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Cold Coco, step by step on video
See how to cook the cocoa mixture into the milk without lumps, how thick it should get, and how to chill and serve it.
5:16 · Recipe video · Cooking with Siddhi
Cold Coco, or cold cocoa, is a famous drink from Surat in Gujarat. It is like hot chocolate in a cold format, but much smoother, creamier and thicker. Milk is simmered with a cocoa, corn flour and sugar mixture and grated chocolate, cooked until thick, then chilled for hours.
Serve it chilled in a glass, garnished with chocolate flakes or chocolate powder.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love cold coco
- Famous Surti drink: the thick, creamy cold coco Gujarat loves.
- Smooth and thick: corn flour gives it body.
- Real chocolate: cocoa powder and grated chocolate.
- Make ahead: it chills in the fridge for 5 to 6 hours.
Ingredient notes
- Milk: 500 ml full-fat milk is boiled, and 200 ml milk goes into the cocoa mixture.
- Cocoa and corn flour: 2 tbsp cocoa powder and 1 tbsp corn flour, whisked with sugar and milk until smooth.
- Grated chocolate: 1/4 cup, stirred into the simmering milk.
- Chilling: refrigerate for 5 to 6 hours before serving.
Cold Coco Recipe
Famous Surti cold coco: milk simmered with cocoa, corn flour, sugar and grated chocolate until thick, then chilled for a smooth, creamy chocolate drink.
Ingredients
- 500 ml full-fat milk
- 200 ml milk, for the cocoa mixture
- 1/4 cup chocolate, grated
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1 tbsp corn flour
- Chocolate flakes or chocolate powder, to garnish
Instructions
- Boil the milk. In a steel vessel, pour and heat the full-fat milk. Cook on a low flame and let it boil well.
- Make the cocoa mixture. In a bowl, add the cocoa powder, corn flour, sugar and milk. Whisk until everything is blended well.
- Add to the milk. Pour the cocoa mixture into the simmering milk with one hand while stirring with the other.
- Add chocolate. Add the chocolate and, on full flame, stir continuously so it does not stick to the base. Let it come to a boil.
- Thicken. After it boils, keep stirring continuously on a low-medium flame and cook for 5 to 7 minutes until it has a thick consistency.
- Cool and strain. Switch off the flame and let it cool. You will see a thick layer of cream on top; strain into another bowl.
- Chill. Refrigerate for 5 to 6 hours.
- Serve. Once chilled, serve in a glass and garnish with chocolate flakes or chocolate powder.
Nutrition Facts
3 servings per recipe
Serving size1 serving (⅓ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 13 g | 17% |
| Saturated Fat 8 g | 40% |
| Cholesterol 23 mg | 8% |
| Sodium 104 mg | 5% |
| Total Carbohydrate 32 g | 12% |
| Dietary Fibre 2 g | 7% |
| Total Sugars 27 g | |
| Protein 9 g | |
| Vitamin A 378 IU | |
| Calcium 271 mg | 21% |
| Iron 1 mg | 6% |
| Potassium 401 mg | 9% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and the chocolate you use.
Recipe by Siddhi Panchal.
Tips for perfect cold coco
- Whisk the cocoa mixture until smooth before adding it to the milk.
- Pour the cocoa mixture with one hand and stir with the other.
- Stir continuously so it does not stick to the base.
- Chill for 5 to 6 hours before serving.
What to serve with Cold Coco
Serve cold coco well chilled, garnished with chocolate flakes or chocolate powder. For more drinks, try my Dry Fruit Milkshake and Mango Iced Tea.
Cold Coco FAQs
What is cold coco?
Cold coco is a famous drink from Surat in Gujarat, like hot chocolate in a cold format but smoother, creamier and thicker.
Why add corn flour to cold coco?
Corn flour is whisked into the cocoa mixture and cooked with the milk until thick.
How long should I cook it?
After it boils, cook on a low-medium flame for 5 to 7 minutes, stirring continuously, until thick.
How long should cold coco chill?
Refrigerate it for 5 to 6 hours before serving.
How many does this recipe serve?
It serves 3, at about 265 kcal per serving.
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