Chocolate Milk
A comforting and energizing cup of chocolate milk, Indian style. Made by simmering low-fat milk with rich cocoa and earthy jaggery, it's a simple, wholesome beverage perfect for a quick energy boost.
For 1 serving
Make the cocoa-jaggery paste.
- In a small bowl, mix the cocoa powder and powdered jaggery.
- Add 2 tablespoons of warm water or milk and whisk until you have a smooth, lump-free paste.
TIPMaking a paste first ensures the cocoa dissolves completely without lumps in the final drink.Heat the milk.
Pour the low-fat milk into a saucepan and place it over medium heat. Bring it to a gentle simmer, watching carefully to prevent it from boiling over.
Combine and simmer.
- Once the milk is simmering, pour in the cocoa-jaggery paste.
- Whisk continuously until the paste is fully incorporated.
- Reduce the heat to low and let it simmer for 2-3 minutes for the flavors to meld.
Add spice and serve.
Turn off the heat. If using, stir in the pinch of cardamom powder. Pour the hot chocolate milk into a mug.
TIPYou can also add a pinch of cinnamon or nutmeg for a different flavor profile.Serve warm.
Enjoy your homemade chocolate milk immediately while it's warm and comforting.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can use whole milk instead of low-fat milk.
- 2Adjust the amount of jaggery to your preferred level of sweetness.
- 3This drink can also be served cold. Let it cool completely, then refrigerate for at least an hour before serving.
- 4For a frothy top, use a handheld milk frother or whisk vigorously just before pouring.
Frequently asked questions
Yes, this version is relatively healthy. It uses low-fat milk and a natural sweetener like jaggery, which contains more minerals than refined sugar. Unsweetened cocoa powder is also a good source of antioxidants.
