@banmojo: I actually just remembered the brand of the chocolate in it too - Joseph Schmidt. Go me!
]]>@banmojo: We had the same thing at the cafe in Borders (before Starbucks bought it out). It's just high-quality dark chocolate bits whisked into heated half and half. Enjoy ;)
]]>* sniff - I guess the Canucks don't cotton to hot cocoa. They probably drink warmed seal blubber or something...
]]>I'll take one hot cocoa, heavy on the Bailey's, please!
]]>@Mercurypdx: Ha, I beat you to it this time!
]]>CREDIT UNION!
]]>('Cause, no one wants to be swallowin' little chunks of powdered muck in their drink.)
]]>1 tbs cocoa
1 tbs dark brown sugar
0.125 tsp cinamon (the real stuff)
500 ml. whole milk.
Bring it to 180 degrees F.
Whisk vigorously.
Wet cookies.
]]>Meg r0x0rz!
]]>But I add honey and cayenne pepper to mine -- it is ridic tasty. I will have to try the cinnamon and vanilla, that sounds right up my alley.
Mexican hot chocolate = truly delicious. Especially if you have a crusty baguette or something to dip in it. Ahhh.
P.S. "I don't drink any hot beverages. It's the devil's temperature!"
]]>Bleh. I can't imagine that being any good. Big Train makes some nasty stuff.
]]>Hossofcourse preference: Mexican hot cocoa. Starts with a block of unsweetend chocolate, is enhanced with cinnamon, sugar, rich vanilla, some milk or half and half, salt, and whatever moves you.
For me it's a special drink -- not everyday -- with nice toast and cheese or lox or whatever.
probably not on topic though...what was the topic?
]]>The best hot chocolate powder for home use is by Big Train. Doesn't need milk, honest. But the most amazing thing you could ever drink is the hot chocolate they make at Burdick's Chocolates in Harvard Square, Cambridge, MA. Unreal.
]]>Mr. Romero, sir, *sniff* thank you. I owe you my life...
]]>Anyone who drinks watery hot chocolate is an idiot who probably shouldn't be trusted with buying groceries in the first place.
(Did I blame the victim sufficiently?)
]]>@faust1200: You forgot CREEEEDIT UUUUNIOOOOOON
]]>meg ilu bb, y u so sxxy? <3
/drunkpost
]]>-Slow news day??
-I make my chocolate at home. It tastes great and saves me money!
-What's with all the cat photos??
-Excessive chocolate is unhealthy and I'm sorry but the OP is an idiot and shouldn't have had hot chocolate in the first place!
-This wouldn't have happened if you had a Mac.
-I'm tired of this motherfucking hot chocolate on my motherfucking Consumerist!
-Chargeback!!
@yg17: Past your eyes, of course. :) (pasteurized)
]]>Actually, at this point it's orange juice and vodka. No chocolate or milk in sight. But I was just dreaming of the past....
]]>My Nicholas would fix me a couple of squares of real European chocolate melted in the cup plus some real cream steamed in an espresso machine. Guess that spoiled me!
]]>They serve Hot Chocolate powder in a packet.
You get a packet of powder, and a warm (not hot) cup of whole milk.
You add the packet to the milk, and you have what the Swiss call Hot Chocolate.
And it tastes better than anything you'll get out of a packet in the U.S., no matter what you mix it with.
I can't think of another better authority of hot chocolate than the Swiss. And it's powder, that comes out of a packet.
]]>really? just now? hmm.
]]>Cocoa. Pinch of salt. A teaspoon less than 1/2 the cocoa-amount of brown sugar. Splash of water. Warm in bottom of saucepan until it's an even paste of gooey wonderfulness. Slowly add milk, stirring with a whisk. Real milk, none of that 2% white-colored water.
If I had a cow, I'd squeeze its udders directly into the saucepan. Well, if I could manage to get Boise to balance over the stove.
A splash of vanilla (real). (Miscellaneous spices to give it zest that will go unnamed). Keep warming it until it's just about to boil over then flick it off (somehow makes it fluffier - go figure).
SOUNDS like a lot of work, but in a few minutes, I have cocoa to swoon over.
Passing gods drop by asking for a cup when they're in the neighborhood. A few years back, Santa skipped the entire state of Oregon because he dropped by and wouldn't leave until I feted him and Rudolph (sure, okay, fine). Then Dancer and Prancer, Blitzen and the rest. Do you have any idea how many cups of cocoa a reindeer needs before he's sated? DO YOU?!
No marshmallows. No whipped cream (that almost-boiling trick, the whisk and real milk means you don't need it).
Partial to a slug of scotch, maybe Kahlua.
If I had to use the powdered stuff, I'd probably substitute a cup of Scotch for the water. Because otherwise, the results would be SO depressing.
]]>Ric Romero is somewhat Geraldo-esque in that picture.
]]>This news comes to you from the Who Gives a F@ck Department.
]]>You guys are High.
]]>Does Meg get paid for this post? Or is she sharing with Carey?
]]>I disagree completely. [Hic!]
]]>3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine and pulse in a food processor.
To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk.
(snipped directly from the free version of Cook's Country which happened to be on my lap when I read this)
]]>Random story: The coffee in my old office was like just about everything else there: terrible. I added hot cocoa mix to it to make an approximation of a mocha, but every time I did that I'd read the ingredients and wince a little bit at the ConAgra logo on the back of the foil packages. HFCS, milk derived semisolids, and unpronounceable chemicals. Just like grandma used to make on those cold wintry nights.
Even though I usually only used half a package, not all of it would dissolve, and the surface would churn with undissolved particles in a way that was both nauseating and hypnotic. I could read my future in it: "your body is like a twinkie; it will never decompose."
]]>I don't know about you guys but when I was 8-9 like the kids in this video I was drinking swiss miss if I was LUCKY.
]]>Itsa tasty pretty good to me... Mario!
I've always felt Ric Romero is like Arnold Diaz... but without shame and testicles.
]]>Are you drunk? Separately, adding Kaluha improves the drink as well. hahahhaha
]]>