PG_Food_Factory: Surati Cold Coco Recipe | Surati Cold Cocoa Recipe | How to Make Surati Cold Coco | How to Make Cold Coco | Cold Coco with Ice-cream | Cold Coco with Chocolate

Surati Cold Coco Recipe | Surati Cold Cocoa Recipe | How to Make Surati Cold Coco | How to Make Cold Coco | Cold Coco with Ice-cream | Cold Coco with Chocolate | How to Make Cold Coco at Home | Surati Cold Coco Drink | Surati Cold Cocoa Dring | Street Style Cold Coco | Best Cold Coco Recipe | Surati Cold Coco Recipe: Cold Coco (also known as Cold Cocoa) is a truly delicious chocolate beverage that originated in the vibrant streets of the city of Surat in Gujarat. Renowned for its creamy and thick texture, it is a refreshing drink that is absolutely perfect for hot summer days. Unlike ordinary chocolate milk or shakes, this drink is prepared with a smooth, custard-like consistency and is served perfectly chilled. Today, we will learn the recipe for this very Surati Cold Coco.

Ingredients:

5 cups full-fat milk (divided)

6 tablespoons cocoa powder

6 tablespoons corn flour (cornstarch)

12 tablespoons sugar

3 tablespoons chopped dark chocolate (optional, for added thickness)

Ice cubes, for serving

For Garnish:

Grated dark chocolate or cocoa powder

Vanilla ice cream or whipped cream (optional)

Surati Street Style Cold Coco Recipe

Instructions

Step 1 — Prepare the Slurry: In a small bowl, combine the cocoa powder, corn flour, and sugar. Add 1 cup of milk to this mixture and whisk until it becomes completely smooth and free of any lumps.

Step 2 — Heat the Milk: Pour the remaining 4–5 cups of milk into a saucepan and place it over medium heat. Bring it to a boil.

Step 3 — Combine: As soon as the milk begins to boil, slowly pour in the prepared slurry while continuously stirring to prevent any lumps from forming. If you are using chopped dark chocolate, add it at this stage.

Step 4 — Cook Until Thickened: Continue stirring constantly and cook over low-to-medium heat until the mixture thickens to a custard-like consistency. Ensure that the cornstarch is fully cooked (for approximately 8–10 minutes).

Step 5 — Strain and Chill: Strain the mixture through a sieve into a clean bowl to remove any lumps or layers of skin that may have formed. Let it cool to room temperature, then place it in the refrigerator until thoroughly chilled.

Step 6 – Serve: Pour the chilled cocoa over ice cubes in a glass. Garnish the top with grated dark chocolate or a sprinkle of cocoa powder. If desired, you may also add a scoop of vanilla ice cream or a dollop of whipped cream on top.

Tips

- Use full-fat milk for the best creamy texture.

- Prepare a slurry first—this is crucial to prevent lumps from forming.

- If lumps do form in the drink, strain it before serving.

- Choose your chocolate according to your preference: use milk chocolate for a sweeter drink, or dark chocolate for a richer flavor.

- To further enhance the flavor, you can add a pinch of cinnamon or a drop of vanilla essence.

Here are a few key points to keep in mind:

⏺ Using full-fat milk is recommended to achieve the perfect consistency.

⏺ Stir immediately after adding the cornstarch to prevent lumps from forming—or, even better, create a slurry by mixing the cornstarch, cocoa powder, and a small amount of milk before adding it to the hot milk.

⏺ Adding chopped dark chocolate makes the drink even more intensely chocolatey and gives it a superior texture—however, if you prefer a sweeter taste, you can use milk chocolate instead.

⏺ Allow the cocoa to cool thoroughly to room temperature before adding ice. For garnish, you can sprinkle marshmallows, grated dark chocolate, or cocoa powder—or serve it with vanilla ice cream topped with chocolate ganache.

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