Korean Chocolate Milk Recipe
Korean Chocolate Milk gained popularity as part of the "café culture" boom in South Korea. Known for their innovative twists on everyday beverages, Korean cafés began crafting elevated versions of classic drinks.
Equipment
- SaucepanWhisk
- Measuring cups and spoons
- Heatproof mixing spoon
- Serving glasses or mugs
Ingredients
- 2 cups of whole milk (or any milk of your choice)
- 2 tablespoons of cocoa powder (unsweetened)
- 2 tablespoons of sugar (adjust to taste)
- 1 ounce of dark chocolate (finely chopped)
- 1/4 teaspoon of vanilla extract
- 1 pinch of salt
- Optional toppings:
Whipped cream
- Chocolate shavings
- Mini marshmallows
Instructions
- Prepare the IngredientsBefore starting, measure out all your ingredients. Finely chop the dark chocolate for easier melting.
- Heat the MilkIn a medium-sized saucepan, pour the milk and place it over medium heat. Stir occasionally to prevent it from sticking to the bottom of the pan. Heat until the milk is warm but not boiling.
- Add Cocoa Powder and SugarWhisk in the cocoa powder and sugar. Make sure to whisk continuously to dissolve the powder and avoid lumps. The sugar will melt into the milk, creating a smooth base.
- Melt the ChocolateAdd the chopped dark chocolate to the saucepan. Stir until the chocolate is completely melted and blended with the milk, forming a rich, chocolatey mixture.
- Enhance with Vanilla and SaltAdd the vanilla extract and a small pinch of salt. These ingredients will enhance the overall flavor, making the chocolate taste deeper and more robust.
- Taste and AdjustTaste the mixture and adjust the sweetness by adding more sugar if necessary.
- Serve and GarnishPour the hot Korean Chocolate Milk into serving glasses or mugs. Top with whipped cream, chocolate shavings, or mini marshmallows for an extra indulgent touch.