- Joined
- Jun 2, 2003
- Messages
- 23,591
Here's mine:
500 ml (17 oz) cow's milk (Pablo may use goat milk)
Tip: substitute a couple tablespoons of the milk with unsweetened condensed milk for a really creamy cocoa.
2 level tablespoons cocoa (Dutch processed is best)
1 teaspoon raw cane sugar (the impurities add flavor)
Throw sugar and cocoa powder in a sauce pan, add a little cold milk and whisk until smooth and lump-free. Add rest of the milk and heat while stirring. Don't heat the milk ever to the point of boiling, or you'll get that nasty skin floating on top. If you see steam rise from the milk, it's hot enough.
A couple tablespoons rum are optional. You can also put some whipped cream on top if your cholesterol is too low.
500 ml (17 oz) cow's milk (Pablo may use goat milk)
Tip: substitute a couple tablespoons of the milk with unsweetened condensed milk for a really creamy cocoa.
2 level tablespoons cocoa (Dutch processed is best)
1 teaspoon raw cane sugar (the impurities add flavor)
Throw sugar and cocoa powder in a sauce pan, add a little cold milk and whisk until smooth and lump-free. Add rest of the milk and heat while stirring. Don't heat the milk ever to the point of boiling, or you'll get that nasty skin floating on top. If you see steam rise from the milk, it's hot enough.
A couple tablespoons rum are optional. You can also put some whipped cream on top if your cholesterol is too low.