I have never been a fan of milk; as a kid, milk was forced down my throat. The mere sight of the dhoodhoo glass coming toward me had me squealing and crying and doing the whole tantrum shenanigans.
My mother tried everything, but I was (and still am) incredibly stubborn and after a few years she completely gave up. Perhaps why my weak ankle, knees and hip are crying out in pain these days!
It was very late in college, when a short period of coffee intolerance brought me to a delicious carton of chocolate whole milk. For some odd reason I picked it up, stuck in the straw and drank it during my boring 8 A.M. lecture. Maybe I was homesick (which I was a lot!), but ever since, if I absolutely have to have milk, I lean towards chocolate milk, and I still call it “chocolate dhoodhoo”. I have to catch myself saying it still in public. It doesn’t do good to my adult image!
So, I know most of you have childhood memories with Bournvita or Horlicks (both of which incur nightmares), I’m going to show you how to make chocolate dhoodhoo the American style, and if you fill it in your coffee travel mug, you could even take it out with you in public.
The recipe is simple and barely time consuming. I use a good quality Dutch unsweetened cocoa powder with half a pod of real vanilla and a tiny bit of sugar. To serve, I add some ice and use a cool straw. When I’m feeling fancy, I even dip my glass in some melted chocolate and sprinkles and comfort myself with some cookies. I mean, if you’re going to be kid, do it properly.
- 1 glass Whole milk, cold
- 2 tbsp Unsweetened Dutch cocoa powder
- 2 tsp Powdered sugar
- 1/2 Vanilla pod
- Ice cubes
- Pour milk into a blender. Then add cocoa powder, sugar and scraped off pods of the vanilla bean and blend together, until there are no lumps.
- Serve cold.
- You can store the chocolate milk in the fridge for a few hours or days (until the milk spoils as per its packaging).