Years ago, Starbucks had a drinking chocolate. Pretty sure there was only one size because the stuff was that rich. Millennials or Gen z or who the hell ever couldn't order it as a grande no whip wd-40 triple pump with extra cheese, so it was discontinued. Every once in awhile I look up the recipe. The closest I've come with a mix is Cadbury's, which is British and leaps and bounds beyond American Hershey's and Nestle which have the taste and mouth feel of brown crayons.
I love adding cinnamon to my hot chocolate. I like to heat the milk and heavy cream with a cinnamon stick to impart the flavor and add a little depth without overpowering the chocolate.
If you wanna do thick hot choclate on a lower Budget Version (without choclate bars and cream) you can boil it with some starch. I ussually usw. one or two tea spoons. It’s important to mix it with a tiny bit of cold fluid first to disolve. Then add the mixture to the heatet hot choclate, boil/simmer for amoment, cook on low heat and then let it cool a bit. The longer you let it sit the thicker it gets. You can do it with milk, plant alternatives and I even did one recently that was like 85% water with just a bit of milk for flavor and it still worked. If you use to much starch you‘ll end up with choclate Pudding/custard though, so if you don’t want that, start experimenting with smaler dossages and work you way up the Perfect consistency for you 🙂 Of course the original recipe of the Video looks absolutely delicious and this probably does‘t even get close. I just thought to add it because to me it‘s a nice way to make my simple water/milk + Cocoa powder + Vanilla suggar + cinnamon hot choclate feel more fancy and luxurious. Hope this helps someone 😊
What is dude talking about? Mixing chocolate based on cacao percentage isn't going to make it more complex, it's just going to give you a chocolate between those two cacao levels.
26 Comments
Here is the recipe:
1 3/4 C whole milk
1/4 C heavy cream
4oz 64% chocolate
4oz 70% chocolate
1Tbsp cocoa powder
1 Tbsp sugar
1/4tsp OCEAN (aka salt)
That is the point, you want it thick lol. Tk where you almost gotta take a bite. 😂
Years ago, Starbucks had a drinking chocolate. Pretty sure there was only one size because the stuff was that rich. Millennials or Gen z or who the hell ever couldn't order it as a grande no whip wd-40 triple pump with extra cheese, so it was discontinued. Every once in awhile I look up the recipe. The closest I've come with a mix is Cadbury's, which is British and leaps and bounds beyond American Hershey's and Nestle which have the taste and mouth feel of brown crayons.
Dont confuse hot cocoa and hot chocolate. Theyre not the same thing.
I always love to see the CowCow DougDoug MugMug
So I did a white boy adaptation to it and added about 1/4 cup extra of heavy cream and milk. Was still thick but alot better to my taste.
Wait what's not important
Why the hell would you put ocean in your milk?
Let me introduce my good friend, the velvetiser!
I rarely use white sugar for anything, I always use brown sugar it brightens and brings together the flavors
I can't do viscous hot chocolate. 🤮
I'm like you, I'd have to thin it out with more milk.
😂OR SUM SHIT"" LOL
Add a little bit of corn starch for a better mouth feel.
watching both of my fav cooking shorts creators
MUGMUG
Swiss Miss Instant Piss
Where's the Abuelitas?
THE DOUG DOUG MUG!!!
Welcome back to NY! 😂😂😂
Add a bit of hot chili powder, brings out the flavor more
Try adrank ilaichi wali chai u will thank me
It's snowing outside and you're wearing a T-shirt? 😅 Aren't you freezing?
Jose tempts me with the proper Mexican hot chocolate and I haven't done it since. But I know that it's damn good!
I love adding cinnamon to my hot chocolate. I like to heat the milk and heavy cream with a cinnamon stick to impart the flavor and add a little depth without overpowering the chocolate.
If you wanna do thick hot choclate on a lower Budget Version (without choclate bars and cream) you can boil it with some starch.
I ussually usw. one or two tea spoons. It’s important to mix it with a tiny bit of cold fluid first to disolve. Then add the mixture to the heatet hot choclate, boil/simmer for amoment, cook on low heat and then let it cool a bit. The longer you let it sit the thicker it gets. You can do it with milk, plant alternatives and I even did one recently that was like 85% water with just a bit of milk for flavor and it still worked. If you use to much starch you‘ll end up with choclate Pudding/custard though, so if you don’t want that, start experimenting with smaler dossages and work you way up the Perfect consistency for you 🙂
Of course the original recipe of the Video looks absolutely delicious and this probably does‘t even get close. I just thought to add it because to me it‘s a nice way to make my simple water/milk + Cocoa powder + Vanilla suggar + cinnamon hot choclate feel more fancy and luxurious. Hope this helps someone 😊
What is dude talking about? Mixing chocolate based on cacao percentage isn't going to make it more complex, it's just going to give you a chocolate between those two cacao levels.