Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 In a message dated 12/23/2002 2:06:06 PM Eastern Standard Time, trishw@... writes: << So, which is better for me . . . regular hot chocolate with milk, chocolate and refined sugar or, " Lite " hot chocolate with milk solids, carmageenan, aspertaine and chocolate? Thanks, Trish >> Heavy Cream has the least amount of casin (sp) in it. Cut it with a little water and sweeten with whatever you wish. Max Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 If you're absolutely determined to have hot chocolate, then how about: unsweetened cocoa powder, rice or soy milk and glycerine as a sweetener Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 I vote for #1! Merry Christmas, Happy Yule to all! Richmond, Virginia There is nothing that will stop me from having a cup of hot chocolate on Christmas Eve while sitting in front of the fire, waiting for Santa to arrive . . . So, which is better for me .. . . regular hot chocolate with milk, chocolate and refined sugar or, " Lite " hot chocolate with milk solids, carmageenan, aspertaine and chocolate? Thanks, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 Thanks for the suggestion, Dianne! Any idea how much glycerine? I have a bottle of it but I have never used it because I can't find any info about how much or how to use it in recipes . . . Trish " Waldman, Dianne " <dwaldman@...> wrote:If you're absolutely determined to have hot chocolate, then how about: unsweetened cocoa powder, rice or soy milk and glycerine as a sweetener Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 It's sweeter than sugar, so start with about 1/4 to 1/3 of what you would normally use and then add more to taste if needed :-) The only conversion I've ever seen is that 1 tbsp of glycerine = 1/4 cup sugar. RE: Hot chocolate Thanks for the suggestion, Dianne! Any idea how much glycerine? I have a bottle of it but I have never used it because I can't find any info about how much or how to use it in recipes . . . Trish " Waldman, Dianne " <dwaldman@...> wrote:If you're absolutely determined to have hot chocolate, then how about: unsweetened cocoa powder, rice or soy milk and glycerine as a sweetener Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2002 Report Share Posted December 23, 2002 Thanks Dianne, I will try this! Trish If you're absolutely > determined to have hot chocolate, then how about: > > unsweetened cocoa powder, rice or soy milk and glycerine as a sweetener > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 In a message dated 12/8/03 3:14:57 PM Eastern Standard Time, cassiusdio@... writes: > So there's no fat at all in that drink, or is there a kind of cocoa > powder available that has some of the original cacao fat in it? I'd > think hot chocolate would taste much better with fat, although maybe > it wouldn't mix properly. Unless you drink skim milk, there's plenty of fat in it. A couple tablespoons of cream could also be added. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 Try adding some cream, that's what we do. We also make it with straight goat milk . Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 So there's no fat at all in that drink, or is there a kind of cocoa powder available that has some of the original cacao fat in it? I'd think hot chocolate would taste much better with fat, although maybe it wouldn't mix properly. Tom > This seemed to come out good: > > 3 tbsp cocoa powder > 3/8-1/4 tsp white stevia powder > 1/2 tsp vanilla extract > 3/4 cup milk > 3/4 cup water > > Put first three ingredients in mug. Boil water. Lightly heat milk till > slightly warm. Pour boiling water into mug and stir ingredients for several > seconds until well dissolved. Pour in slightly warm milk. Enjoy. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 Well if other folks can make it with straight whole milk I suppose that would be better, but in my limited experience I haven't found a way to get everything to dissolve perfectly that way, nor to make it hot enough. If the milk is boiled, it coagulates, and the purpose of the water is to dissolve the cocoa powder, which usually doesn't dissolve well in straight milk, in my experience. The only reason I didn't use cream was because I didn't happen to have any, otherwise I'd think the easiest thing to do would be the recipe I mentioned but with cream added to make it rich. No one else has a problem dissolving the cocoa powder in simply warmed milk? The other thing is getting it really hot, since it's simply nowhere near as pleasurable if it's just a little warm. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 Why are you using water instead of all whole raw milk? I make hot chocolate a lot and use the recipe on the box but just use raw milk instead of pasturizered. Comes out great! I'm going to order some dutch chocolate from Penzey's. I think someone said it dissolves easier and tasted better! Del > This seemed to come out good: > > 3 tbsp cocoa powder > 3/8-1/4 tsp white stevia powder > 1/2 tsp vanilla extract > 3/4 cup milk > 3/4 cup water > > Put first three ingredients in mug. Boil water. Lightly heat milk till > slightly warm. Pour boiling water into mug and stir ingredients for several > seconds until well dissolved. Pour in slightly warm milk. Enjoy. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 > > > Unless you drink skim milk, there's plenty of fat in it. A couple > tablespoons of cream could also be added. I almost never drink hot chocolate without putting a dollop of whipped cream on top of it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 Tom- I make hot cocoa entirely with cream, and it comes out great. >I'd >think hot chocolate would taste much better with fat, although maybe >it wouldn't mix properly. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 Duh...I wasn't thinking about the obviously essential component of hot chocolate: milk/cream. Still, fat is good and healty, so if there's an easy way to make hot chocolate out of cocoa butter, I'd try that. Might be more like a chocolate milkshake in consistency. Tom > In a message dated 12/8/03 3:14:57 PM Eastern Standard Time, > cassiusdio@g... writes: > > > So there's no fat at all in that drink, or is there a kind of cocoa > > powder available that has some of the original cacao fat in it? I'd > > think hot chocolate would taste much better with fat, although maybe > > it wouldn't mix properly. > > Unless you drink skim milk, there's plenty of fat in it. A couple > tablespoons of cream could also be added. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 Chris- The key is to dissolve the cocoa powder first in just a little milk (or in my case, cream) to form a paste, and then to dilute the paste with the rest of the milk and/or cream. >No one else has a problem dissolving the cocoa powder in simply warmed milk? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 The directions are on the side of the cocoa box. Ignore the mirowave part. For one cup mix 1 heaping teaspoon cocoa, 2 heaping teaspoons of rapadura, a dash of sea salt and 2 teaspoons of cold milk or cream. Stir and stir until dissolved. It's not easily disolved and sometimes there may be some in the bottom of your cup. Dutch cocoa will disolve better. Heat your milk or cream until it is hot to your liking. Stir constantly. Heat on medium. Taste as it heats to get it just right. When it is just right then take your cup with the cocoa mixture and start dipping it into the hot milk. This is so you heat it up also (you don't want the cocoa mixture to cool off your milk, do you?) Now it is perfectly hot to your liking! I know it's bad but I like a marshmello in mine. Your own whipped cream is delish too! Enjoy, Del > Well if other folks can make it with straight whole milk I suppose that would > be better, but in my limited experience I haven't found a way to get > everything to dissolve perfectly that way, nor to make it hot enough. > > If the milk is boiled, it coagulates, and the purpose of the water is to > dissolve the cocoa powder, which usually doesn't dissolve well in straight milk, > in my experience. > > The only reason I didn't use cream was because I didn't happen to have any, > otherwise I'd think the easiest thing to do would be the recipe I mentioned but > with cream added to make it rich. > > No one else has a problem dissolving the cocoa powder in simply warmed milk? > > The other thing is getting it really hot, since it's simply nowhere near as > pleasurable if it's just a little warm. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 In a message dated 12/9/03 2:34:22 AM Eastern Standard Time, liberty@... writes: > It's difficult to get it piping hot and keep it truly > raw. Although I personally think that freshly cooked > and immediately consumed raw milk is in no way the same > as the commercially pasteurized milk that sits on the > shelf for days after being cooked. That's true, but it's a treat, and half-assed treats suck. I'm sure when my milk came in contact with my boiling water, a small amount of the nutrients were destroyed, and there was probably some protein cross-linking, but I don't drink hot chocolate every day, and even still, that 1 cup of milk is a small fraction of the half gallon of milk I drank that day. If I wanted to preserve the rawness above all else, I could follow the NT instructions to heat it in a double boiler, but that just quadruples the effort for a vastly inferior product. Your method sounds similar to mine, I just can use less water next time (have only made it once, aside from some failed attempts to make it other ways). Thanks also and everyone else for tips. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 In a message dated 12/9/03 4:43:39 AM Eastern Standard Time, Dpdg@... writes: > have you tried melting REAL dark chocolate in milk? Is this a brand or are you referring to dark chocolate instead of cocoa powder? I consider cocoa powder to be " real " , and I wouldn't want to use dark chocolate because it has sugar in it. The idea, for me, is to try to make something that is considerably healthy with no major drawbacks. The heat represents a minor or moderate drawback, but nowhere nears as much as adding 20 or 30 grams of sugar, IMO, especially with the caffeine. Another reason I wouldn't use Rapadura. A teaspoons fine, but notice in my recipe I used three tablespoons of cocoa. I just couldn't stand to drink hot cocoa that was so weak it only required 1/6 of that amount. Have you tried it? How did it come out? Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 > > Well if other folks can make it with straight whole milk I suppose > that would be better, but in my limited experience I haven't found > a way to get everything to dissolve perfectly that way, nor to make > it hot enough. I briefly boil the cocoa powder, sweetener, spices and salt with a quarter cup of water while beating it with a whisk, then I add two cups of milk and heat it just until it's hot. I usually temper an egg yolk and add it too. Finally, I stir in the vanilla extract just before serving. > If the milk is boiled, it coagulates, and the purpose of the water > is to dissolve the cocoa powder, which usually doesn't dissolve > well in straight milk, in my experience. That's true, and why most recipes follow the procedure above. > No one else has a problem dissolving the cocoa powder in simply > warmed milk? I'm sure they do, though I'm sure that 's method of making a paste of the cocoa powder and a small amount of milk works too, at least to dissolve the cocoa, if not to extract as much flavor from it as pre-boiling. > The other thing is getting it really hot, since it's simply nowhere > near as pleasurable if it's just a little warm. It's difficult to get it piping hot and keep it truly raw. Although I personally think that freshly cooked and immediately consumed raw milk is in no way the same as the commercially pasteurized milk that sits on the shelf for days after being cooked. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 have you tried melting REAL dark chocolate in milk? Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 <<Is this a brand or are you referring to dark chocolate instead of cocoa powder? Have you tried it? How did it come out?>> I meant real as in Green & Black organic dark chocolate [70%] or Lindt 85% dark chocolate!!! ... yes I have tried it and it's wonderful... gently warm the milk with the chocolate, broken into pieces, stirring till it melts.... can't remember the proportions... experimenting would be half the fun! I've also made hot coconut-milk chocolate using Green & Black cocoa powder... we mix the cocoa with a little hot water to form a paste then add the coconut milk and some honey or maple syrup... we use about 2 teaspoons of maple syrup or honey for every 2 tablespoons of cocoa... guess most would find this not sweet enough for their taste. OK... you got me going... gonna make me some right now! Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 In a message dated 12/9/03 12:44:07 PM Eastern Standard Time, Idol@... writes: > Try using unsweetened dark chocolate, then. It's a little more work than > cocoa (I find it works best to crumble the chocolate pretty finely) but it > tastes even better. Interesting. Maybe it would be easiest to melt it right in the pan, with a tiny bit of water to keep it from burning? (I assume you meant crumbling up to pour hot water on it? Or to make a paste with warm milk?) Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 Chris- Try using unsweetened dark chocolate, then. It's a little more work than cocoa (I find it works best to crumble the chocolate pretty finely) but it tastes even better. >I consider cocoa powder to be " real " , and I wouldn't want to use dark >chocolate because it has sugar in it. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 Doesn't Lindt chocolate have processed sugar in it? And what about all the pesticides in non organic cocoa and chocolate? Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2003 Report Share Posted December 9, 2003 <Mhusband makes a coconut milk hot cocoa several times a week now for himself. Uses a tiny bit of raw honey and Dagoba organic cocoa powder. He first whisks the cocoa with hot water in a pan on a low flame and then adds the coconut milk. The honey is already in his mug and then he stirs the hot cocoa into his mug. It's divine. Makes me want one right now! I should tell him to scrape part of a vanilla pod into it. Not sure whether he adds a tiny pinch of sea salt or not. Elainie Quote Link to comment Share on other sites More sharing options...
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