Malted Cocoa Drinks (Cocoa-C, Cocoa-Gao)

Artisans and Chefs manufacturing

artisans-and-chefs

Part 1: For the Cocoa-C (Evaporated milk and sugar):

Ingredients

1800g – Hot water
110g – Deep Russet Cocoa Powder
80g – Malt powder
80g – Evaporated milk
100g - Sugar

Method

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

1700g – Hot water
120g – Deep Russet Cocoa Powder
80g – Malt powder
400g - Condensed milk

Method

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.

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