热可可加奶油
用牛奶调制的浓郁热可可，上面覆盖一层打发的奶油。这款饮品既温暖人心，又可当作小甜点享用。
- 烹饪时间
- 15 分钟
- 份量
- 365 kcal
- 材料
- ≈ $1.10
- 蛋白质
- 8 g
材料
- 1 Milk 2.5%包装 930 毫升 约等于 $0.88 150 毫升
- 2 Dark chocolate包装 90 克 约等于 $2.50 25 克
- 3 Cocoa powder 5 克
- 4 Sugar 10 克
- 5 Heavy cream 33%包装 250 毫升 约等于 $2.20 30 毫升
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将奶油充分冷藏后，用打蛋器打发2–3分钟，直到形成软绵的泡沫。
在中火锅中加热牛奶，直到热气腾腾但不沸腾。
加入可可粉和糖，用搅拌器搅拌均匀，确保无糊块。
放入打碎的巧克力，再温热2–3分钟，直到饮品变得光滑且稍微浓稠。
倒入杯中，上面覆盖打发的奶油。
小贴士
- 为什么这样做
- Whip the cream cold so it holds its shape and doesn't break down in the hot drink. Heat the milk to 80–85°C, otherwise the cocoa won't dissolve fully and you'll get lumps.
- 可替换食材
- Replace the sugar with 10 g of honey or syrup (15 g), but the drink will be thicker. Use condensed milk instead of the dark chocolate (20 g), but the taste will be sweet and uniform.
- 常见错误
- If the chocolate hasn't melted completely, the milk isn't hot enough or the heat is too low. The drink will turn out lumpy and uneven.
- 保存与加热
- Keep in the fridge for up to 2 days. Reheat in a water bath to 60°C before drinking and add fresh whipped cream.
- 搭配建议
- Serve after dinner with cookies or rusks to soften the bitter taste of the chocolate.
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