Surat Style Thick Cold Cocoa

In a small bowl, mix the cocoa powder and cornstarch. Add a splash of cold milk from the required amount and whisk well to make a smooth, lump-free slurry.

Pour the remaining milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the cream from sticking to the bottom.

Add the sugar to the boiling milk and stir until completely dissolved. Lower the heat and slowly pour in the cocoa-cornstarch slurry while whisking continuously.

Cook the mixture for a few minutes until it thickens to a custard-like consistency. Turn off the heat.

Add the chopped dark chocolate to the hot mixture and stir gently until it melts completely, making the cocoa extra glossy and rich.

Let the mixture cool to room temperature, then chill it in the refrigerator for a couple of hours.

Once cold and set, whisk it briskly or blend it lightly. Fill serving glasses with ice cubes and pour the thick cold cocoa over them. Serve immediately.