Quick Coffee Cocoa Milk Recipe – Iced Indian Summer Drink

Last Updated on 4 months by Neha Deshmukh

Quick Coffee Cocoa Milk Recipe – Iced Indian Summer Drink

Okay, let’s be real. Summer in India? It demands a constant supply of cool, refreshing drinks. And honestly, sometimes you just want something quick, easy, and utterly delicious. That’s where this Coffee Cocoa Milk comes in! I first whipped this up on a particularly scorching afternoon, craving something a little different from my usual lassi or lemonade, and it’s been a family favourite ever since. It’s the perfect blend of chocolatey goodness and a coffee kick – all in one icy glass.

Why You’ll Love This Recipe

This isn’t your average iced coffee or hot chocolate. It’s a delightful fusion of flavours that’s incredibly easy to make. Seriously, it takes just a few minutes! Plus, it’s super customizable. Want it vegan? No problem! Prefer a hint of spice? Easy peasy. It’s the kind of recipe that’ll become your go-to when you need a little pick-me-up. It’s a fantastic iced Indian summer drink.

Ingredients

Here’s what you’ll need to make one glorious glass of Coffee Cocoa Milk:

• ¾ cup milk (about 180ml)
• 1 tbsp cocoa powder (about 8g)
• 1 tsp instant coffee (about 2g)
• 1 tsp vanilla extract (about 5ml)
• 1 tbsp brown sugar (about 12g)
• ¼ cup cold water or ice cubes (about 60ml)

Ingredient Notes

Let’s talk ingredients! Using cocoa powder and instant coffee is a total game-changer for a quick flavour boost. You get that rich chocolate and coffee taste without needing to brew anything.

Now, about the milk. You can really use whatever you prefer! Full-fat milk will give you a creamier, richer drink. Toned milk is a lighter option. And if you’re looking to go plant-based, almond milk, soy milk, or oat milk all work beautifully. I’ve tried it with all three, and honestly, oat milk is my personal favourite for its subtle sweetness and creamy texture. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get mixing!

1. In a small saucepan, combine the milk, cocoa powder, and instant coffee. Whisk it all together until it’s nice and smooth – no lumps allowed!
2. Place the saucepan on low heat. Gently heat the mixture, stirring constantly, for about 2 minutes. You just want it to be well combined and slightly thickened. Don’t let it boil!
3. Take the saucepan off the heat and let the cocoa-coffee mixture cool down completely. This is important, or you’ll end up with a melted mess in your blender.
4. Once cooled, pour the cocoa-coffee mixture into a blender. Add the remaining milk, vanilla extract, brown sugar, and cold water (or a handful of ice cubes).
5. Blend everything together until it’s smooth, frothy, and utterly dreamy.
6. Pour into a tall glass, add extra ice if you like, and serve immediately with a straw.

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling step! A warm blender will melt your ice and you won’t get that perfect icy texture.
• Whisk Well: Make sure to whisk the cocoa powder and coffee into the milk really well to avoid any gritty bits.
• Adjust to Taste: Feel free to adjust the amount of coffee or cocoa powder to suit your preference.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Simply swap the dairy milk for your favourite plant-based milk. Oat milk is particularly good!
• Spice Level: My friend, Priya, loves adding a tiny pinch of cardamom or cinnamon to hers. It adds a lovely warmth and complexity.
• Adjusting Sweetness: Brown sugar adds a lovely caramel note, but you can use regular sugar, honey, maple syrup, or even a sugar substitute like stevia.
• Summer Cooling Drink: If you want an extra-thick and frosty drink, increase the amount of ice you add to the blender.

Serving Suggestions

This Coffee Cocoa Milk is perfect on its own, but it’s also lovely with a little something on the side. Try it with:

• A plate of buttery biscuits
• A slice of your favourite cake
• A handful of crunchy nuts

Storage Instructions

This drink is best enjoyed immediately. However, if you absolutely have leftovers (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. Be aware that it may separate, so give it a good stir before drinking.

FAQs

Let’s answer some common questions!

Can I make this ahead of time?
You can prepare the cocoa-coffee mixture ahead of time and store it in the fridge. But I recommend blending it with the other ingredients just before serving for the best texture.

What kind of cocoa powder works best?
I usually use unsweetened cocoa powder. Dutch-processed cocoa powder will give you a darker, richer flavour.

Can I use brewed coffee instead of instant coffee?
Yes, you can! Use about 2 tablespoons of strong brewed coffee.

How can I adjust the coffee flavour?
Add more or less instant coffee to taste. You can also experiment with different types of instant coffee.

Is this drink suitable for kids?
It is, but I’d reduce the amount of coffee or omit it altogether. You can also use decaffeinated coffee.