Belly of a Beast

Notes of a novice cook, but expert eater
Vanilla Milk with Chocolate IceFrom Le Pétrin
For Lauren, who by now is probably 30% cat lover, 70% chocolate milk.  
Way to go boyfriend for finding this recipe. It’s chocolate milk, but just so much better! Fun and funky fresh.
Makes 4-6 servings
Chocolate Ice:
200 ml milk (.8 cups or 6.8 fl oz)
50 ml water (.2 cups or 1.7 fl oz)
1 Tbsp unsweetened cocoa powder
1 tsp sugar
1 Tbsp instant coffee (optional)
70 g dark chocolate (66%) (2.5 oz)
Vanilla Milk:
600 ml milk (2.5 cups or 20.3 fl oz)
60 g sugar (2.1 oz)
1 vanilla bean
For Chocolate Ice:
1. Finely chop chocolate & place in a heatproof bowl.
2. Pour milk & water in a saucepan, add sugar, cocoa, and coffee, and mix thoroughly to avoid lumps. Bring to a boil over medium heat, then remove from heat. Pour mixture over the chocolate, melt 5 minutes then mix gently with a wooden spoon to make it smooth and creamy.
3. Cool, then pour into an ice cube tray and freeze.
For Vanilla Milk:
1. Pour milk into a large saucepan, add sugar, and stir to dissolve.
2. Slit the vanilla bean down the middle, scrape the seeds out with the back of the knife, and put seeds in the pan. Bring to a boil over medium heat, then remove from heat. Cool, then refrigerate several hours (or preferably overnight).
3. Serve with chocolate ice cubes

Vanilla Milk with Chocolate Ice
From Le Pétrin

For Lauren, who by now is probably 30% cat lover, 70% chocolate milk. 

Way to go boyfriend for finding this recipe. It’s chocolate milk, but just so much better! Fun and funky fresh.

Makes 4-6 servings

Chocolate Ice:

  • 200 ml milk (.8 cups or 6.8 fl oz)
  • 50 ml water (.2 cups or 1.7 fl oz)
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp sugar
  • 1 Tbsp instant coffee (optional)
  • 70 g dark chocolate (66%) (2.5 oz)

Vanilla Milk:

  • 600 ml milk (2.5 cups or 20.3 fl oz)
  • 60 g sugar (2.1 oz)
  • 1 vanilla bean

For Chocolate Ice:

1. Finely chop chocolate & place in a heatproof bowl.

2. Pour milk & water in a saucepan, add sugar, cocoa, and coffee, and mix thoroughly to avoid lumps. Bring to a boil over medium heat, then remove from heat. Pour mixture over the chocolate, melt 5 minutes then mix gently with a wooden spoon to make it smooth and creamy.

3. Cool, then pour into an ice cube tray and freeze.

For Vanilla Milk:

1. Pour milk into a large saucepan, add sugar, and stir to dissolve.

2. Slit the vanilla bean down the middle, scrape the seeds out with the back of the knife, and put seeds in the pan. Bring to a boil over medium heat, then remove from heat. Cool, then refrigerate several hours (or preferably overnight).

3. Serve with chocolate ice cubes

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