Cocoa Kaymak Recipe
Today we are together with a recipe that I am surprised that it has not been thought of until now. Cocoa kaymak recipe that takes our traditional kaymak one step further. There will be no food left without cocoa/chocolate in desserts and cheddar in savory dishes (lol). Today, I am proud of doing my part in this regard.
As a person living abroad, my quality of life has increased since the day I came up with my kaymak recipe. I'm craving for ekmek kadayıfı, but I don't have kaymak. Without kaymak it doesn't mean anything for me. Being able to make kaymak at home pampered me so much that I even dared to think about how I could improve it. My first try was of course adding cocoa powder. I liked it in my first try. It is delicious enough to compete with nutella for breakfast. If you like breakfast spreads, you should definitely try this recipe.
Making cocoa kaymak is quite simple. All the ingredients are combined in a pan and simmered on low heat. Since it contains sugar, it thickens in a much shorter time than regular kaymak. Therefore, do not leave it unattended while simmering and stir it often.
When the cocoa cream is removed from the stove, it still has a liquid consistency that can be poured into a jar. It thickens as it cools. You can store it in a glass jar with a lid on in the refrigerator for up to a week.
Enjoy the recipe...
- 200 ml of heavy cream,
- 1 tablespoon of sugar,
- 1 tablespoon of cocoa powder.
- Take the cream in a large pan,
- Add cocoa powder and mix,
- Add sugar and take it on the stove,
- Cook over low heat, stirring frequently, until it thickens without losing its fluidity,
- Pour it into a glass jar,
- Set aside until it comes at room temperature,
- Put the lid on and store it in the refrigerator.
Enjoy your meal...