Name: Big Beard Iced Cocoa
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 3 tbsp Dutch-process cocoa powder; 50 ml hot water; 2 tbsp condensed milk; 2 tbsp evaporated milk; pinch salt; 80 ml whole milk; 35 ml heavy cream; ice

Ingredients

3 tbsp

Dutch-process cocoa powder

50 ml

hot water

2 tbsp

condensed milk

2 tbsp

evaporated milk

pinch

salt

80 ml

whole milk

35 ml

heavy cream

ice

Instructions

Make the ultra-thick cocoa base first. Stir the Dutch-process cocoa powder and hot water together until it turns very thick and glossy, like melted dark chocolate.
In a separate bowl, stir together the condensed milk, evaporated milk, and a pinch of salt. Trust the plan.
Add the whole milk and heavy cream, then stir until fully combined.
Add ice and stir or shake for 15 seconds until the drink is well chilled.
Fill a glass with the milk mixture, pour the cocoa base over the top, and give it a light stir so you keep some of the layered look.

Notes

This recipe is meant to imitate Big Beard Iced Cocoa (大胡子冰可可), the Thai brand. Start with 50 ml of hot water for the cocoa base, but anything in the 40 to 60 ml range works if you need to adjust the thickness. The heavy cream can also move between 30 and 40 ml depending on how rich you want the drink.