinnamon stick as both garnish and stirrer. Serve immediately while the temperature contrast between hot liquid and cold ice cream is at its peak.
Save The cinnamon is truly the secret star of this recipe. I discovered that adding a whole cinnamon stick to each serving not only looks beautiful but allows guests to control how much cinnamon flavor infuses their drink as they sip. My grandmother always said cinnamon was nature's way of making everything taste like comfort.
Make Ahead Tips
The cider cocoa base can be made up to 3 days in advance and stored in the refrigerator. Simply reheat gently on the stovetop or in a slow cooker set to low when ready to serve. This makes party preparation much easier and allows the flavors to deepen even further. Just remember to add the vanilla extract after reheating, as extended cooking can diminish its flavor.
Flavor Variations
While the classic recipe is delicious, you can easily customize these floats to create new flavor experiences. Try replacing vanilla ice cream with caramel, cinnamon, or butter pecan varieties. For a more intense chocolate experience, use chocolate ice cream and add 2 tablespoons of chocolate syrup to the base. During fall, pumpkin ice cream makes a seasonal variation that pairs beautifully with the spices.
Serving Suggestions
These floats make an excellent dessert course after a holiday dinner. Serve alongside simple butter cookies or gingerbread for dipping. For a more substantial dessert pairing, offer slices of apple cake or pumpkin bread. When hosting a holiday open house, set up a float bar with the hot base in a slow cooker and various ice cream flavors and toppings for guests to create their own combinations.
Kid-Friendly Adaptations
Children absolutely love this recipe even without the alcohol. To make it extra special for younger guests, offer colorful straws and additional toppings like mini marshmallows, chocolate chips, or candy cane pieces. You can also reduce the spice levels slightly for more sensitive palates. Creating a separate batch with less cocoa powder makes the apple flavor more prominent, which many kids prefer.
Save The ratio of cider to cocoa can be adjusted to your preference—more cider for a fruitier drink or more cocoa for a richer chocolate experience. This allows everyone to enjoy their float just the way they like it.
Recipe FAQ Section
- → Can I make it non-dairy?
Absolutely—use plant-based milk and ice cream to enjoy a dairy-free version without sacrificing flavor.
- → What kind of alcohol works best?
Spiced rum or bourbon both complement the warm spices and apple notes beautifully for an adult treat.
- → Can I prepare the cider cocoa base ahead of time?
Yes, prepare and store the base in the fridge, then reheat gently before adding ice cream and garnishes.
- → Which ice cream flavors work well?
Classic vanilla is great, but try cinnamon, apple pie, or caramel swirl for extra flavor depth.
- → Are there nut-free options?
Yes, just check your ice cream and whipped cream ingredients to ensure they are nut-free for safety.