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Drink

Iced Chocolate

A chilled chocolate drink made with milk, cocoa, and ice, topped with sweetened whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cocoa work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 643 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Iced Chocolate

Ingredients

Directions

Make the chocolate

  1. Boil 1 quart of milk in a double boiler.

  2. Dissolve 4 teaspoons of cocoa in a little hot milk.

  3. Pour the dissolved cocoa into the double boiler.

  4. Stir until it boils.

  5. Cover the mixture.

  6. Cook for 15 minutes longer.

  7. Sweeten to taste.

  8. Cool the chocolate mixture.

Serve

  1. Serve in glasses with cracked ice.

  2. Top each glass with 1 spoonful of sweetened whipped cream.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Milk + cocoatop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

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

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Cocoa + creamtop 25% of all pairs
    Smell alikelow
    Cooked together304 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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 that the cocoa disperses into and cooks down into the drink.
Cocoa
Provides the chocolate flavor and color of the drink.
Sweetened whipped cream
Adds a cool, rich, sweet topping that melts gradually into the drink.

The step that matters

Dissolve the cocoa in hot milk before adding it to the pot. Cocoa powder clumps when added to a large volume of liquid without being wetted first. Mixing it into a small amount of hot milk into a smooth paste helps it disperse evenly, so the chocolate has no gritty lumps.

Swap the cocoa

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

  1. Cocoathe original
  2. Almondfits about as well
  3. Pistachiofits about as well
  4. Peanutfits about as well

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

“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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