Easy to make once you have the blocks on hand, this recipe can provide cool relief on a hot day, or you can heat it to drink it hot warming you up on a cold day in winter.
Winter in Melbourne tells you how I will be enjoying mine for a few months.
Experiment with infusions for a twist these are super easy and a real treat, just boil some milk, add the chocolate blocks and emulsify with a hand blender or bench top blender.
If you are not into dairy milk then try swapping plant based options for the liquid in the recipe.
Chocolate Milk Blocks – Frozen
175 g Dark chocolate, chopped
100 g Milk chocolate, chopped
100 ml Cream
100 ml Milk
- Combine the chocolates into a microwave bowl and gently melt together.
- Place the cream, milk and salt into a sauce pan and bring to a simmer over a medium heat.
- Pour the cream/milk over the top of the chocolate and stir the mixture gently from the middle of the bowl to the outside using a silicone spoon.
- Stir until the chocolate is fully melted and continue to mix until you have a shiny emulsion.
- Pour this mixture into ice cube trays or similar and freeze the cubes of chocolate until needed.
The cream and milk can be infused with a variety of flavours. Bring the cream/milk to a simmer with spices and/or citrus zests or teas. Strain the infusions and re-boil to proceed with the recipe.
Tip *Don’t infuse tea for too long or it can result in bitterness. I recommend infusing milk and cream with more tea than you would use to make a drink but infuse for a maximum of 4 minutes.
Milk 100g, Cream 100g, Earl Grey Tea 10g – Bring the liquids to a boil together and remove from the heat, add the tea, stir and infuse for 5 minutes. Strain
My Favourite Infusions
Orange zest & star anise
Coffee & fennel seed
Green tea & kaffir lime
Jasmine tea & lemon
Chocolate Milk Drink Formulation
400 g Frozen chocolate blocks
800 ml Milk
- Place the frozen chocolate blocks into a bench top blender or a tall cylindrical container and with a hand blender ready
- Boil the milk and pour on top of the blocks, carefully blend and emulsify the two ingredients together
- Remove the milk from the blender and cool or reheat as required
- Serve immediately in a mug or small milk bottles
* Tip: To reheat the milk use a microwave or saucepan and heat it to above 80°C. Serve with some left-over raspberry marshmallow bulbs from making wagon wheels.
Quick, Thick & Naughty Hot Chocolate
125 ml Cream
375 ml Milk
250 g Dark chocolate, chopped
- Heat the cream, milk and salt together to a simmer. Pour around a ¼ of the mixture onto the chocolate and stir to melt.
- Add the remaining cream/milk and stir, return to the pan and heat to 85°C.
- Serve with marshmallows and additional grated chocolate.
You can also buy or very own B&P blend of hot chocolate made with delicious Callebaut chocolate and rooftop honeycomb (honeycomb recipe).