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Wanting to brew up the richest hot cocoa possible - Any recommendations?
Posted on 11/18/17 at 11:56 pm
Posted on 11/18/17 at 11:56 pm
The wife (no pics) and I had some kind of triple chocolate hot cocoa at Starbucks about a decade ago, and they've since discontinued it. I was thinking about that drink, and I started thinking about how to put together the richest, darkest, most decadent hot cocoa possible.
Back when I was a kid, my mom would start with powdered Hershey's cooking Chocolate, melt that in a pot on the stove, and then slowly stir in whole milk. Could I use that same technique with some "better" chocolate and maybe substituting half&half for the milk?
Or, does the Food Board have an even better way? TIAF.
Back when I was a kid, my mom would start with powdered Hershey's cooking Chocolate, melt that in a pot on the stove, and then slowly stir in whole milk. Could I use that same technique with some "better" chocolate and maybe substituting half&half for the milk?
Or, does the Food Board have an even better way? TIAF.
5
Posted on 11/19/17 at 12:53 am to FCP
Use good vanilla.
Posted on 11/19/17 at 6:48 am to FCP
Good vanilla and half & half
Posted on 11/19/17 at 7:20 am to FCP
If you really mean “richest” then half and half is not the answer.
Heavy cream.
Heavy cream.
Posted on 11/19/17 at 11:24 am to FCP
My mom used to make a boatload of powdered hot cocoa mix every winter when she had 3 of us kids around the house.
Was cocoa powder, powdered milk, and coffee creamer, and sugar.
If wanting to add vanilla, suggest using beans in the sugar by setting aside the amount of sugar and adding beans to it for a few days/weeks before making the mix. Get a really good infusion as the sugar absorbs the moisture from the beans.
Can store the mix in any sealed container and use with boiling water anytime. I've got a decorative glass canister about half full of some I mixed couple years ago currently (don't drink much of it any more since La. only has about 3 days of real Winter annually).
Was cocoa powder, powdered milk, and coffee creamer, and sugar.
If wanting to add vanilla, suggest using beans in the sugar by setting aside the amount of sugar and adding beans to it for a few days/weeks before making the mix. Get a really good infusion as the sugar absorbs the moisture from the beans.
Can store the mix in any sealed container and use with boiling water anytime. I've got a decorative glass canister about half full of some I mixed couple years ago currently (don't drink much of it any more since La. only has about 3 days of real Winter annually).
Posted on 11/19/17 at 12:04 pm to FCP
You might try Dutch chocolate.
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