Cacao Sua Da (Iced Vietnamese Cocoa Milk), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamAbout 5 minutes
When the afternoon calls for something cold, iced cocoa milk takes five minutes. The cocoa is deep, the top layer dark, and the first sip wakes the whole afternoon up. The difficulty is dissolving the powder, since water poured at the wrong pace leaves the cocoa gritty and lumpy.
Pour 50ml of boiling water in slowly and work it hard with a milk frother, and the cocoa dissolves completely. Pouring the mixture down the side of the glass keeps the layers separate.
This batch weighs about 114g, at roughly 71 calories per 100g.
Method
Put 8g of cocoa powder in a glass or measuring jug.
Pour in 50ml of boiling water at 100 degrees C in a slow stream, working it quickly and evenly with a milk frother until it dissolves with no lumps.
Once the cocoa has dissolved, add 13g of kOBE Monk Fruit Blend, 16ml of unsweetened oat milk, 20ml of non dairy cream and 20ml of kOBE Monk Fruit Blend syrup.
Stir or whisk for 15 to 20 seconds until the mixture is thick and smooth.
Fill a 500ml glass about two thirds with ice cubes.
Pour the cocoa milk in slowly, then either stir before drinking or leave the dark cocoa layer sitting on top.
Tips
Pouring the cocoa slowly down the side of the glass or over the back of a spoon builds the layers on its own.
For a lighter glass, cut back the syrup and keep the cream so the drink still has body.
The oat milk makes the glass a little thinner, so 15 minutes in the fridge steadies the mixture before it goes over the ice.
Whisk the cocoa with boiling water using a milk frother, since a plain spoon leaves lumps at the bottom.
kOBE Monk Fruit Blend has a light cooling finish, clearer in a cold drink than a hot one.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.