Its summer here in New Delhi (when is it NOT summer in New Delhi?) and it's really hot and humid. So I thought, hey, why not a refreshing drink?...
...Only, there was hardly anything in the fridge that could be liquefied and the only thing cold in the freezer was ice and Cocoa (Yes, I keep the cocoa in the freezer. We keep the coffee there too.). So I decided to make my Lazy Cold Chocolate.
This drink is really simple to make and you don't even have to chill it in order to enjoy it. If you have a microwave (yes, it is made it a microwave :P), you can make from start to finish in a matter of 10 minutes.
In a Microwave proof bowl or a large, Friends like, coffee mug, put in 2 heaped tablespoons of cocoa, 1.5 -2 tablespoons of sugar (The sweetness really depends on your taste. Personally, I don't like it really sweet so I put just about 1 tablespoon of sugar, a very small knob of butter (1/2 teaspoon worth) and about 6 tablespoons of milk. Mix with a spoon.
<< This picture here shows how it should look like. Don't worry about the lumps at his stage because seriously. Its Cold Chocolate. How wrong can it go?
The spoon shows the consistency of our mixture. Yes, it's thick. It's supposed to be.
Now, microwave this on full for 30 seconds. When you take it out, it may look like its about to burn. Again, don't worry. It's supposed to. Mix this mixture till it sort of resembles the picture below.
To this cookie like batter, add about 1/2 cup of milk and stir till most of the solids is incorporated with the milk and it turns a milk-coffee colour.
Using a fine sieve, strain this-now only slightly warm-mixture over a glass filled with ice and enjoy :)
Unfortunately, I couldn't take a photo of finished product because my brother came back at that very minute and stole MY DRINK!! But I stole it back from him and managed to take a weird non flattering picture.
He did remark that it was good but that it was nothing compared to the one he had in Paris at a famous chocolatier shop-cum-cafe. He compared me, an unemployed foodie, without a food related degree in anything btw, to a person who is a master at his craft.
To which all I can say is: Thanks bro. Thanks a lot.
Alternatively: If you're feeling really decadent, you could add in two scoops of dark chocolate icecream and mix it in the blender. mmm.
Note: The reason why we strain this at the end is to capture the bits of the cocoa mixture that have not and cannot dissolve into the milk.
...Only, there was hardly anything in the fridge that could be liquefied and the only thing cold in the freezer was ice and Cocoa (Yes, I keep the cocoa in the freezer. We keep the coffee there too.). So I decided to make my Lazy Cold Chocolate.
This drink is really simple to make and you don't even have to chill it in order to enjoy it. If you have a microwave (yes, it is made it a microwave :P), you can make from start to finish in a matter of 10 minutes.
In a Microwave proof bowl or a large, Friends like, coffee mug, put in 2 heaped tablespoons of cocoa, 1.5 -2 tablespoons of sugar (The sweetness really depends on your taste. Personally, I don't like it really sweet so I put just about 1 tablespoon of sugar, a very small knob of butter (1/2 teaspoon worth) and about 6 tablespoons of milk. Mix with a spoon.
The spoon shows the consistency of our mixture. Yes, it's thick. It's supposed to be.
Now, microwave this on full for 30 seconds. When you take it out, it may look like its about to burn. Again, don't worry. It's supposed to. Mix this mixture till it sort of resembles the picture below.
Using a fine sieve, strain this-now only slightly warm-mixture over a glass filled with ice and enjoy :)
Unfortunately, I couldn't take a photo of finished product because my brother came back at that very minute and stole MY DRINK!! But I stole it back from him and managed to take a weird non flattering picture.
He did remark that it was good but that it was nothing compared to the one he had in Paris at a famous chocolatier shop-cum-cafe. He compared me, an unemployed foodie, without a food related degree in anything btw, to a person who is a master at his craft.
To which all I can say is: Thanks bro. Thanks a lot.
Alternatively: If you're feeling really decadent, you could add in two scoops of dark chocolate icecream and mix it in the blender. mmm.
Note: The reason why we strain this at the end is to capture the bits of the cocoa mixture that have not and cannot dissolve into the milk.
Bli! I like. :) And, I want the cookie-like batter, NOW! Come to Bombay and make me some?
ReplyDeleteAnd, I'm glad you're (figuratively) off your ass and writing this!! Very cool :). Mwah mwah!
You've posted some nice jap recipes.... can you also a post a simple version of tempura batter too?
ReplyDelete