Part 1: For the Cocoa-C (Evaporated milk and sugar):
Ingredients
Method- 1800g – Hot water
- 110g – Deep Russet Cocoa Powder
- 80g – Malt powder
- 80g – Evaporated milk
- 100g - Sugar
- Mix all dry ingredients into hot water and stir well until fully dissolved.
- Pour the drink through a traditional coffee sock or a few layers of cheese cloth.
- Top up with evaporated milk, mix well and serve.
Part 2: For the Cocoa-gao (Richer with condensed milk)
Ingredients
Method- 1700g – Hot water
- 120g – Deep Russet Cocoa Powder
- 80g – Malt powder
- 400g - Condensed milk
- Mix all dry ingredients into hot water and stir well until fully dissolved.
2. Pour the drink through a traditional coffee sock or a few layers of cheese cloth. 3. In a cup, pour 55-60g of condensed milk and top it off with 270g of the cocoa solution. 4. Mix well before drinking.