Blog Post


With Chef Sunil

Masala Chocolate Doodh


Recipe Serves 2

Almonds: 7-8

Cashewnuts: 4-5

Pistachio Nuts: 15

Peppercorns: 3-4

Cloves: 1

Nutmeg: Pinch

Cardamom: 3-4

Sugar: 3 Tbsp

Milk: 300 Ml

Dry Fruits Powder: 3-4 Tbsp

Sugar: To Taste

Cocoa: 1 Tbsp

Chocolate: 80 Gms


1 In a mixie pot add the nuts, peppercorns, cloves, nutmeg, cardamom seeds and sugar, make a fine powder. Store this powder in an air tight container in the refrigerator for up to a month.

2 Heat milk and add in the dry fruits powder and sugar, simmer for 10 minutes and then add the cocoa powder and chopped chocolate.

3 Mix till the chocolate melts and serve the masala chocolate milk in a glass.

4 Enjoy!