Daily stresses and working in a Pastry lab requires us to fuel our body very well. One of my favorite ways is a good cold glass of chocolate milk. Since I have not found any product on the market which satisfies my desire for a well pronounced chocolate flavor I simply make my own mix. Not a dry mix since too often the cocoa floats in round spheres on the surface of the milk and it takes forever to homogenize. What I make is cocoa syrup made with water, cocoa, sugar and vanilla extract. I keep it at room temperature and I simply swirl it into any type of milk. Whether it is full fat or non fat, dairy, almond, soy or other, it all works the same. What you obtain is good healthy chocolate milk. Important to mention in case if you visualized this being a thick rich luxury type of chocolate milk that makes you think of diluted ganache…..
Good tasting high quality non alkalized cocoa can be a bit harder to find but it is what I use to make this chocolate milk. Non alkalized (natural) cocoa has a much higher antioxidant level compared to alkalized (also known as Dutched cocoa) and as I mentioned before we need to fuel our body well. During the alkalizing process many of the important polyphenolic compounds are destroyed (Only about 25% remain) which makes it less favorable for our body. Heat also destroys a lot of the good stuff and that is why I like to drink my milk cold and do not expose the cocoa to heat while preparing the cocoa syrup.
Non alkalized cocoa has a pH slightly above 5.50, medium alkalized has a pH near 7.30 and heavily alkalized cocoa has a pH near 7.9. Deep rich cocoa surely may make our genoise or chocolate cakes deep rich brown in color, but for a health aspect we are better off using non alkalized or a lightly alkalized cocoa. For a long time I used to thing that darker cocoa was made using better quality cocoa beans.
COCOA SYRUP RECIPE
|8 oz||Water, filtered||250 g|
|8 oz||Granulated sugar||250 g|
|2.5 oz||Non alkalized cocoa powder||75 g|
|1 teaspoon||Vanilla extract||5 g|
- Bring the water, sugar and salt to a boil. Remove from heat and cool to 110°F ( 43°C)
- Whisk in the cocoa powder and the vanilla extract.
- Pour in a bottle and store at room temperature.
- Add the desired amount of the syrup to cold milk. Alternatively flavor an entire bottle of milk with the cocoa syrup.