Brazilian Iced Chocolate

Chocolate and cola in the same glass sounds like a dare, but this Brazilian drink pulls it off. Unsweetened chocolate melted in a double boiler gets mixed with sugar and strong hot coffee, then milk goes in and everything cooks together until smooth. Chilled and poured over ice, the carbonated cola gets stirred in at the very end for a fizzy, effervescent finish that lightens what would otherwise be a rich, heavy chocolate milk.

The double-strength coffee amplifies the chocolate’s bitterness in a good way, adding depth that keeps the sweetness from going flat. The cola adds carbonation, sweetness, and a caramel note that blends surprisingly well with the chocolate-coffee base.

Top it with whipped cream for a beverage, or drop a scoop of vanilla ice cream in for a dessert float. Either way, serve it ice-cold in tall glasses.

Kitchen Tips

• Melt the chocolate over a double boiler, not direct heat. Unsweetened chocolate burns easily
• Cook the chocolate-coffee-milk mixture for a full 10 minutes until completely smooth. Any undissolved chocolate particles will be gritty
• Chill the base thoroughly before adding the cola. Warm liquid kills the carbonation instantly
• Stir in the cola gently right before serving. Aggressive stirring fizzes it flat

Variations

• Use dark chocolate instead of unsweetened for a sweeter, less bitter drink
• Replace cola with ginger ale for a spicier, less caramel-flavored fizz
• Add a shot of Kahlúa to each glass for an adults-only version