Iced Cocoa
Cocoa does not dissolve in water — its starch particles only hang in the liquid and settle within five minutes. So iced cocoa is not made cold: a concentrated paste is cooked first and only then chilled. Treated that way it stays even, even the next day.
- Prep
- 5 min
- Cook
- 10 min
- Rest
- 2 h
- Total
- 2 h 15 min
- Servings
- 4
- Level
- Easy
- Per serving
- 180 kcal
Ingredients
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What to use instead
Oat is the best plant milk here because it is thickest. Coconut brings its own strong flavour; almond comes out watery.
Makes: about 900 ml, 4 glasses
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Method
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Step 1: Make a paste
Mix the cocoa, sugar and salt in a small pan, add 100 ml of water and work it to a smooth paste. Dry powder in liquid always lumps; a paste rules that out.
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Step 2: Cook the paste
Warm it over low heat for 2–3 minutes, stirring, to a gentle bubble and a gloss. Cooking is what opens the flavour and removes the floury taste of raw cocoa.
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Step 3: Add the milk
Off the heat, add the vanilla and stir in the cold milk gradually — poured in all at once, hot paste can form threads.
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Step 4: Chill completely
Pour into a bottle and refrigerate at least 2 hours. Cold cocoa tastes better than lukewarm: the cold mutes sweetness and brings out chocolate.
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Step 5: Serve over ice
Shake the bottle before pouring. Always shake — even properly cooked cocoa settles a little overnight.
Tips & variations
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Tip
The pinch of salt is not there to taste salty: it sharpens the perception of chocolate and removes the powdery dryness. Without it cocoa tastes flat.
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Tip
Dutch-processed cocoa gives a mellower flavour and darker colour; natural cocoa is sharper and paler. Both work, but the sugar needs adjusting.
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Swap
Oat is the best plant milk here because it is thickest. Coconut brings its own strong flavour; almond comes out watery.
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Storage
Three days in a closed bottle in the fridge, shaken before serving.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 180 kcal | 720 kcal |
| Protein | 7 g | 28 g |
| Fat | 6 g | 24 g |
| Carbohydrates | 25 g | 100 g |
Approximate values calculated from standard ingredient data.
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