Exact quantities, then the method.
When it is too warm for a hot chocolate, this turns the same powder into a cold one. The key is to mix the powder into a smooth paste with a little hot water first, then cool it before it goes over ice, so it does not clump or water down.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-hot-chocolate/
Build it over ice with cold milk, then go as far as you like with cream, chocolate sauce and a scatter of Cocoa nibs. Makes one tall glass.
You'll need
- 4 heaped teaspoons of Costa Hot Chocolate Powder (about 25g)
- 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 200ml cold whole milk
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of chocolate sauce, for the drizzle
- 1 small handful of chocolate-coated cocoa nibs, for the cream
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof mug
- 1 small balloon whisk
- 1 wide paper or metal straw
Method
- Chill a tall glass in the freezer.
- Whisk the hot chocolate powder with 80ml of hot water into a thick, smooth paste.
- Cool the paste down by standing the mug in a bowl of cold water for a few minutes.
- Fill the chilled glass with ice and pour the cooled paste over it.
- Top up with cold milk, poured over the back of a spoon so it layers over the chocolate.
- Finish with a swirl of cream, a drizzle of chocolate sauce and a scatter of cocoa nibs.
- Cool the paste before it meets the ice; pour it on hot and it just melts the cubes and waters the glass.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Hot Chocolate Powder, 300g
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