I’ve had a ton of friends and family recently visit Las Vegas, but alas, I’ve been left behind each time, so I do the next best thing – recreating famous recipes by the ultra fancy Vegas restaurants. While I don’t have the gold for Serendipity’s extravagant Golden Opulence Sundae (the Guinness record holder for most expensive sundae at $1000!), I couldn’t resist making Serendipity’s other famous dessert – their Frozen Hot Chocolate!
It’s the perfect treat for summer – it’s getting hot here in Texas, and alas, my AC has un-serendipitously broken down just now. It’s ginormous enough to share, or you can keep it all the delicious chocolate, ice, and cream to yourself – it’s that’s delicious!
Serendipity /serənˈdipədē/ (noun) – the occurrence and development of events by chance in a happy way.
Mom says everyone has their “mia” or fate. You can do what you wish, but some are destined for a hard life and some are destined for a lucky life. I’m not quite sure if I believe in true serendipity; regardless, I like to think I’ve gotten more of the lucky side (not to jinx myself!).
Now is the time we’re preparing for residency applications – as I’ve looked over my CV, my personal statement, and life, everything was a result of definitely hard work, yes, but also an insane amount of serendipity. If there’s one thing I’m good at, it’s creating my own luck (which, I suppose, contradicts the very definition of serendipity lol).
My advice for creating luck, whether in medical school or just in life: Find what you love. Find great mentors. Find a support network so you stay sane. Then go forth [insert hard work] and conquer!
Anyway, my friends have raved about this infamous frozen hot chocolate, sadly, it remains on my Las Vegas/NYC bucket list. The recipe was once a huge secret; even Jackie Kennedy/the White House failed to get it despite begging the chef. Now the original Serendipity recipe has been released after 50 years, so here’s my adapted version!
Serendipity’s Frozen Hot Chocolate
6 oz chocolates (I used Trader Joe’s 72% dark), chopped
2 teaspoons unsweetened cocoa
1 1/2 tablespoons sugar
1 1/2 cups whole milk
3 cups ice
Chocolate shavings and pirouette wafers, to garnish
Combine your chopped chocolate, cocoa, sugar, and milk in a small pot over medium heat, stirring until melted and blended. Remove from heat and let cool to room temperature.
In a blender, blend the chocolate mixture and ice together until smooth (like a frozen daiquiri). Pour into a goblet/bowl and top generously with whipped cream. Garnish with chocolate shavings and pirouettes wafers. Enjoy!