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Classic cocoa
How to cook Classic cocoa
Step 1
Mix cocoa and sugar in a saucepan.
Step 2
While stirring, add hot water. Place over medium heat and, continuing to stir, bring to a boil.
Step 3
Pour in the heated milk and, reducing the heat a little, warm the mixture, but do not bring it to a boil. Remove from fire.
Step 4
Using a whisk, whisk the drink for 20 seconds. before the formation of foam. Pour into warmed cups. When you whisk cocoa, this allows, firstly, to prevent the formation of a film on its surface, secondly, to mix all the components well, and thirdly, the flavor of the drink is enhanced.
Classic cocoa - FAQ About Ingredients, Baking Time and Storage
Yes, you can use sugar substitutes like stevia or erythritol. Adjust the amount to taste as some substitutes are sweeter than sugar.
The cocoa drink is best enjoyed fresh. If stored in the fridge, it can last up to 2 days. Reheat gently before serving.
Yes, substitute the milk with almond, oat, or coconut milk for a dairy-free version. Ensure the milk is heated before adding.
A fork or a small hand blender can be used to mix the cocoa. The key is to create a smooth texture and prevent lumps.
Absolutely! Cinnamon, nutmeg, or a pinch of chili powder can add a delightful twist to your cocoa.
Simply double or triple the ingredients. Use a larger pot to accommodate the increased volume and ensure even heating.
Freezing is not recommended as it can alter the texture. It's best prepared fresh or stored in the fridge for short-term use.
Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to maintain the smooth texture.
Yes, dark cocoa powder can be used for a richer flavor. Adjust the sugar to balance the bitterness if needed.
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