Hot Milk Chocolate with Whipped Cream
Warm, creamy milk chocolate topped with a light, airy froth—just like in a nursery. Whisk the cocoa with sugar and a little milk first to avoid lumps.
- Time
- 5 min
- Serving
- 201 kcal
- Ingredients
- ≈ $0.24
- Protein
- 9 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 250 ml
- 2 Cocoa powder 8 g
- 3 Sugar 12 g
- 4 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Rub the cocoa with some of the milk and the sugar to avoid lumps. Otherwise the powder won't dissolve fully and will settle at the bottom.
- Substitutions
- Replace the sugar 1:1 with honey (12 g), but the skin will be thicker. Use whole or 1.5% milk instead of 2.5%, but the taste will be less rich.
- Common mistakes
- If the cocoa isn't rubbed with milk first, it settles at the bottom and won't dissolve even after boiling. Check by stirring with a spoon.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat over medium heat, stirring constantly, to 60°C. Don't boil it, or the skin will collapse.
- Serve with
- Serve with dry cookies or a banana for breakfast to balance the sweetness. Also works as a quick snack after school.
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