About the Recipe
Some recipes earn their place simply because they make us smile. This is our Venezuelan take on the classic Toddy chocolate milk: cold whole milk, a little honey, and the rich flavor of our full-fat cacao. Melting the cacao into a small splash of warm milk first gives you that smooth, creamy sip. Pour it into two small glasses and enjoy it with an afternoon snack. Honey is not suitable for children under 12 months.
Ingredients
Preparation
1. Warm 120 ml of the milk in a small saucepan over low heat. Look for gentle wisps of steam; there is no need to let it boil.
2. Whisk in the Full Spectrum cacao powder for about 2 minutes, until it has melted into a smooth chocolate base. Take the pan off the heat and stir in 25 g honey.
3. Slowly whisk in the remaining 360 ml cold whole milk. For an especially silky finish, blend briefly with an immersion blender, keeping the blade fully submerged.
4. Taste a spoonful and add the remaining honey if you like it sweeter. Cover and refrigerate for at least 30 minutes, until properly cold.
5. Give it a good stir or shake, then pour into two small glasses. We like it without ice so every sip stays creamy. Keep refrigerated and enjoy within 2 days.