Chilled Choco Peach
Top Rated Recipe
Key Details:
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prep time: 50 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Beverage
Cuisine: Fusion
Key Ingredients:
Chocolate
Real Peach Juice
Brown sugar
Milk
About Chilled Choco Peach
Table of Contents
A delicious mixture of peach juice and chocolate milk
Read More- Dark chocolate cubes 1 cup
- Real Peach Juice 2 cups
- Brown sugar 2 tbsps
- Milk 1 cup
Step 1. Pour peach juice in a non-stick pan, add brown sugar, mix and boil the mixture till it thickens into syrup consistency. Transfer into a bowl and set aside to cool down to room temperature.
Step 2. Heat milk in another non-stick pan till it becomes warm. Add dark chocolate and castor sugar and mix till the chocolate melts.
Read MoreIngredients
- Dark chocolate cubes 1 cup
- Real Peach Juice 2 cups
- Brown sugar 2 tbsps
- Milk 1 cup
- Castor sugar 1 tbsp
- Cinnamon powder 1 tsp
- Marshmallows to garnish
How to Make Chilled Choco Peach (Stepwise Photos)
Method
- Pour peach juice in a non-stick pan, add brown sugar, mix and boil the mixture till it thickens into syrup consistency. Transfer into a bowl and set aside to cool down to room temperature.
- Heat milk in another non-stick pan till it becomes warm. Add dark chocolate and castor sugar and mix till the chocolate melts.
- Add vanilla essence and cinnamon powder, mix and boil till the mixture thickens slightly.
- Transfer into another bowl and set aside to cool down to room temperature.
- Place both the chocolate milk and peach reduction in the refrigerator to chill.
- Once they are chilled, mix both the mixtures in one bowl.
- Pour the mixture into serving glasses, decorate with marshmallows and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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