Real cocoa without cooking with blender
First: Real cocoa is meant, no drink powder (Nesquick, Kaba & Co). From this powder, today usually falsely called "baking cocoa", namely can produce a much better drink. Because you can determine both the cocoa, as well as the sugar content itself, in the Instandpülverchen it is already predetermined - little cocoa, lots of sugar and artificial flavor.
The cold version works like this: Put the cocoa and sugar into a tall, narrow beaker as you like (for example, the one belonging to the blender), fill up to one-third with milk. (I recommend H-milk, you will not taste the difference anyway).
Press the blender until it reaches the bottom of the cup, switch it on and "purée" it until the last lump has given up. Since splashing or blotchiness can not always be avoided, it is best to put a newspaper sheet on top. Then fill up with milk or "dilute to drinking strength".
I do it this way: Transfer the Tetra liter pack into a jug, prepare the milk-cocoa-sugar mixture as described above and return it to the tetra pack with a funnel, then rinse the jar with milk, also pure, then add the remaining milk - beaker and funnels are already pre-cleaned, rinse immediately under running water, write on the edding pack of cocoa so that it is not accidentally taken for pancakes or coffee.
Put in the refrigerator and if necessary enjoy cold or warm (microwave). Do not forget to shake before use!
