I know the time of the year is becoming unsuitable for such drinks, but I recently learnt it from a brazilian friend and thought that it is worth sharing.


Malzemeler

- 1.5 litre of milk
- 1 'box' of milk creme (the one that you use to make sauces creamy or tha tyou make whipped cream from)
- 1 can of condensed milk (or, like I did because I wasnt able to find it, just a little bit of milk boiled long with the amount of sugar you want yourself)
- Chocolatepowder (You can use the ones specially made to make chocolatemilk from such as Nesquick, but I prefer the Kakao packages for cake -also used for chocolatemilk tho- becuase they are darker of colour and little less sweeter)
- Cinnamon sticks (just choose whatever you like! I love the taste so I put 3 or 4 sticks)
- Karanfil, 5-8 pieces
- Corn starch

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0.5. If you dont use condensed milk, put one cup of milk in a pan and boil it with a pretty large amount of sugar till all the sugar is taken. Take off the stove.)

1. Pour the 1.5 litre of milk in a pan, add the milk cream, sugared milk/condensed milk and stir. Add the cinnamon sticks and the pieces of karanfill. İf you are not sure if you like their strong taste, just put 4 of them, becuase you can add a bit later too. Bring the mixture in about 15 minutes to boil (but dont let it really boil, its milk).

2. Take a spoon and add a few spoons of chocolatepowder while stirring. Try and taste. The more chocolatepowder, the more it will taste like chocolate ofcourse. But the more it tastes like chocolate, the more you will have to add the cinnamon and karanfil to taste them.. risking that it becomes too heavy. So with what you add, be careful at first and taste while having it on the fire.

3. Once you think the taste has become fine, take out the cinnamon sticks and whats left of the karanfil parts.

4. Dissolve two soupspoons of cornstarch with a bit of milk and add to the hot chocolate mixture. Stir and leave on the fire for about 10 minutes till it has reached a thicker substance.

5. Take off the fire and serve.



Ps - be careful that, when not in the possession of a very heavy pan, the milk might get burnt on the bottom and then so will the cinnamon parts that go down.. Stir enough not to let them burn and when serving the last bit, make sure you dont scratch the bottom Yes I didnt have a very heavy pan!