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Drink

Cocoa-nut Flavored Milk

A drink made by infusing grated cocoa nut in milk and straining the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cocoa and milk 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 ↓

Cocoa-nut Flavored Milk

Ingredients

Directions

Prepare

  1. Remove the dark outer rind from the cocoa nut and grate it finely.

  2. For every 3 ounces of grated cocoa nut, pour in ½ cup of new milk.

Infuse and strain

  1. Simmer the mixture very gently for 45 minutes to 1 hour to infuse the flavor.

  2. Strain the mixture through a fine sieve or cloth, applying pressure to leave the nut almost dry.

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

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

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

What each ingredient does

Cocoa nut
Provides the main flavor and body, releasing its oils and aroma into the milk as it steeps.
New milk
Forms the liquid base that carries and extracts the flavor from the grated nut.

The step that matters

Simmering very gently. Gentle heat draws flavor into the milk without scorching it or boiling off liquid. Vigorous boiling can make the milk taste cooked or bitter and can cause it to reduce unevenly.

“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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