Has anyone around here been reading this blog long enough to remember the request line? It fizzled out around the time we made our move from Dallas back to Denver, but a friend from college singlehandedly (and unknowingly) revived it by sending me a recipe a few weeks ago. Since he specifically said I should try it and blog about it, I’m going to happily interpret that as a request. And it’s a good one! The recipe was simple and quick (minus the milk chilling time, but that’s hands off) and so much fun. Thanks, Mike, for reminding me that I love chocolate milk (and should enjoy it more often!).
So, the premise behind the recipe is to make what basically amounts to chocolate ice cubes, and to serve them with milk that has been “enhanced” with a bit of sugar and vanilla. Kids would love this treat (without the instant coffee, I’m sure) and I think this makes a fun dessert for adults as well. Here’s the recipe:
200 ml milk
50 ml water
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
1 tablespoon instant coffee (optional) (I used Medaglia D’Oro instant espresso)
70 g dark chocolate (66% cacao) (I ignored the cacao recommendation and used Cadbury Royal Dark because I like it and it was on sale)
Finely chop chocolate and place in a heatproof bowl.
Pour milk and water in a saucepan; add sugar, cocoa, and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat. Pour over the chocolate, set aside for 5 minutes, then mix gently with a wooden spoon until smooth and creamy. Cool and pour into an ice cube tray and freeze.
600 ml milk
60 g sugar
1 vanilla pod
Pour milk into a large saucepan. Add sugar and stir to dissolve. Slit the vanilla pod down the middle, scrape out the seeds, and add them to the pan. Bring to a boil over medium heat then remove from heat. Cool, then refrigerate several hours or preferably overnight.
To serve, place chocolate ice cubes in glasses (3 – 4 cubes per glass, depending on the size) and pour the cold vanilla milk over the cubes.
Note: I used the measurements indicated in the recipe because my liquid measuring cups have cup and milliliter markings. I also have a kitchen scale, so I was able to just weigh my sugar. Fifty milliliters of water is a little under 1/4 cup; 200 milliliters of milk is a little over 3/4 cup; 600 milliliters of milk is about 2 1/2 cups. Seventy grams of dark chocolate was all but five squares of a Cadbury Royal Dark bar. Sixty grams of sugar should be slightly over 1/4 cup. Thankfully, this isn’t baking, so the recipe should be forgiving of slight variations.
Holy cow, was this ever delicious! It’s rare for me to just sit down with a glass of milk (especially chocolate milk), and I feel like I’ve been missing out. A cold glass of milk is actually pretty refreshing, and I especially loved the depth of flavor the espresso powder brought to the chocolate and the way the milk got more and more chocolatey as the cubes melted. Mmmmmm. The flavor possibilities are pretty endless too… I can totally imagine adding some chile powder, powdered ginger, or cinnamon to the mix.
What else do I love about this recipe besides the fact that it’s delicious? It’s easily made ahead. The chocolate cubes can just sit in the freezer (though I would recommend storing them in a freezer bag to minimize freezer burn) and I’m sure the milk will keep just fine in the refrigerator for several days. Perfect for treats on demand!
Again, many thanks to my friend Mike for reviving the request line. If you have a recipe you’d like me to try, post a comment or send me a message at firstname.lastname@example.org.
TIPS: I ended up getting 27 chocolate ice cubes out of the recipe with about 1 tablespoon of liquid each. Next time, I would probably double the milk recipe to make more servings since four chocolate cubes per glass was just about perfect.
Recipe link: Chocolate Ice and Vanilla Milk