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.
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
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.Originally Posted by *******
Now is not the time to bother me. And it's always now. Wiley Miller
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
once in a while you get shown the light, in the strangest of places if you look at it right
Russian caravan tea & a shot of Islay.
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
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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.
milk boiled with mince garlic and honey.
Hot wine with cloves and cinnamon.
I am going to have to try this one!
Now is not the time to bother me. And it's always now. Wiley Miller
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.
Just so you all know, I see nothing cheerful about cold weather whatsoever.
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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