Re: Akiba.... chocolate, and more!

[Guest guest]

Well...you know what they say, Akiba, a temptation is only a temptation until you give in to it... ; )love/Reb-- Re: Jackie and Sharon.... chocolate, and more! [1 Attachment] Muscovado sugar is a dark brown sugar, that's more moist than other brown sugars (I actually keep it in the fridge to preserve the moist level). It has a very rich aroma (it's actually used to make whiskey), and from a nutritional perspective is better than ordinary sugar (higher content of things like magnesium, potassium and iron), but above that it's tastier (in my opinion), even though it certainly doesn't go with everything. It's made from sugar cane juice (hence the moisture, I suppose).OK. Recipe. Well you take powdered cocoa beans (as opposed to chocolate powder...), and sugar (muscovado preferably), and (especially if you are using muscovado or any other brown sugar) a little bit of vanilla or vanilla extract is some form or other, not much, there should just be a hint of vanilla in the drink when you are done, stir this with a little dash of milk or cream until you have a brown "mud". Then you mix this mud with hot milk, and there you go: Hot

chocolate!I actually decided to have some fun with my image software and made the recipe as an image as well. I'll attach it. love/Reb – who is just now about to go make some morning

coffee