Hot Milk Chocolate Cocoa Powder

Doodh hai wonderful, ‘p’ sakte hai, roj glassful doodh doodh doodh doodh.

(Milk is wonderful, everyday, we can have a glassful)

Doodh hai mast in every season, piyo doodh for healthy reason.

(Milk is FAB in every season, drink milk for healthy reason)

Rahoge fir Fit and Fine, jiyoge past ninety-nine! 

(You will stay Fit and Fine, you will go past ninety-nine!)

In spite of all the backlash milk receives due to various reasons in these times, I believe these lines hold true in every sense even 20 years later. But the truth of the matter is “I cannot drink plain Milk”. There, I said it! If you wanna judge me, go right ahead. If you think, I am a grown-up child, fine by me. May be I am, may be I am not. But it is the plain, honest-to-goodness truth.

I love myself a nice hot/cold glass of flavored milk aka chocolate or instant coffee flavored milk. And because I ‘try to’ avoid coffee due to caffeine, I am always on the look out for interesting and delicious ‘add-ins‘ to my milk. In the course of my hunt, I stumbled upon ‘Godiva Hot chocolate powder’ and I absolutely loved it. (As much as I would like it to be, I am not affiliated with Godiva, in any way.) I wanted a similar but less-expensive option for my daily calcium-boosting needs so I decided to come up with my own version of hot chocolate powder.

Hot Milk Chocolate Cocoa Powder

I have to say, I am blissfully content with this hot Chocolate powder. It is everything it should be. Rich, deep, smooth, velvet-like, ultra-chocolate-ty and healthy. What’s one thing out of so many? But then science says “Dark chocolate is healthy.” Hail Science!!! You can use any brand of chocolate for this powder but it goes without saying that “The better the quality of chocolate, the better the taste.” So for the sake of science and greater good, let’s take it upon ourselves to make this super-delicious hot milk chocolate cocoa powder.

Hot Milk Chocolate Cocoa Powder

Prep Time: 15 minutes

Yield: 1 kg

Ingredients

  • 313.50 gms (3 bars, 3.5 oz. +3.5 oz. +4 oz.) Milk chocolate (I used Godiva and Ghirardelli)
  • 113.5 gms (1 bar, 4 oz.) Bittersweet chocolate (I used 60% cacao Ghirardelli)
  • 1 cup (125 gms) cocoa powder
  • 1 cup (125 gms) powdered sugar
  • 400 gms (4 bars, 3.5 oz. each) white chocolate (I used Godiva)

Instructions

    To make powder
  1. Wrap the chocolates with a kitchen towel to prevent it from melting from body heat and Grate them each.
  2. Mix the grated chocolate with cocoa powder and sugar and whisk well.
  3. Give it a quick pulse in the food processor to make a fine powder or use as is.
    4. To make hot milk chocolate
  4. Take a cup of steaming hot milk and add 4 spoonful of chocolate powder. Mix well and enjoy!

Notes

4 spoonful might look like a lot but it tasted the best when I used this amount. You can adjust it as per your liking.

https://www.morethancurry.com/hot-milk-chocolate-cocoa-powder/

Please LIKE my Facebook page Morethancurry and never miss any recipe ever!!

Digiprove sealCopyright secured by Digiprove © 2015

10 Comments

  1. Pallavi Charan Upadhyay

    Nidhi dis post is a boon since my daughter has started complaining abt d taste of bournvita but plz research n find a powder dat can be put in d shelf cuz if m not at home i totally trust it dat my husband wud fail entirely to make it?? n den a fight wud break out first bw d kid n father den bw d mother n d father?
    So looking up to u for some concoction dat can be stored n instructed in 3 simple steps?

    • ha ha ha. so funny. I guess men are same everywhere. but what do u mean by shelf? coz this is shelf stable. No need to refrigerate or make 1 serving at a time.It has a good shelf life specially in winters. Has to be used just like Bournvita.

Comments are closed.