Instant Coffee with Cocoa, Milk, and Cream
Worth a try — really creamy, tasty, and warming. And it comes together fast.
Alexina
Recipe author
Instant Coffee with Cocoa, Milk, and Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
3 g
Fats 21 %
3 g
Carbohydrates 57 %
8 g
76 kcal
GI:
50
/
0
/
50
- Bring the milk to a simmer in a small saucepan over medium heat. While it heats, combine the cocoa, instant coffee (I like Nescafé Gold — smooth and tasty), and sugar in a mug. I like my cocoa very sweet, so I use 8–10 teaspoons, but add as much or as little as you like. Pour boiling water over the mixture and stir constantly so everything dissolves and there are no lumps, keeping an eye on the milk so it doesn't boil over. Just as the milk starts to rise and come to a boil, pour the cocoa-coffee mixture from the mug into the saucepan and stir it in, then add a tablespoon or two of the powdered cream and a small pinch of vanilla sugar. Give it one last stir and turn off the heat — the whole thing takes about a minute or a minute and a half. That's it: your coffee with cocoa and milk is ready! Pour it into a mug and enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Instant coffee - 94 kcal/100g
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