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  1. #11
    Senior Member Lucretia's Avatar
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    Have you found much difference when you fry the cocoa? I generally just add enough milk to the dry ingredients to form a paste, then add the rest of the milk.
    Now is not the time to bother me. And it's always now. Wiley Miller

  2. #12
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by ******* View Post
    Little dash of vanilla is nice too.
    Oh, yeah. Forgot that---I add a little vanilla at the end after turning off the heat. And a dash of salt at the beginning.
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #13
    Senior Member chinacats's Avatar
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    Quote Originally Posted by Zwiefel View Post
    I JUST spent a few hours tweaking my hot chocolate recipe for a class I'm teaching tomorrow...here's my (for the moment) final recipe:

    Hot Chocolate

    4tbsp Butter
    4tbsp Cocoa powder
    4C Milk
    8tbsp sugar
    1tsp ground green cardamom

    Procedure
    1 Melt butter over medium heat, add cocoa, cardamom, and sugar. Stir until well-incorporated and fry for 1-2 minutes to extra fat-soluble compounds from cocoa and cardamom...careful to not scorch
    2 Add milk, stir over heat until milk simmers
    3 serve immediately...or after it cools a bit, depending on preference.

    Not OMG by any stretch...but nice....comforting.
    I feel like I've been missing out here...butter in hot chocolate. A whole other world exists...I will have to try this tomorrow.



    tonight is more honey, lemon and whiskey

    one man gathers what another man spills...

  4. #14

    ecchef's Avatar
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    Russian caravan tea & a shot of Islay.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #15

    knyfeknerd's Avatar
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    Bourbon, single barrel
    Scotch, Glenlivet
    Irish Whiskey, Jameson, Bushmills, Powers, really any Irish Whiskey.
    I've been known to drink really hot hot sauce too.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  6. #16

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    milk boiled with mince garlic and honey.

    Hot wine with cloves and cinnamon.

  7. #17
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by bieniek View Post
    milk boiled with mince garlic and honey.
    I am going to have to try this one!
    Now is not the time to bother me. And it's always now. Wiley Miller

  8. #18
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    Zwiefel's Avatar
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    Quote Originally Posted by Lucretia View Post
    Have you found much difference when you fry the cocoa? I generally just add enough milk to the dry ingredients to form a paste, then add the rest of the milk.
    Like the new profile pic Lucretia...

    The cocoa does get a deeper flavor from frying...but the cardamom is the real beneficiary...

    Cinnamon and cloves are nice too
    Remember: You're a unique individual...just like everybody else.

  9. #19

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    Just so you all know, I see nothing cheerful about cold weather whatsoever.

  10. #20
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by bieniek View Post
    milk boiled with mince garlic and honey.
    Had some this morning with breakfast and it was really very good...BUT...for hours I could have hired myself out to peel paint off things--morning breath + garlic is TRULY a frightening thing.
    Now is not the time to bother me. And it's always now. Wiley Miller

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