Cocoa is useful. It has antioxidant properties, helps prevent atherosclerosis, improves brain function, invigorates and improves mood, has a minimum of contraindications. Drink made from cocoa has a pleasant chocolate taste and aroma, it is enjoyed by adults and children. But not all housewives know how to cook cocoa in milk, and dilute instant powder with it. It is significantly inferior to homemade drink made on the stove, and taste and benefit. The technology of cooking cocoa in milk has its own specifics, but is not complex. An inexperienced cook can also master the process.
Cooking Features
There is no great difficulty in preparing cocoa with milk, many generations of our compatriots successfully coped with this task. Modern housewives also delight households with homemade cocoa brewed in milk, since even a novice cook can master the technology of making this drink. Cooking cocoa in milk requires constant attention from the chef and knowledge of a few moments, but is quick and easy.
- Cocoa can be boiled on store and home milk of any fat content, and also on milk reconstituted from powder or condensed milk. Perhaps the preparation of the drink on soy milk - it will appeal to vegetarians and people suffering from lactose intolerance.
- When cooking cocoa from farm milk, it is desirable to boil it before that. If this was not done before preparing a chocolate drink, boil cocoa will have 5-7 minutes after boiling. From pasteurized, boiled and reconstituted milk, the drink is boiled for 2-3 minutes.
- If you do not like foam, dilute the milk with water at a ratio of 1: 1 or even 1: 2. Then, after boiling, the foam is not formed, and the calorie content of the drink will decrease.
- A drink is considered to be the most delicious, in which the same amount of sugar and cocoa is added. Per liter usually take 50-60 g of these products. However, the ratio of these ingredients can be changed, based on your taste.
- It is necessary to boil cocoa on low heat, stirring - this will prevent the milk from escaping. As soon as you notice that the milk starts to rise, put a metal spoon in the pan and reduce the heat. A spoon will take away some of the heat, the milk will not run away.
- To dissolve the cocoa powder without forming lumps, it is first mixed with sugar, then diluted in a small amount of hot milk, and only after that it is introduced into a thin stream of milk boiling on the stove.
- On sale you can find Dominican cocoa in balls or tiles. Before using it, it is ground on a grater, then a drink is brewed from it according to the same technology as from ordinary cocoa powder.
- It is impossible to cook cocoa without sediment. If you do not like him much, strain the drink through cheesecloth.
Cocoa when serving can be decorated with ground cinnamon, grated chocolate, whipped cream. The latter option is acceptable only if the drink is cooled down first. Serve it hot or cold.
Classic recipe for cocoa with milk
Composition:
- milk (boiled or pasteurized) - 1 l;
- cocoa powder - 40 g;
- sugar - 60 g.
Method of preparation:
- Pour milk into a clean pan. Put on a small fire.
- When the milk warms up to about 60-70 degrees, pour the milk in a cup.
- Pour cocoa and sugar into a clean cup, mix them together.
- Pour the molten milk out of the pan, pound until a homogeneous composition is obtained.
- As soon as the milk in the pan starts to boil, pour the prepared mixture into it in a thin stream. Stir the contents of the pan with a metal spoon at this time.
- Reduce flame intensity if necessary. Boil the drink, stirring for 2-3 minutes.
- Remove the pan from the heat.
Serve cocoa hot or cool. The taste of the beverage prepared according to this recipe is familiar to many since childhood. It is believed that according to this recipe, cocoa is prepared in kindergarten. If you want it to become even more fragrant, add vanillin to the milk along with the cocoa. Putting it should be quite a bit, literally at the end of the knife.
Cocoa in milk, “as in the dining room”
Composition:
- milk - 0, 5 l;
- water - 0, 5 l;
- cocoa powder - 60 g;
- sugar - 60 g.
Method of preparation:
- Pour the milk into the pot, mix with water, heat it.
- Combine cocoa with sugar, add 150-200 ml of liquid from the pan to them, mix well.
- When the contents of the pan boil, pour the diluted cocoa into it.
- After re-boiling the liquid, boil the cocoa, stirring for 1-2 minutes.
If you want to make diet cocoa, take this recipe as a basis, but reduce the amount of sugar by 1, 5 times or replace it with a low-calorie sweetener.
Cocoa from powdered milk
Composition:
- powdered milk (animal or vegetable) - 100 g;
- water - 1 l;
- cocoa - 50 g;
- sugar - 50 g.
Method of preparation:
- Boil the water, let it cool to about 50-60 degrees.
- Pour 50-100 ml of water into the bowl, add dry milk, stir it so that there are no lumps.
- Transfer the mixture to the pan, dilute with the remaining water.
- In a separate container, mix cocoa and sugar, add a half cup of reconstituted milk to them, stir.
- Heat the reconstituted milk to a boil, add cocoa.
- When the drink boils again, remove it from the heat.
Before drinking, the drink should be allowed to settle, otherwise it will have a watery taste.
Cocoa on condensed milk
Composition:
- water - 0, 75 l;
- condensed milk - 0, 25 l;
- sugar - 20 g;
- cocoa - 40 g.
Method of preparation:
- Boil water, let it cool a little, dilute condensed milk.
- Cocoa mix with sugar, then add 150 ml of milk formula, grind until smooth.
- Put the diluted condensed milk on fire. As soon as the liquid boils, add cocoa.
- Boil for 2-3 minutes after boiling the liquid in the saucepan.
If the cocoa brewed according to this recipe seems too sweet to you, change the ratio of water to condensed milk. It is undesirable to exclude sugar from the recipe, as with it cocoa powder is more easily dissolved in milk.
There are several options for making cocoa in milk, but they are all quite simple. Any housewife can please the household with this tasty and healthy drink.
