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

Adaptasi budaya kopi di Asia Tenggara dalam format kakao.

Tingkat Kesulitan
Penyajian7 Cangkir
Waktu persiapan: 15 Menit
Waktu memasak: 15 Menit
Waktu penyelesaian: 10 Menit
Bubuk yang dipakai: Deep Russet
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's RESEP

Part 1: Cocoa-C (Susu evaporasi dan gula):
Bahan
  • 1800g – Air panas
  • 110g – Deep Russet Bubuk Kakao
  • 80g – Malt bubuk
  • 80g – Susu evaporasi
  • 100g - Gula pasir
Cara Buat
  1. Campurkan seluruh bahan kering kedalam air panas, aduk hingga larut.
  2. Saring minuman dengan menggunakan saringan kopi tradisional (saringan kain).
  3. Tuangkan minuman kedalam cangkir, tambahkan susu evaporasi, aduk rata dan siap disajikan.
Part 2: Cocoa-gao (dengan susu kental manis):
Bahan
  • 1700g – Air panas
  • 120g – Deep Russet Bubuk Kakao
  • 80g – Malt bubuk
  • 400g - Susu kental manis
Cara Buat
  1. Campurkan seluruh bahan kering dalam air panas, aduk hingga larut.
  2. Saring minuman dengan menggunakan saringan kopi tradisional (saringan kain).
  3. Tuang 55 -60g susu kental manis delama cangkir, tambahkan 270g campuran cokelat panas.
  4. Aduk rata sebelum diminum.

RESEP LAINNYA DENGAN Deep Russet

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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Bubuk Kakao di Dapur

Bagaimana bubuk kakao berperilaku sebagai bahan

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Manufaktur

Bagaimana biji kakao diubah menjadi bahan kakao

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Menanam

Bagaimana dan di mana kakao ditanam