Yes, yes, I know, home-made hot chocolate will be better than hot chocolate, start with some Nestle Quik mix named, Ovaltine, cloves, and Swiss Miss - but when I want a cup of hot chocolate at the end of a long day or when I plan a family gathering with friends, the last thing that I think the find is a few blocks, pieces or chocolate chips to melt, the water in a .. They consider me spoiled by comfort - beautifully, wonderfully spoiled and ready, my tips on how to share-basedhot cocoa mix is a recipe for brilliance.
Have to mix your choice of hot chocolate is the only link that will take you to your destination with a rich and decadent cup of hot chocolate bliss entirely satisfactory: Here the aim is No. 1. Hot chocolate chocolate mixture already diluted - all mixes are mixed with sugar, cocoa powder, cocoa powder, many of them mixed with milk solids and fats (some should be put directly into water), and many of they are treated with additives that supportThe smoothness of the plot (pure cocoa powder is very sandy). None of these facts so that you mix with hot chocolate, make a few cups of cocoa spectacular, but if you cut corners in other areas, has led to disaster.
Tip No. 2: Use of hot chocolate mixes meant for milk, remember that most modern of all the shortcuts kitchen - microwave. Sure, you can make a cup of water heated in the microwave, and then a water-ready blend of cocoa content in your heartContent - is not the most spectacular cup of cocoa or hot (because the mix, the water is cold), but it will work. But you can not take chances with milk. First, the milk has a tendency to boil quickly. Since the change of power in the microwave, you are taking a big chance with the quality of your milk - and nothing ruins a cup of hot chocolate like the boiled milk. Nothing, that is, except for chocolate that tends to be cooked long andburn quickly. Thus, chocolate is always in a double boiler or water bath melt - and is also why you should get a pretty heavy-bottomed saucepan and gently heat the milk in it, never, never let it boil. Simmer is the word, and gently simmer, if necessary - and once you get the mix of hot chocolate he added, must be very gently. The chocolate must not cook in the pan - if the mixture and it registered, it's time to get the cocoacups or mugs.
Tip No. 3: Avoid all "fat free" like the plague. I'm going to skim milk and its counterpart, low-fat soy milk, praise, before burying them. Skimmed milk and low fat soy milk is wonderful for many things. With cereals, especially those that need to be better than they absorb liquid, they tend are wonderful. Regular drinks for those of us who watch our cholesterol, should be honored and staples to make additions acceptable to our coffee and tea. Skimmed milk hasAnother blessing, because of its calcium, it is wonderful fertilizer for tomatoes. But the season tomato is usually well beyond when the season starts hot chocolate, hot chocolate when it is in view, it is time that fat-free stuff is put away. A water-ready, mix cocoa with water, is rich and round flavor with a mixture of milk made with skim milk. Fat-free, soy milk would be even worse. Hot chocolate decadence is not disproved - Save the fat-free products for your cereal or everyday, and use areduced-fat milk or soy milk, if he does not want to take the calories of whole milk or half and half shock.
Tip No. 4: Be careful to treat sweetened milk or soy milk for people with lactose intolerance. Many brands of soy milk are tasty, most frequently with "vanilla." Basically it boils down to sugar. In contrast, the milk for consumption by those who have lactose intolerance is treated, not sugary, but the process through which the milk sugar - is broken - Lactoseinto two simple sugars leaves treated milk tastes sweeter than regular milk. Hot chocolate mix already contains sugar, sweetened soy milk or dairy products, lactose had his removed, can lead to a cup of cocoa that knows too sweet. I would avoid all sweetened soy milk, there are a lot of unsweetened brands. As for the treated milk, add a pinch of cocoa powder to compensate for the perception of added sugar - or dissolve half a block without sugarChocolate in a pan.
Tip No. 5: Color questions before giving the pan and pour in the pan. I have my favorite cocoa mix, and I have been complicated for several reasons, but for you I put a full stop. You do not want a pale, hot cocoa mix. Before the pot, is a brilliant mix, the ratio of cocoa powder over the other ingredients is low, and you have a great variety of chocolate, sugar, milk solids, fats and other additives. In a skillet, you must be much more user friendlyLow-chocolate mix, the taste you want - and that still did not get that, because the other ingredients accumulate so well. The whole concoction will also begin to take on a thick uncomfortable - and it is very desirable at times to serve you or your guests the equivalent of a cup of dark, dark, dense and short, hot chocolate mousse, is not encouraged that serve mostly mud from sugars, fats, milk solids and other additives together.Just because you're not out of a double boiler does not mean that you pay any attention to the reality of chocolate - hot chocolate mix that must always choose chocolate have a lot in him, and one way to tell is the color mix.
These are the basics, instructions for the principle of the cup of hot chocolate mix happily from a cocoa. And here are the basic recipes (only two times the height if necessary).
For the hot chocolate milk mixes require:
1 EightOunces reduced-fat milk (whole or if you got it)
2 Two heaping tablespoons of cocoa mix selected by you
3 Pinch of cinnamon (optional)
4 heavy whipped cream (optional)
In a heavy-bottomed saucepan heat the milk on the stove until very hot (not boiling!), Stirring constantly. Add cinnamon, if desired, stirring. If the hot milk (again, do not boil!) Is, and you can use cinnamon, stir in the set of warm scent of cocoa, turn off the heat and stir until the milk is a uniformColor, no lumps. Serve immediately, garnished with whipped cream, if desired. Makes one cup or eight ounces two four oz cup (you know, those cute teacups).
For the hot chocolate mixes water needed:
Eight ounces of water 1
2 Two packets of cocoa mix selected
3 Pinch of cinnamon (optional)
4 heavy whipped cream (optional)
Heat the water in a pot on the stove (or microwave in a cup, if you just want to serve you and you are), then addCinnamon and two packets of hot cocoa mix selected by you. Use two packages because spoon to spoon the chocolate there is usually less of a mixture of water, as there are uses of cocoa mixed with milk. Strong long service, immediately putting whipped cream on top, if desired. It's one cup or eight ounces two four oz cup (the same cups cute).
