Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓
Iced Coffee
Ingredients
Directions
Make the coffee
Make more coffee than usual at breakfast time and stronger.
Add one-third as much hot milk as you have coffee and set aside.
When cold, put upon ice.
Serve iced coffee
Serve as dessert, with cracked ice in each tumbler.
Make the chocolate milk
Put into a coffee pot set in boiling water one quart of new milk (or a pint each of cream and milk).
Stir into it three heaping tablespoonfuls of grated chocolate mixed to a paste with cold milk.
Let boil two or three minutes and serve at once.
Variation
If not wanted so rich, use half water and half milk.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
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.
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Milk + chocolatetop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the liquid base and gives the drink its body and richness.
- Grated chocolate
- Adds chocolate flavour and a rich, dark sweetness to the milk.
The step that matters
Let boil two or three minutes and serve at once. Milk heated too long can scorch on the bottom of the pot, boil over, and form a skin on its surface. Holding it at a brief boil and serving straight away keeps the drink smooth and fresh-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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