HOMEMADE HOT COCOA

INGREDIENTS:
1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
whipped cream for topping

DIRECTIONS:
In saucepan, combine sugar and cocoa. Add a few tablespoons
of milk and heat over medium high heat, stirring constantly.
The heat will make it easier to dissolve the cocoa. When
the sugar, cocoa and milk have formed a paste, add the
remainder of the milk plus the vanilla or cinnamon and heat
until steaming. Pour into mugs, top with a bit of whipped
cream and serve immediately.

Yield: 4 servings

In article >,
"Spoons" > wrote:

> HOMEMADE HOT COCOA
>
> INGREDIENTS:
> 1 quart milk
> 1/3 cup sugar
> 1/4 cup cocoa
> 1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
> whipped cream for topping
>
> DIRECTIONS:
> In saucepan, combine sugar and cocoa. Add a few tablespoons
> of milk and heat over medium high heat, stirring constantly.
> The heat will make it easier to dissolve the cocoa. When
> the sugar, cocoa and milk have formed a paste, add the
> remainder of the milk plus the vanilla or cinnamon and heat
> until steaming. Pour into mugs, top with a bit of whipped
> cream and serve immediately.

A little sweet for my taste. I prefer a 1:1 ratio of sugar to cocoa.
Also, I've found that, so long as you start off with small amount of
milk, the sugar/cocoa dissolve easily without heat. I make a thick paste
first, gradually mixing in more milk, until it's all mixed in, then
microwaving the cup.

Also, try adding a tiny amount of salt (a bare pinch per cup); this
seems to bring out the taste of the chocolate.

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In article >,
"Spoons" > wrote:

> HOMEMADE HOT COCOA
>
> INGREDIENTS:
> 1 quart milk
> 1/3 cup sugar
> 1/4 cup cocoa
> 1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
> whipped cream for topping
>
> DIRECTIONS:
> In saucepan, combine sugar and cocoa. Add a few tablespoons
> of milk and heat over medium high heat, stirring constantly.
> The heat will make it easier to dissolve the cocoa. When
> the sugar, cocoa and milk have formed a paste, add the
> remainder of the milk plus the vanilla or cinnamon and heat
> until steaming. Pour into mugs, top with a bit of whipped
> cream and serve immediately.

A little sweet for my taste. I prefer a 1:1 ratio of sugar to cocoa.
Also, I've found that, so long as you start off with small amount of
milk, the sugar/cocoa dissolve easily without heat. I make a thick paste
first, gradually mixing in more milk, until it's all mixed in, then
microwaving the cup.

Also, try adding a tiny amount of salt (a bare pinch per cup); this
seems to bring out the taste of the chocolate.

--
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Thanks Scott...I'll have to try that.

Spoons wrote:
> HOMEMADE HOT COCOA
>
> INGREDIENTS:
> 1 quart milk
> 1/3 cup sugar
> 1/4 cup cocoa
> 1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
> whipped cream for topping
>
> DIRECTIONS:
> In saucepan, combine sugar and cocoa. Add a few tablespoons
> of milk and heat over medium high heat, stirring constantly.
> The heat will make it easier to dissolve the cocoa. When
> the sugar, cocoa and milk have formed a paste, add the
> remainder of the milk plus the vanilla or cinnamon and heat
> until steaming. Pour into mugs, top with a bit of whipped
> cream and serve immediately.
>
> Yield: 4 servings
>
>

Instead of straight milk, substitute half-and-half for really rich hot
chocolate. That may be too rich for some, so you could do half milk,
half half and half. Or a quarter half and half and three quarters milk . . .


jm
;-)

Spoons wrote:
> HOMEMADE HOT COCOA
>
> INGREDIENTS:
> 1 quart milk
> 1/3 cup sugar
> 1/4 cup cocoa
> 1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
> whipped cream for topping
>
> DIRECTIONS:
> In saucepan, combine sugar and cocoa. Add a few tablespoons
> of milk and heat over medium high heat, stirring constantly.
> The heat will make it easier to dissolve the cocoa. When
> the sugar, cocoa and milk have formed a paste, add the
> remainder of the milk plus the vanilla or cinnamon and heat
> until steaming. Pour into mugs, top with a bit of whipped
> cream and serve immediately.
>
> Yield: 4 servings
>
>

Instead of straight milk, substitute half-and-half for really rich hot
chocolate. That may be too rich for some, so you could do half milk,
half half and half. Or a quarter half and half and three quarters milk . . .


jm
;-)

My hot cocoa recipe looks a lot like that except:

I use honey instead of sugar. I add it a little at a time to get the
sweetness right.

I add a teaspoon of cointreau or other orange liqueur to the hot chocolate.

I add amaretto to the whipped cream.


--Lia


Spoons wrote:
> HOMEMADE HOT COCOA
>
> INGREDIENTS:
> 1 quart milk
> 1/3 cup sugar
> 1/4 cup cocoa
> 1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
> whipped cream for topping
>
> DIRECTIONS:
> In saucepan, combine sugar and cocoa. Add a few tablespoons
> of milk and heat over medium high heat, stirring constantly.
> The heat will make it easier to dissolve the cocoa. When
> the sugar, cocoa and milk have formed a paste, add the
> remainder of the milk plus the vanilla or cinnamon and heat
> until steaming. Pour into mugs, top with a bit of whipped
> cream and serve immediately.
>
> Yield: 4 servings
>
>

My hot cocoa recipe looks a lot like that except:

I use honey instead of sugar. I add it a little at a time to get the
sweetness right.

I add a teaspoon of cointreau or other orange liqueur to the hot chocolate.

I add amaretto to the whipped cream.


--Lia


Spoons wrote:
> HOMEMADE HOT COCOA
>
> INGREDIENTS:
> 1 quart milk
> 1/3 cup sugar
> 1/4 cup cocoa
> 1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
> whipped cream for topping
>
> DIRECTIONS:
> In saucepan, combine sugar and cocoa. Add a few tablespoons
> of milk and heat over medium high heat, stirring constantly.
> The heat will make it easier to dissolve the cocoa. When
> the sugar, cocoa and milk have formed a paste, add the
> remainder of the milk plus the vanilla or cinnamon and heat
> until steaming. Pour into mugs, top with a bit of whipped
> cream and serve immediately.
>
> Yield: 4 servings
>
>

Nothing makes hot cocoa taste better than a little salt. Brings out the
chocolate and balances the sweetness.

Why in the world do people buy mix when the real thing is so easy?

Nothing makes hot cocoa taste better than a little salt. Brings out the
chocolate and balances the sweetness.

Why in the world do people buy mix when the real thing is so easy?

>HOMEMADE HOT COCOA
>
>INGREDIENTS:
>1 quart milk
>1/3 cup sugar
>1/4 cup cocoa
>1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
>whipped cream for topping
>
>DIRECTIONS:
>In saucepan, combine sugar and cocoa. Add a few tablespoons
>of milk and heat over medium high heat, stirring constantly.
>The heat will make it easier to dissolve the cocoa. When
>the sugar, cocoa and milk have formed a paste, add the
>remainder of the milk plus the vanilla or cinnamon and heat
>until steaming. Pour into mugs, top with a bit of whipped
>cream and serve immediately.
>
>Yield: 4 servings


I like mine sweeter, a sugar to cocoa ratio of about 3 to 1 is about right.
Also a few grains of salt helps bring out the flavor.

>HOMEMADE HOT COCOA
>
>INGREDIENTS:
>1 quart milk
>1/3 cup sugar
>1/4 cup cocoa
>1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
>whipped cream for topping
>
>DIRECTIONS:
>In saucepan, combine sugar and cocoa. Add a few tablespoons
>of milk and heat over medium high heat, stirring constantly.
>The heat will make it easier to dissolve the cocoa. When
>the sugar, cocoa and milk have formed a paste, add the
>remainder of the milk plus the vanilla or cinnamon and heat
>until steaming. Pour into mugs, top with a bit of whipped
>cream and serve immediately.
>
>Yield: 4 servings


I like mine sweeter, a sugar to cocoa ratio of about 3 to 1 is about right.
Also a few grains of salt helps bring out the flavor.

What, no chile powder or cinamon or other exotica?

What, no chile powder or cinamon or other exotica?

>What, no chile powder or cinamon or other exotica?

Chili powder in cocoa? Surely you jest. I've heard of cocoa in chili powder,
Old El Paso chili powder has cocoa in it, but I've never heard of the reverse.
Sounds terrible.

>What, no chile powder or cinamon or other exotica?

Chili powder in cocoa? Surely you jest. I've heard of cocoa in chili powder,
Old El Paso chili powder has cocoa in it, but I've never heard of the reverse.
Sounds terrible.

Zywicki wrote:
> What, no chile powder or cinamon or other exotica?
>

No, no chile powder. Cinnamon is fine for Viennese style, or dash of
aromatic black coffee, espresso or mocha would be nice. With a blob
of Schlag, of course. Yes, thank you, I would love to have one right now.

Zywicki wrote:
> What, no chile powder or cinamon or other exotica?
>

No, no chile powder. Cinnamon is fine for Viennese style, or dash of
aromatic black coffee, espresso or mocha would be nice. With a blob
of Schlag, of course. Yes, thank you, I would love to have one right now.

In article >,
ospam (DJS0302) wrote:

> Chili powder in cocoa? Surely you jest. I've heard of cocoa in
> chili powder, Old El Paso chili powder has cocoa in it, but I've
> never heard of the reverse. Sounds terrible.

I guess you've never seen Chocolat? (the one with Juliette Binoche, of
course)

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In article >,
ospam (DJS0302) wrote:

> Chili powder in cocoa? Surely you jest. I've heard of cocoa in
> chili powder, Old El Paso chili powder has cocoa in it, but I've
> never heard of the reverse. Sounds terrible.

I guess you've never seen Chocolat? (the one with Juliette Binoche, of
course)

--
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<http://www.thecoffeefaq.com/>

DJS0302 wrote:
>>What, no chile powder or cinamon or other exotica?
>
>
> Chili powder in cocoa? Surely you jest. I've heard of cocoa in chili powder,
> Old El Paso chili powder has cocoa in it, but I've never heard of the reverse.
> Sounds terrible.

Certainly with chili. Chocolateer friend of mine makes an "Aztec Spice"
chocolate but with just enough cayenne pepper in it to put a really nice
"smoky" bottom end in the cup.


jim

Not Chili powder. Chile powder, or powdered chile (cayene pepper or
powdered anchos or arbols or somesuch.) Just a dash, good stuff.

Anyone ever try black pepper? Gotta be an Indian somewhere who's done
this.

Greg Zywicki

Greg wrote:

> Not Chili powder. Chile powder, or powdered chile (cayene pepper or
> powdered anchos or arbols or somesuch.) Just a dash, good stuff.
>
> Anyone ever try black pepper? Gotta be an Indian somewhere who's done
> this.

I tried ancho powder in hot cocoa and didn't care much for it. I'd probably
never even notice a dash of cayenne. Cinnamon is good, though.

I did try black pepper, and thought it was kind of "off" in combination with
the chocolate. But after reading your post and giving it some thought, I
decided that black pepper is better off in some kind of vanilla-spice
setting, so I tried it in eggnog, which was a bit better. Tinkering with
the idea, I made a Tom & Jerry with Torani Ginger-Spice syrup, and added
black pepper to it. Now THAT is a good setting for black pepper! (Of
course, black pepper is one of the common mulling spices for wine or cider,
too.)

Bob

Greg wrote:

> Not Chili powder. Chile powder, or powdered chile (cayene pepper or
> powdered anchos or arbols or somesuch.) Just a dash, good stuff.
>
> Anyone ever try black pepper? Gotta be an Indian somewhere who's done
> this.

I tried ancho powder in hot cocoa and didn't care much for it. I'd probably
never even notice a dash of cayenne. Cinnamon is good, though.

I did try black pepper, and thought it was kind of "off" in combination with
the chocolate. But after reading your post and giving it some thought, I
decided that black pepper is better off in some kind of vanilla-spice
setting, so I tried it in eggnog, which was a bit better. Tinkering with
the idea, I made a Tom & Jerry with Torani Ginger-Spice syrup, and added
black pepper to it. Now THAT is a good setting for black pepper! (Of
course, black pepper is one of the common mulling spices for wine or cider,
too.)

Bob