Breakfast

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Bread + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

2. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Cocoa + milktop 10% of all pairs
   Smell alikemoderate
   Cooked together643 recipes

   Shared aroma: methyl 2-methylbutyrate (fruity, apple).

4. Milk + breadtop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

5. Cocoa + breadtop 13% of all pairs
   Smell alikemoderate
   Cooked together103 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cocoa

Provides the chocolate flavour and body of the drink.

Milk

Forms the liquid base and adds richness and creaminess.

Sugar

Adds sweetness to balance the bitterness of the cocoa.

Bread

Serves as an accompaniment to the drink rather than changing its structure.

Butter

Adds fat and richness to the bread served alongside.

Swap the cocoa

How well each one fits the dish's main ingredients (milk, sugar, bread, butter):

1. Cocoathe original
2. Almondfits about as well
3. Pecansfits about as well
4. Lima beansfits about as well

Fit is the average pairing score against milk, sugar, bread, butter. Candidates are from the same food group and used in at least 100 recipes.