Chocolate milk

Chocolate milk

By
From
Lamingtons & lemon tart
Makes
4
Photographer
Patricia Niven

Perfect for children and adults alike, this recipe can provide an energy boost or cool relief on a hot day, or you can drink it hot to warm you up in the afternoon or evening in winter.

This is easy to whip up once you have the base chocolate blocks in the freezer. The base blocks are simple to prepare and they can be infused with endless flavours. Then fresh chocolate milk is never a moment or two away. Just boil some milk, add the chocolate blocks and emulsify in a stand blender or use a hand-held blender.

Ingredients

Quantity Ingredient

Frozen chocolate milk blocks

Quantity Ingredient
175g dark chocolate, roughly chopped
100g milk chocolate, chopped
100ml thickened cream
100ml full-cream milk
pinch salt

Chocolate milk drink formulation

Quantity Ingredient
400g frozen chocolate blocks, (see above)
800ml full-cream milk

Method

  1. To make the frozen chocolate milk blocks, combine the chocolates in a microwave-safe bowl and gently melt them together in the microwave.
  2. Place the cream, milk and salt in a saucepan over medium heat and bring to a simmer.
  3. Pour the hot cream mixture over the chocolate mixture and stir gently, from the middle of the bowl to the outside, using a silicone spatula. Stir until the chocolate is fully melted and continue to mix until you have a shiny emulsion.
  4. Pour this mixture into ice cube trays or similar and freeze the cubes of chocolate until needed.
  5. To formulate the drink, place the frozen chocolate blocks in a stand blender, or a tall cylindrical container if you are using a hand-held blender.
  6. Put the milk in a saucepan over medium heat and bring to the boil. Pour it over the chocolate blocks. Carefully blend and emulsify the two ingredients together.
  7. Remove the chocolate milk from the blender and cool or reheat as required. Serve immediately in glasses, mugs or small milk bottles.

Variations

  • The cream and milk can be infused with a variety of flavours. Bring the cream and milk to a simmer with spices and/or citrus zests or teas. Strain the infusions and re-boil to proceed with the recipe.

My favourite infusions

  • Orange zest and star anise

    Coffee and fennel seeds

    Green tea and kaffir lime

    Jasmine tea and lemon

    Chilli

Sample infusion recipe

  • Put 100 ml full-cream milk and 100 ml thickened cream in a saucepan over medium heat and bring to the boil. Remove from the heat, add 10 g Earl Grey tea leaves, stir and infuse for 5 minutes. Strain. Don’t infuse tea for too long or it can result in bitterness. I recommend infusing milk and cream with more tea than you would use to make a drink but infuse for a maximum of 5 minutes.
Tags:
darren purchese
burch and purchese
sweet studio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again