Cold chocolate is not instant hot chocolate

A powder that works well in hot water may not disperse neatly in cold milk. This recipe uses a small warm stage to dissolve the sugar and distribute the cocoa, then chills the mixture before serving. The result is a chocolate drink without needing ice cream, whipped cream or a high-powered blender.

Use a saucepan large enough to whisk comfortably. A very narrow pan makes it easy to leave dry cocoa in the corners. Gentle heat is sufficient; boiling the whole quantity of milk only creates a longer cooling job and can leave a cooked flavour you may not want in an iced drink.

Adjust the cocoa before adding more sugar

Cocoa powders vary in darkness and bitterness. If yours is particularly assertive, start with a slightly smaller spoonful on the next batch rather than automatically adding a lot more sugar. The milk should still contribute to the flavour, not act only as a carrier for a very sweet chocolate syrup.

Some settling is normal once the glass stands. Cocoa is dispersed rather than completely dissolved, so give the drink another stir if the bottom becomes darker. Serve with a spoon or reusable straw wide enough to stir, and keep the ice modest so it does not rapidly dilute the chocolate.

Vanilla is an accent here. Measure it instead of pouring directly from the bottle, especially with a strong extract. It should round out the cocoa rather than make the drink taste primarily of vanilla.

What you'll need

  • 400 ml milk, divided
  • 1½ tbsp unsweetened cocoa powder
  • 25 g caster sugar
  • ½ tsp vanilla extract
  • 120 g ice cubes

Let's make it

  1. Mix the cocoa and sugar in a small saucepan. Add two tablespoons of the measured milk and stir into a smooth paste, pressing out any lumps.
  2. Whisk in another 100 ml of the milk and warm gently until the sugar dissolves and the mixture is evenly chocolate-coloured. Do not let it boil over. Remove from the heat and stir in the vanilla.
  3. Add the remaining cold milk. Cool in a cold-water bath for about 20 minutes, stirring occasionally, then divide between two glasses over ice. Stir and serve.

Make it your own

Use a plain plant drink if preferred, but taste before adding the full sugar quantity if it is sweetened.

A pinch of cinnamon can be infused during warming, though ground spice will leave some visible sediment.

Keeping it fresh

Cover the cooled base and refrigerate promptly at 5°C or below if not serving immediately. Use within 24 hours or the milk's earlier use-by limit. Store without ice and stir before pouring.

Allergen notes

Contains milk. Check alternative drinks for soya, nuts or oats. Cocoa-containing drinks are not necessarily caffeine-free.