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Chilled cocoa Make your own chilled cocoa drink instead of using commercially made low-grade drink mixes, which are too sweet, very low in real cocoa and full of hydrogenated fat, preservatives and other additives.

When making cocoa using cold milk, the most important thing is to add the milk in the cocoa gradually, in very small portions and stirring thoroughly, to avoid the forming of lumps.

2 - 3 tsp cocoa powder
1 - 2 tsp (or to taste) sugar
150 - 200 ml ice-cold milk

Measure the cocoa powder and the sugar in a drinking glass and mix thoroughly. Add one teaspoon of milk and stir with a spoon, until the milk is absorbed in the dry ingredients. At first, the mixture will be partly lumpy, partly powdery, so do not be alarmed. The mixture will smooth out eventually, as more milk is gradually added.

Add another teaspoon of milk and stir thoroughly, until you get a stiff and thick paste. Add a third teaspoon of milk and stir again, until the paste is smooth. Stir in a fourth teaspoon of milk.

Now the mixture should be smooth and runny enough for the rest of the milk to be poured in without the fear of any lumps forming. If the mixture is still quite stiff, add some more milk one teaspoon at a time, before stirring in the rest of the milk.

Stir the cocoa thoroughly and serve immediately with sandwiches, sweet yeast buns, cookies or other snacks.

Recipe source: family recipe.


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