How to make a steaming cup of goodness!
MICROWAVE METHOD
Pour 200ml of milk of your choice into a 500ml - 1L microwave safe jug (your Kōkō Chaud will spill over if you use a smaller jug).
Scoop 3 heaped tablespoons (about 30-40g) full of Kōkō Chaud into the jug. Don’t worry at this point about stirring it.
Heat on high for 1 minute.
Give it a good whisk.
Heat for a further 1 to 2 minutes and give it another good whisk. If it is not as thick as you would like you can heat it a further 30 seconds to 1 minute, checking it carefully to make sure it doesn't overflow.
Pour into a cup, let cool to preferred temperature, and enjoy!
STOVETOP METHOD
Pour 200ml of milk of your choice into a small to medium sized pot.
Scoop 3 heaped tablespoons (about 30-40g) full of Kōkō Chaud into the pot.
Heat on medium heat on the stovetop whisking from time to time, being careful not to let it bubble over or stick to the pot.
Once it is hot and thick to your liking, pour into a cup, let it cool slightly and enjoy!
HANDY TIPS
For faster cups in the future, make a larger batch, let cool completely, pour into a suitable bottle and keep in the fridge for up to 5 days. Heat as much as you need, or for a cool treat - drink it cold! (we won’t even judge if you drink it straight from the bottle!)
The above instructions are just a suggestion. If you find your Kōkō Chaud is:
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not sweet enough – go ahead and add a little sugar;
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too strong – use less Kōkō Chaud in the next batch or add more milk;
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lacking a stronger chocolate hit – reduce your milk, or add more chocolate, or, maybe for your next Kōkō Chaud order, you may wish to order a darker chocolate blend;
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too thick – cook it for a shorter period,
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not thick enough to eat with a spoon like a dessert – add a cornflour slurry (this can be made with 1/2tsp cornflour mixed into a tablespoon of cold milk. Once you whisk this into your Kōkō Chaud you will need to recook it for the cornflour to thicken).