vanillevla and mix it up. You can use it as a dip for fresh bananas. It's comforting, enticing, yummie and chocolatey. And it's vla.
And if there's something we love for dessert, it's vla, a pourable sweet pudding, available in over fifty flavors. The rectangular vla cartons look much like the American quart sized milk cartons, and will appear on the table after dinner. If you're fairly new to the table, people will probably give you a clean bowl. If you're family, whether blood-related or not, you will probably pour your vla of choice on the plate in front of you, the one that you just finished eating your main course of. A good reason to finish your plate!
You will find vla in the dairy section of the grocery store. There are seasonal vlas, like an apple-cinnamon for the Fall, or a fruity lemony one for the Spring. There are fufu-fancy ones and there are the run-of-the-mill vlas, like today's chocolade vla. Together with vanilla, hopjesvla and raspberry, it's probably one of the most popular flavors and bound to show up on a Dutch dinner table sooner than later.
The best thing is that it's so easy to make. Some milk, a bit of corn starch and good old-fashioned Van Houten cocoa powder and sugar is all this takes. The making of the vla takes less than ten minutes, but it's the waiting until it's cooled off that takes the longest....unless you eat your vla hot!
1/3 cup cocoa powder
1/4 cup corn starch
1/3 cup sugar
Pinch of salt
2 1/4 cup milk
Stir the cocoa powder, corn starch, sugar and salt together in a bowl. Add a cup of milk and whisk until all lumps are gone. Bring the rest of the milk to a low simmer, add the chocolate milk to the pan and stir together. Keep stirring while the milk comes to a boil, and boil it for a good one or two minutes, or until the mixture starts to thicken. Pull off the stove, pour in a bowl or container. Cover the surface of the vla with plastic food film to avoid a "skin" forming.
Cool in the fridge. Stir before serving.