INGREDIENTS

- 1/3 litre partially frozen Milk

- 15-20 grams Sugar (brown or white)

- 1 tsp Instant Coffee or Expresso Powder (adjust as per your taste)

PROCESS

FIRST Freeze the milk solid.

After it's frozen, take it out of the freezer and let it thaw either:

- in the refridgerator for about 10 hours

- at room temperature (25°C?) for 5~ hours.

Basically thaw it until it is like slush. Just watch the video. You'll see.

Alternatively, you can just take milk and freeze it for 5~ hours or until it's partially frozen.

SECOND Blend it all on high speed.

Put the frozen-ish milk, the sugar, and the coffee/espresso powder into a (hopefully high-speed) blender.

Blend it for like, one minute??? And then you're done. Pour it up -or don't- and enjoy.

INGREDIENTS

- 1/3 litre partially frozen Milk

- 5-10 grams Sugar (brown or white)

- 1/2 tsp Instant Coffee or Expresso Powder (adjust as per your taste)

- 1 1/2 tbsp Chocolate Syrup (see recipe below)

If you want, you can skip the chocolate syrup and instead use:

- additional 10-15 grams Sugar (brown or white)

- 1 1/2 tbsp Cocoa Powder

PROCESS

FIRST Freeze the milk solid.

After it's frozen, take it out of the freezer and let it thaw either:

- in the refridgerator for about 10 hours

- at room temperature (25°C?) for 5~ hours.

Basically thaw it until it is like slush. Just watch the video. You'll see.

You can also just take milk and freeze it for 5~ hours or until it starts to form ice.

SECOND Blend it all on high speed.

Put the frozen-ish milk, the sugar, and the coffee/espresso powder into a (hopefully high-speed) blender.

Blend it for like, one minute??? And then you're done. Pour it up and enjoy.

ALTERNATIVE PROCESS

One way that also works is to make and then freeze the chocolate milk/coffee itself.

So, basically just... make chocolate milk and put it in the freezer. Then, repeate the rest of the process; partially thaw, and blend it.

INGREDIENTS

- 200 grams White Sugar

- 50 grams Cocoa Powder

- 100~ grams Milk (you might need more depending on how thick you want it.)

- 40 grams Chopped Dark Chocolate (This is the secret ingredient that makes it magical.)

MURICAN INGREDIENTS

- 1 cup White Sugar

- 1/2 cup Cocoa Powder

- 1/2 cup Partially frozen Milk (you might need more depending on how thick you want it.)

- 1 1/2 oz Chopped Dark Chocolate (This is the secret ingredient that makes it magical.)

Chocolate Note: The dark chocolate is literally just semisweet baking chocolate or... hershey's dark chocolate? Whatever you have on-hand.

The melted dark chocolate adds an impossibly creamy and thick taste to the chocolate syrup.

It also helps suspend the cocoa powder in the mixture, keeping the syrup homogenous. Without it, the cocoa powder tends to settle to the bottom and you have to stir it every time you use the syrup.

PROCESS

FIRST Put sugar and cocoa powder in a sauce pan

Whisk them together and try to make sure there are not cocoa powder clumps.

SECOND Pour about half of the milk in and whisk it all together. Turn burner on medium heat.

You always want to start with adding a small amount of liquid when you begin combining dry and wet ingredients so that all of the dry ingredients get broken up and don't form little clumps.

THIRD Add the rest of the milk and wait until the sugar has melted and the mixture is obviously hot, maybe bubbling a litte. Then add the chopped chocolate and stir it in to melt.

Don't let the mixture come to a rolling boil. Bubbling is fine, just don't let it boil as, the sugar can actually burn the cocoa powder and it won't taste as good. :(

FOURTH Take the syrup of of the heat and let it cool. Then put it in some kind of container and keep it in the refrigerator. It stays good for a long time.