Surat Style Thick Cold Cocoa
Surat Style Thick Cold Cocoa is a chilled chocolate drink thickened with cornflour and finished with melted dark chocolate.
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15 mintotal
Prep 5 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active cooking takes about 15 minutes; chill the cocoa before serving for a thicker texture.
Method
In a small bowl, mix the cocoa powder and cornflour. 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-cornflour 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.
How to tell it's done
The cocoa should be silky and thick enough to coat the glass, with no cornflour lumps.
Getting it right
Tip
Always whisk the hot mixture continuously after adding cornflour to prevent a lumpy texture. The chilling process naturally thickens the drink further.
What to serve it with
Top with a scoop of vanilla ice cream or a few chocolate chips for a cafe-style glass.
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