An Indian cooking in Tokyo | Hot/Cold Cocoa

Desserts are something I could have at any time of the day and Tokyo is quite cold nowadays so I treat myself with hot cocoa at times. There is a convenience store called Lawson in Japan and my husband got me this hot cocoa for the first time there. I became a sucker for it. It will be so creamy and has a strong chocolate flavour which made me want to try it again and again.

So I thought of making it in my home. In this recipe, I made a colder version. However we can have it as we want to.

Ingredients needed

  • Milk- 2 cups
  • Cocoa powder- 1 tbsp
  • Black chocolate -50 gms
  • Sugar – 2 tbsp
  • Heavy cream – 2 tbsp (optional)
  • Whipping cream -180 ml

(Alternatives will be given in notes)

Step by step instructions

Take a sauce pan and boil milk.

Add cocoa powder little by little and start whisking it while the milk is simmering still on the stove. Dont swich off the stove.

Chop the chocolate and add it into the sauce pan and whisk it till all the cocoa powder and chocolate is mixed well with milk.

Add sugar and let it simmer for a while till the milk mixture gets thickened.

This is the stage if you want to add cream.

After 5 mins of simmering, you will get creamy cocoa

After the mixture comes to a room temperature we can keep it in the fridge and have it cold.


  1. If you are using black chocolate i.e if your chocolate has more than 70% cocoa you can add 2 tbsp sugar. In case of milk chocolate both cocoa powder and sugar have to be increased.
  2. Instead of cocoa powder we can use milo, boost or whatever chocolate flavoured hot drink powder for this and it tastes more or less the same.
  3. I used whipping cream for decoration. You can avoid it too.

Have an indulged eating ?

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