Why it works: Milk powder and cinnamon work together. They rank in the top 11% of all ingredient pairs, and 44 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
The recipe
3 1/2 cupsIngredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Add the non-fat dry milk powder, sucralose sweetener, non-dairy creamer, baking cocoa and ground cinnamon to a large bowl.
Whisk everything together for about 2 minutes until the cocoa and cinnamon are evenly distributed and there are no lumps.
Transfer the mix to an airtight jar or container and seal it tightly. Store in a cool, dry place.
To serve, spoon a portion of the mix into a mug and stir in hot water until the powder is fully dissolved.
Top each mug with a few miniature marshmallows and serve while hot.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Milk powder + cinnamontop 11% of all pairsAroma overlapmoderateMentioned together44 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Cocoa + cinnamontop 7% of all pairsAroma overlapmoderateMentioned together74 recipes
Shared aroma: methyl cinnamate (strawberry).
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Milk powder + cocoatop 47% of all pairsAroma overlaplowMentioned together0 recipes
Shared aroma: delta-undecalactone (coconut, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the cocoa
How well each one fits the dish's main ingredients (milk powder, cinnamon):
- Almondbetter flavor fit
- Pecansbetter flavor fit
- Flaxseedbetter flavor fit
- Cocoathe original
Fit is the average pairing score against milk powder, cinnamon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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