I put the powder and other ingredients in the mug and just heat the milk in the pan – preferably in a double boiler.
Beeee-cause… if one is making more than one cup, each mug can have a different proportion of sugar to suit the taste of the person who is going to drink it. I like less sugar and a pinch of salt; others like more sugar and cinnamon or five-spice, whatever.
To prevent the dread lumpiness, I do the cocoa powder first. Add a small amount of room temp water to the powder and stir, stir, stir, until the powder becomes a smooth, thick liquid with a sauce-like consistency. Vanilla gets added next, or maybe with the sugar. To each mug add sugar and spices ad lib and stir some more. (Fussy people get to stir their own mugs while I tend to the milk pan.)
It takes a while for the cold milk to heat to the point of lightly steaming, almost making a skin but not quite. When the milk is hot pour some into each mug and stir again.
The sugar dissolves in the hot milk, the cocoa ‘sauce’ and spices distribute themselves nicely, and voila! individually tailored hot chocolate a la carte.
It is possible to pre-mix the dry spices, sugar, and cocoa powder, then spoon the mix into a square of wax paper. Fold up the paper, seal it with masking tape and write the name of the intended recipient teherupon.
To fold the wax paper with the mix inside, arrange your square of paper like a diamond shape. Carefully lift the lower point up to the top point and fold them together a little bit.
Now bring the lower right hand point up and towards the left edge to about half way between the doubled top point and the baseline. Do the same with the left bottom point: fold up towards the right edge.. You might have to shake the mix in towards the middle to keep it from escaping.
You should have made a pentagon shape with these three folds. Fold down the doubled top point to the middle, and seal with a piece of tape.
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branchandroot
Re: Stock Up on Cheap Meals
Date: 2023-10-29 01:53 am (UTC)I put the powder and other ingredients in the mug and just heat the milk in the pan – preferably in a double boiler.
Beeee-cause… if one is making more than one cup, each mug can have a different proportion of sugar to suit the taste of the person who is going to drink it. I like less sugar and a pinch of salt; others like more sugar and cinnamon or five-spice, whatever.
To prevent the dread lumpiness, I do the cocoa powder first. Add a small amount of room temp water to the powder and stir, stir, stir, until the powder becomes a smooth, thick liquid with a sauce-like consistency. Vanilla gets added next, or maybe with the sugar. To each mug add sugar and spices ad lib and stir some more. (Fussy people get to stir their own mugs while I tend to the milk pan.)
It takes a while for the cold milk to heat to the point of lightly steaming, almost making a skin but not quite. When the milk is hot pour some into each mug and stir again.
The sugar dissolves in the hot milk, the cocoa ‘sauce’ and spices distribute themselves nicely, and voila! individually tailored hot chocolate a la carte.
It is possible to pre-mix the dry spices, sugar, and cocoa powder, then spoon the mix into a square of wax paper. Fold up the paper, seal it with masking tape and write the name of the intended recipient teherupon.
To fold the wax paper with the mix inside, arrange your square of paper like a diamond shape. Carefully lift the lower point up to the top point and fold them together a little bit.
Now bring the lower right hand point up and towards the left edge to about half way between the doubled top point and the baseline. Do the same with the left bottom point: fold up towards the right edge.. You might have to shake the mix in towards the middle to keep it from escaping.
You should have made a pentagon shape with these three folds. Fold down the doubled top point to the middle, and seal with a piece of tape.