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#1
Old 01-15-2005, 01:01 PM
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Do you make your Hot Chocolate with water or milk?

I'd always made it with water...or rather my mother always made it with water when I was kid. I hadn't even ever heard of using milk for making hot chocolate...at least, not until I went to Canada 2 years ago. It was there that I first saw people doing this. I thought it was a bit odd at first, then thought that it did make sense considering that a cold chocolate liquid would probably be chocolate milk.


Still, I couldn't bear to try it (also considering that I hate milk with a passion). I stuck with my regular water ingredients my entire time up there.

I also found that others use water as well and, upon telling them that a lot use milk instead, they looked at me weird. I nodded. "Yeah, I know. Weird huh? But different strokes for different folks"
#2
Old 01-15-2005, 01:07 PM
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I thought the type of chocolate for water-based drink differed from the type of chocolate for milk-based drink.

Anyway, I MUCH prefer milk-based hot chocolate
#3
Old 01-15-2005, 01:14 PM
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I make hot chocolate with 1 cup of milk, 1 tsp cocoa powder (usually a little more toward the "heaping" than the "level"), and 1 tsp sugar. (If you're going to try this yourself, make sure to put the cocoa and sugar in the bottom of the mug and then add just a couple teaspoons of milk and stir it to make a paste and eliminate all the lumps. Otherwise, you end up with lots of clumps of cocoa powder floating around.)

The instant mix is okay, but it's a little too sweet for my taste, and it seems like we're always running out of it, anyway, whereas we always have milk and cocoa powder and sugar on hand.
#4
Old 01-15-2005, 01:17 PM
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I always use coffee. Yum.
#5
Old 01-15-2005, 01:25 PM
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Quote:
Originally Posted by Bear_Nenno
I always use coffee. Yum.
instead of water or milk!? bllech()*&!"
#6
Old 01-15-2005, 01:27 PM
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Quote:
Originally Posted by Lobsang
instead of water or milk!? bllech()*&!"
Haven't you ever had a Mocha at a coffee shop? They're basically hot chocolate made with coffee. Yum!
#7
Old 01-15-2005, 01:30 PM
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Quote:
Originally Posted by Athena
Haven't you ever had a Mocha at a coffee shop? They're basically hot chocolate made with coffee. Yum!
But there is water in there somewhere right?


Damn that's just reminded me.... I meant to get a coffee before work.
#8
Old 01-15-2005, 01:42 PM
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Quote:
Originally Posted by Lobsang
But there is water in there somewhere right?
Other than the water used to make the coffee? Not when I make it, and I doubt when coffee shops make it they add water. Why would you want to water it down?
#9
Old 01-15-2005, 01:45 PM
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Quote:
Originally Posted by Athena
Other than the water used to make the coffee? Not when I make it, and I doubt when coffee shops make it they add water. Why would you want to water it down?
Sorry I didn't intend to whoosh you. I was hoping there was atleast some water in the equation somewhere. I was making a joke, being sarcastic/pedantic to Bear_Neno statement that between using water and milk he uses coffee. pure coffee. Not 'coffee' in the sense of made coffee, i.e. coffee and water.
#10
Old 01-15-2005, 01:46 PM
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I'm weird. I use both at the same time. 1/2 water 1/2 milk. I like the milk but it can make my stomache hurt if I drink too much, so my mixture works for me. Nice and creamy but not too thick.
#11
Old 01-15-2005, 01:53 PM
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I haven't had Hot Chocolate for years and years. But if I were to make some, I would make it with milk.
#12
Old 01-15-2005, 02:30 PM
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Ghirardelli hot chocolate.

With milk.

Yum.
#13
Old 01-15-2005, 03:17 PM
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All hot chocolate has milk in it. No, really, the mixes use powdered milk. That's why you can use water in them without them tasting like cocoa powder dumped into water.

At any rate, when I use mixes, I make them using mostly water, but with a bit of milk or (preferably) half and half mixed in. It makes it taste richer and creamier, more satisfying, so I drink fewer cups. When I make it from scratch, I like to use whole milk, or at least add some half and half to the reduced fat milk.
#14
Old 01-15-2005, 03:23 PM
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Milk is the only way, and anyone who uses water is a heathen, I tell you.
#15
Old 01-15-2005, 03:30 PM
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Quote:
Originally Posted by Podkayne
I make hot chocolate with 1 cup of milk, 1 tsp cocoa powder (usually a little more toward the "heaping" than the "level"), and 1 tsp sugar. (If you're going to try this yourself, make sure to put the cocoa and sugar in the bottom of the mug and then add just a couple teaspoons of milk and stir it to make a paste and eliminate all the lumps. Otherwise, you end up with lots of clumps of cocoa powder floating around.)
This is exactly how my mom makes hot chocolate. We'll buy the powder stuff sometimes for in a hurry drinks, but this is the best way.
#16
Old 01-15-2005, 03:31 PM
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Hot chocolate made with water without milk?

***reaches for crucifix and bottle of holy water, advances on Idle Thoughts***
#17
Old 01-15-2005, 04:03 PM
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Mostly I use water, although I grew up using milk and never even thought water was possible until a friend mentioned it.

Nowadays, though, it's usually water-it's easier to clean out the measuring cup used to heat the water and you don't have to watch to make sure it doesn't scald.
#18
Old 01-15-2005, 04:08 PM
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Anecdote: I've had both, and find that having it with water is completely bland and tasteless. Having it with milk is like there's a party in my mouth and everyone's invited and they have naked twister.
#19
Old 01-15-2005, 04:13 PM
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Quote:
Originally Posted by Lobsang
Anecdote: I've had both, and find that having it with water is completely bland and tasteless. Having it with milk is like there's a party in my mouth and everyone's invited and they have naked twister.
Wow! I wanna know what kind of milk you're using!!!
#20
Old 01-15-2005, 05:09 PM
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i use milk, it makes it cremier. umm
i want one now
#21
Old 01-15-2005, 05:28 PM
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It depends on the kind of cocoa product I'm using. If it's the pre-mixed instant powder, (since it's a mix of powdered milk, cocoa and sugar) I use water. If it's cocoa powder, I use milk. If it's unsweetened chocolate, I also use milk, and vanilla extract. (The last two links are to recipie pages.)
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#22
Old 01-15-2005, 05:33 PM
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MILK!


fercrissake
#23
Old 01-15-2005, 05:33 PM
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I do mine with 50/50 milk & half-and-half, plus straight cocoa powder & sugar. I use about twice as much cocoa as Podkayne; it should be thick as well as flavorful. If it doesn't have some choco-sludge in the bottom, well you shorted the cocoa.

The premixed crap is just that.

Marshmallows are sacrilege, although a smidgen of real whipped cream is OK.

For a real neat treat, make your usual hot chocolate and add 1 tsp to 1 tbsp of malted milk powder. It'll taste kinda funny for the first sip, then you'll be hooked.
#24
Old 01-15-2005, 05:36 PM
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Quote:
Originally Posted by LSLGuy
half-and-half
One of many American brands I hear mentioned all the time but have no idea what it is.
#25
Old 01-15-2005, 05:49 PM
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Quote:
Originally Posted by Lobsang
One of many American brands I hear mentioned all the time but have no idea what it is.

Half and half is a kind of light cream. It's not as thin as milk, but not as high fat as full cream.
#26
Old 01-15-2005, 05:55 PM
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Quote:
Originally Posted by Zabali_Clawbane
Half and half is a kind of light cream. It's not as thin as milk, but not as high fat as full cream.
Ahh, 'semi-skimmed' then.

I make my hot chocolate with semi-skimmed
#27
Old 01-15-2005, 06:01 PM
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Not exactly, it's half milk, and half cream. Good stuff in coffee, not as sinful as pure cream, but with more flavor than milk.
#28
Old 01-15-2005, 06:53 PM
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I use powdered Swiss Miss mix (milk chocolate flavor). Two-thirds boiling hot milk, two heaping spoonfuls of mix, top the mug off with milk. Just-milk cocoa seems too thin, and all-milk cocoa is too much effort. My mom made it with some milk, I make it with some milk, I will teach my children to make it with some milk, and thus it continues throughout the ages.
#29
Old 01-15-2005, 07:00 PM
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If I'm making Swiss Miss, I'll use hot water; but in the more likely event I'm making hot cocoa, either Ghiradelli, or Cadbury's, or made from scratch using Hershey's cocoa, then milk is a must.
#30
Old 01-15-2005, 07:04 PM
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I didn't even know you could use water for making hot chocolate. Gross!

I'm assuming that answers the question?
#31
Old 01-15-2005, 08:06 PM
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I've made cocoa from scratch using Hershey powder and using actual squares of chocolate melted in hot milk over the stove. I much prefer Swiss Miss, thanks.
#32
Old 01-15-2005, 10:04 PM
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Always had it with water, until someone served it to me from milk once... every time I've had it with water since, it has tasted so... watery? Certainly nowhere near as satisfying.

I usually do a good sized mug of milk (so probably a cup and a third's worth), about three tsp of cocoa powder, a couple T of sugar, and maybe a dash of vanilla. There's a very similar recipe on the side of the Hershey's Cocoa Powder box, actually. Delicious.
#33
Old 01-15-2005, 10:14 PM
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Strictly moo-juice. No water shall enter a mug with chocolate in this house!

Last night I tried it a bit different- I used the chocolate powder, milk, sugar, but also added some mocha coffee creamer. Good stuff!

Heathen that I am, though, I put a dollop of Cool Whip on top, not marshmallows. The coolness with the warmth is nummy.
#34
Old 01-15-2005, 10:56 PM
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Milk!
#35
Old 01-15-2005, 11:08 PM
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I've always used water, as have most of the people that I know. But tonight, I had the epiphany of taking some of my old Christmas chocolate and adding it in. Mmmm. Ultra-Cocoa™!
#36
Old 01-16-2005, 12:51 AM
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As above: if it's a mix, water (and then I add milk afterwards, as you would to coffee.) If it's the Paladín mix I bought in Spain and have been hoarding preciously (it's not just hot chocolate, it's chocolate -- thick as pudding and hot as sin), it's hot milk. If it were Fry's Cocoa (which always makes me think of that time when they found those Antarctic explorers frozen to death with their supply of Fry's still intact and fresh), it would be milk (and sugar, as it's not sweetened).
#37
Old 01-16-2005, 01:24 AM
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You only use water with those Swiss-Miss type instant hot chocolate mixes which already contain powdered milk in them. I mean, the idea of cocoa powder or chocolate syrup with water is just plain revolting. Real hot chocolate is a milk-based drink, of course.

Even then, I like making my instant hot chocolate with milk, if possible. It's just much richer and creamier.
#38
Old 01-16-2005, 01:59 AM
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I'll use regular instant hot cocoa mix, but I'll always punch it up with either milk or flavored coffee creamer (White Chocolate Raspberry was best, but they don't sell it anymore, so I go with either Irish Cream or Mocha flavored creamers).

When it gets really cold out, I'll use real Irish Cream, Kahlua, or creme de menthe.

And a dollop (or two) of Cool Whip on top beats all hell out of plain ol' marshmallows. With chocolate sprinkles and a maraschino cherry on top.
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#39
Old 01-16-2005, 02:58 AM
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I use milk, whether I make it with mix or cocoa powder. I also add a little more milk afterward. Sometimes I put a bit of chocolate from a bar, one Hershey Kiss, or stir it with a candy cane. Yummy.
#40
Old 01-16-2005, 03:48 AM
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Milk.

[slight hijack]
I sent bedmate down to the kitchen to get me a glass of cordial the other night, and, unable to find the requisite concentrate, he decided to stick some Chocolate Topping into a glass of water instead. He very proudly presented it to me to drink..........I nearly puked of course. [/hijack]
#41
Old 01-16-2005, 03:55 AM
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Milk, sometimes coffee. Watered hot chocolate tastes too bland to me.. but then again, I'm Canadian. I like poutines and Nanaimo bars, and butter tarts... or or.. butter pecan tarts! Or Tim Horton's Maple Pecan Danish...

~homesick~

Milk. Milk for me.
#42
Old 01-16-2005, 05:54 AM
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Valhrona 70% dark chocolate, cut up into small pieces
2 tbsp of sugar
Heavy cream, scalded

mix together and drink. Proceed to nearest hospital for open heart surgery.

I know I'm technically drinking a ganache and not a hot chocolate but I don't care.
#43
Old 01-16-2005, 06:27 AM
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abomination

n 1: a person who is loathsome or disgusting 2: hate coupled with disgust [syn: abhorrence, detestation, execration, loathing, odium] 3: an action that is vicious or vile; an action that arouses disgust or abhorence; "making hot chocolate with water is an abomination"
#44
Old 01-16-2005, 06:28 AM
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I prefer milk.
#45
Old 01-16-2005, 06:59 AM
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I'm a milk person myself, with a bit of half and half mixed in. I can make it more or less decadent depending upon my mood. I also like it mixed with coffee.

Of course the true way is the Aztec Chocolatl drink: Chicken stock, cocoa, red pepper, vanilla and cinnamon. That stuff will grow hair where none existed.
#46
Old 01-16-2005, 12:48 PM
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Some people are really uppity about their hot chocolate choices. Gosh, forgive me for liking the "abomination" that is Swiss Miss.
#47
Old 01-16-2005, 12:51 PM
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Even if I make packaged hot chocolate I use milk, mostly because I hope that drinking milk instead of water will make the hot chocolate healthier because, hey, I'm getting my calcium, right? Right???
#48
Old 01-16-2005, 01:11 PM
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Quote:
Originally Posted by racinchikki
Some people are really uppity about their hot chocolate choices. Gosh, forgive me for liking the "abomination" that is Swiss Miss.
Maybe you can make a contribution to this thread.
#49
Old 01-16-2005, 01:59 PM
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Quote:
Originally Posted by matt_mcl
If it's the Paladín mix I bought in Spain and have been hoarding preciously (it's not just hot chocolate, it's chocolate -- thick as pudding and hot as sin), it's hot milk.
Y'know, you can get a reasonable facsuimile of Spanish chocolate once your stash runs out by making hot chocolate the regular way, but adding a bit of cornstarch mixed with cold water when you're done heating the milk and mixing in the chocolate and sugar. That's usually what thickens pudding, anyway.
#50
Old 01-16-2005, 04:00 PM
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