Cocoa with condensed milk

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make cocoa with condensed milk? Prepare the necessary ingredients for this. Milk can be used at any fat content. For cream, 10-15% will be enough, but you can use higher fat content. The taste will be creamier and richer. Take natural cocoa, without added sugar.

2. STEP 2

   

   Pour milk and cream into a small ladle. Place on the fire and bring almost to a boil. No need to boil. As soon as steam begins to rise and it seems that everything is about to boil, remove the ladle from the heat.

3. STEP 3

   

   Pour cocoa powder into the hot milk mass and stir it well so that there are no lumps left. This is convenient to do with a whisk.

4. STEP 4

   

   Then pour the condensed milk into the ladle and immediately whisk it into the total mass. By the way, if you like a sweeter drink, add more condensed milk.

5. STEP 5

   

   Whisk the whole mixture a little until foam appears. Then put the ladle back on the fire and cook the cocoa over low heat for 1-2 minutes, stirring constantly. In this case, the condensed milk will completely dissolve in the drink, and the cocoa itself will thicken slightly. The most important thing is that you don’t need to boil the cocoa.

6. STEP 6

   

   Pour hot cocoa into prepared glasses.

7. STEP 7

   

   As decoration you can use whipped cream or marshmallows, fresh berries or mint leaves. Delicious and aromatic cocoa is ready! Help yourself to a hot drink! Bon appetit!

Comments on the recipe

Irin-Lima

06.08.2023

4.9

And if you add vodka to cocoa and condensed milk, you can make such a wonderful liqueur.

Natalia M

06.08.2023

4.9

I prepared one serving of cocoa for myself. As a child, my mother often cooked cocoa, because there was no instant cocoa then. I only added sugar for sweetness. I made cocoa according to this recipe. It’s a little sweet for me, I would add less condensed milk, I like it when it’s bitter) But otherwise, I really liked it. Cocoa is prepared quickly and easily; it has time to brew just in time for breakfast. I used 10% cream, no fatter was needed. As the cocoa cools, it thickens a little, but not too much. It reminds me of liquid hot chocolate, and I love it very much) The taste is richly creamy and chocolatey. I drank it as a snack with pancakes, it turned out to be a very tasty breakfast. Thanks for the recipe!