Lumumba with Homemade Chocolate Milk

Lumumba with Homemade Chocolate Milk recipe

For those of you unfamiliar with a Lumumba, well you’ve been missing out on an absolute treat. This chocolate milk and brandy based cocktail is one of the most popular posts ever on Lucy Loves, so I’m clearly not alone in my love of this amazing drink. I decided to update the recipe for you today, to include a Homemade Chocolate Milk recipe, because, who doesn’t love chocolate milk on tap, mixed with brandy?

On my recent trip back to Mallorca one of the highlights of the trip was the two large Lumumbas I had in our favourite beach bar. It’s a taste of my youth, when as a teenager on holiday, the idea a cocktail which featured chocolate milk was revolutionary. This brilliant the Kitchn inspired chocolate syrup recipe is the key to making your Lumumba particularly special. It’s rich, chocolately, dark and makes enough for plenty of chocolate milk, with, or without the cheeky addition of brandy.

This 2022 version of my beloved Lumumba is so drinkable and a taste of a Mallorcan summer holiday in a glass. Suffice to say, two big glasses of Lumumba were harmed in the making of this post.

Here’s the chocolate milk shenanigans.

And here’s what you need for your Lumumba. Featuring my beloved Palma airport duty free 103 Brandy. All I will say is, don’t store your chocolate syrup in a bottle, as it does thicken up once chilled, so a jar for easy scooping is a much less messy option. I was just showing off as I’d bought a new bottle.

Start with the Chocolate syrup so it has time to cool. Add the sugar, cocoa, water and salt to a medium sized pan. Bring it up to the simmer, whisking as you go.

Once it’s come up to the simmer, turn down the heat and cook for a minute or two until the mixture coats the back of a spoon. Remove from the heat and stir in the vanilla extract.

Pour into a jar, not my fancy bottle, and leave to cool with the lid off. This can then be refrigerated and will last up to 3 months. If the syrup is too thick once chilled, you can always microwave briefly, to loosen it up a bit.

When you’re ready for a Lumumba *always in my case* then take a nice big tumbler and measure in 350ml of your chosen milk. Whisk in 2 tablespoons of your homemade chocolate syrup until well blended.

Whisk in the generous measure of brandy then add ice to chill your lovely Lumumba.

And that’s it. Plenty of syrup for another day and another Lumumba.

Chocolate milk should not just be for the kids, the young at heart can now enjoy it too with the slug of brandy making it something really rather grown up.

Lucy x

Lumumba with Homemade Chocolate Milk recipe

You will just need a pan, jar and a tumbler for this

Chocolate Syrup

200g caster sugar

250ml water

100g cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

Lumumba Cocktail

2 tablespoons chocolate syrup

350ml milk of your choice

60ml brandy

Ice

For the chocolate syrup, add the sugar, water, cocoa and salt to a medium sized pan and bring up to the simmer, whisking as you go. Simmer for 1 to 2 minutes until the syrup coats the back of a spoon.

Pour into a jar and allow to cool with the lid off. This will keep in the fridge for up to 3 months.

For the Lumumba cocktail pour the milk into a tumbler and whisk in 2 tablespoons of your cooled chocolate syrup until blended. Pour in the generous measure of brandy, add plenty of ice then sip and fall in love.