Prep 10 mins
Cook 15 mins
Delicious chocolate from the cookbook, "Baking without eggs" by Radha Soami Satang Beas. Thanks Roopchand uncle for sharing this book with me :)
- Mix the cocoa powder to a smooth paste with some of the milk.
- Place the rest of the milk on the stove in a pan.
- Bring almost to a boil.
- Add the cocoa paste and the sugar.
- Stir till boiling point is reached.
- Remove from heat.
- Fill glasses up to 1/3rd with chipped ice.
- Strain the cocoa onto this.
- Add a heaped tsp. of whipped cream and serve immediately.
This wasn't really iced chocolate! As soon as I added the hot cocoa to the glass filled one-third with ice, all the ice melted and I was left with a lukewarm drink that wasn't even very chocolat-ey. I'm sorry Charishma, but this just didn't work for me :-(
I took loose inspiration from this recipe and its reviews. Since I only used this recipe for inspiration, I am not going to give it a rating. I heated 1/2 cup milk in a mug in the microwave and mixed 2 tbsp. sugar, 1 tbsp. cocoa, and 1/4 tsp. cinnamon into it once it was hot. In another cup, I mixed another 1/2 cup milk and 1/4 tsp. vanilla and added about six whole ice cubes. Then, I mixed the hot chocolate mixture into the chilled milk. This prevented any excessive melting of the ice. If you use this method, be careful not to overheate the milk in the microwave (It can "explode" and burn you if you do). Also, be aware that some stray cocoa may settle to the bottom of the cup, creating an unpleasant surprise as you finish. Also, I tried the concept with and without whipped cream. I actually think I prefer it without.
Well, my ice melted aswell, so from now on i think i'll wait for the cocoa to cool down a bit before i strain it onto the chipped ice....apart from that, i think it was simple enough and a great taste...