A Cocoa clock?
That’s cuckoo… even if I am a cocoa nut.
Speaking of cuckoo…
Alexi, I don’t usually start discussions of your recipes
because, as you know, I’m not fond of having or discussing them in these comments pages,
but I believe in “to each his own.”
But I’ve GOT to ask about your cocoa recipe …
are you sure you typed the quantities you actually meant?
Half a teaspoon of cocoa per cup?
For those who don’t know…. there are three teaspoons in a tablespoon, 16 tablespoons per cup.
Most recipes use about a tablespoon of cocoa per cup, six times your recipe, and often 1/3 cup cocoa for 4 cups.
I use two tablespoons per cup… twelve times your recipe…to get a good chocolate flavor…
or even better, one tablespoon of cocoa and another of chocolate chips, stirred into the hot liquid as a finish.
And a third of a cup of sugar, for one serving??
That’s more than 5 tablespoons, about 65 grams….
or visualise it as over 2 and a half ounces, and the sugar content of at least three regular size candy bars!
OMG.
I only use about two _teaspoons of sugar… about 8 grams… but I do like a semisweet taste, and some people like twice that.
In most ways, though I totally agree about whole milk, the only kind I buy if I can get it,
my hot cocoa is just about opposite to yours!
Also, I never let the milk boil… a warning in almost every recipe… … so I wondered what boiling does for yours.
Not trying to create any arguments… just genuinely curious.
Dan Thompson
A Cocoa clock?
That’s cuckoo… even if I am a cocoa nut.
Speaking of cuckoo…
Alexi, I don’t usually start discussions of your recipes
because, as you know, I’m not fond of having or discussing them in these comments pages,
breaking the comedic flow, as it were….but I believe in “to each his own.”
But I’ve GOT to ask about your cocoa recipe …
are you sure you typed the quantities you actually meant?
Half a teaspoon of cocoa per cup?
For those who don’t know…. there are three teaspoons in a tablespoon, 16 tablespoons per cup.
Most recipes use about a tablespoon of cocoa per cup, six times your recipe, and often 1/3 cup cocoa for 4 cups.
I use two tablespoons per cup… twelve times your recipe…to get a good chocolate flavor…
or even better, one tablespoon of cocoa and another of chocolate chips, stirred into the hot liquid as a finish.
And a third of a cup of sugar, for one serving??
That’s more than 5 tablespoons, about 65 grams….
or visualise it as over 2 and a half ounces, and the sugar content of at least three regular size candy bars!
OMG.
I only use about two _teaspoons of sugar… about 8 grams… but I do like a semisweet taste, and some people like twice that.
In most ways, though I totally agree about whole milk, the only kind I buy if I can get it,
my hot cocoa is just about opposite to yours!
Also, I never let the milk boil… a warning in almost every recipe… … so I wondered what boiling does for yours.
Not trying to create any arguments… just genuinely curious.