COLD COCOA IN MICROWAVE

Cold cocoa in the microwave—don’t judge it till you try it.

It starts warm, because I’m impatient and the microwave gets the job done. Cocoa powder, a little sugar, milk—no fancy frothers, just a spoon and some late-night craving energy. Then I chill it, because somehow it tastes better cold. It’s rich, smooth, nostalgic, and kind of chaotic—like me on a lazy day. Not your usual cold cocoa, but it’s mine, and I love it.

 

WHAT YOU’LL LOVE ABOUT THIS

• Chocolatey
• made in just 3 minutes
• Perfect for summers
• Easily customisable
• No fancy ingredients required

INGREDIENTS USED IN THIS COLD COCO

• MILK

Milk is the soul of my microwave cold cocoa—it’s what makes the drink go from basic to blissful. I use it as the base that carries the cocoa, sugar, and cornflour, letting it gently thicken as it heats. Once microwaved, it turns rich and velvety, wrapping around the chocolate like a warm hug before it cools down over ice. 

• SUGAR

Sugar is used in cold cocoa to sweeten the drink and balance the bitterness of cocoa powder. When heated in the microwave along with milk, cocoa powder, and cornflour, the sugar dissolves completely, ensuring a smooth texture and consistent sweetness. It also enhances the overall flavor by complementing the richness of the chocolate and the creaminess of the milk.

• COCOA POWDER

Cocoa powder is a key ingredient in cold cocoa, providing the rich, chocolatey flavor that defines the drink. It is made by grinding cocoa beans into a fine powder after removing the cocoa butter. In cold cocoa, cocoa powder is mixed with sugar and milk to create a smooth, velvety base. When heated in the microwave, it dissolves and blends well with the milk, contributing to the drink’s depth of flavor. Cocoa powder also adds a slight bitterness, which is balanced by the sweetness of the sugar, resulting in a well-rounded, indulgent beverage.

• CORNFLOUR

Cornflour, or cornstarch, is used in cold cocoa to thicken the mixture and give it a smooth, velvety texture. When heated with milk, cocoa powder, and sugar, cornstarch helps create a more creamy consistency, preventing the cocoa from being too runny. It acts as a stabilizer, ensuring the mixture thickens as it cools, making the cold cocoa richer and more indulgent. In addition, cornflour helps to bind the ingredients together, enhancing the overall mouthfeel of the drink.

• DARK CHOCOLATE

Dark chocolate is used in cold cocoa to deepen the chocolate flavor and add richness. When melted into the hot cocoa mixture, it creates a smoother, more luxurious texture, enhancing the overall drink. The slightly bitter taste of dark chocolate balances the sweetness of the sugar and the creaminess of the milk, giving the cocoa a more complex and sophisticated flavor. It also contributes to a velvety mouthfeel, making the drink feel indulgent without being overly sweet.

EQUIPMENTS USED TO MAKE COLD COCOA

It’s an easy recipe and doesn’t require a lot of equipment.

My set of Measuring Cups and Measuring Spoons always come in handy and are the most important part of any recipe.

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend.

OTHER SIMILAR RECIPES ON THE BLOG

1. BISCOFF COLD COCOA
2. BOUNTY COLD COCOA
3. NUTELLA COLD COCOA

TIPS TO MAKE COLD COCOA

1. Use quality cocoa powder: Choose a high-quality, unsweetened cocoa powder for a richer and more intense chocolate flavor.
2. Heat the milk gently: Be careful not to overheat the milk in the microwave. Heat it until it’s steaming but not boiling to prevent it from separating or scalding.
3. Dissolve the cocoa powder fully: Whisk the cocoa powder, sugar, and cornflour into the milk thoroughly before heating to avoid lumps. This ensures a smooth texture.
4. Chill it well: After microwaving, let the cocoa cool slightly before pouring it over ice to avoid diluting the flavor. For an even colder drink, chill the mixture in the fridge before serving.
5. Add extra flavors: Experiment with a dash of vanilla extract, a pinch of cinnamon, or a sprinkle of sea salt to enhance the flavor profile.
6. Top with whipped cream or chocolate shavings: For extra indulgence, top your cold cocoa with whipped cream, grated dark chocolate, or even marshmallows.
7. Adjust sweetness to taste: Depending on your preference, feel free to adjust the sugar amount or use alternatives like honey or maple syrup for a different sweetness profile.

If you like my cold coco recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!