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Creamy and Cold

Savour the summer bliss with a refreshing Cold Cacao Frappe, offering a cool escape with every chocolaty sip, perfect for those sun-drenched days.

What you'll need

  • Wooden Frother/Mathani/Molinillo
  • Handheld Blender
  • Stainless Steel Narrow Mouthed vessel/Tumbler/Lota/Kalash
  • Water (avoid RO purified water)

Ingredients

Makes 1 glass of about 230ml

  • Finely chopped Cacao - 20g (1/4th of the 80g cacao bar)
  • Water - 40ml (1/4th cup)
  • Cold Milk - 160ml (1 cup)
  • Raw sugar syrup (Khandsari/Khand/Muscovado) - 2-4 tsp (Made by boiling equal quantities of sugar and water - 2 tsp of sugar: 2 tsp of water)
  • Ice - 6-8 large cubes

We recommend finely chopping the cacao. In warmer climates, place the cacao directly in the cacao bowl till it has begun melting. Bring the water to a rolling simmer (between 92°C and 94°C).

We recommend starting with a 1:2 cacao-to-water ratio. So for every gram of cacao, add 2ml of water. For one cup, start with 20g of cacao and 40ml of water. Experiment to find the perfect ratio for you; for a lighter cup, try a ratio of 1:3(15g of cacao for roughly 45ml of water).

Steps to brew

  1. Heat water until simmering(92-94°C). Make sure the water isn't boiling.
  2. Meanwhile, chop 20g of cacao finely using a knife or a grater. In
    warmer climes, chop it into chunks and let it melt in the vessel.
  3. Pour the simmering water into the vessel.
  4. Add the chopped cacao and your choice of sweetener to the bowl and let it breathe for 30 seconds.
  5. Using a Blender/Mathani, blend or whisk the mixture vigorously till it is well combined and frothy.
  6. Add Milk to the vessel and blend till well combined.
  7. Now add Ice to the vessel and blend till it's cold and frothy.
  8. Pour into a tall glass and enjoy!

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