Hot Cocoa Mix

Introduction

As soon as the signs of winter begin to encroach on those hot summer days, I begin to crave hot winter drinks like tea or hot apple cider or my personal favorite, hot chocolate. Thick and velvety and as luxurious as you are willing to dress it. Add some marshmallows or whipped cream or spike it with a little brandy or amaretto. It’s hard to go wrong with this drinkable dessert.

My criteria here is a powdered mixture that melts well in hot liquid and creates a smooth and well balanced cup of hot cocoa.

Experimental Findings

Why did the first recipe not make it into “Recipes Worth Repeating” page?

My first try at hot cocoa was not bad and it’s not that I am discouraging anyone from trying it out. It makes a very decent cup of cocoa. Unfortunately, here comes the “but” – but the cocoa that this powder produces is not better than the new Swiss Miss Simply Cocoa. The addition of the chocolate makes my mixture not dissolve as well and leave a slightly gritty texture. It’s not that this mix is bad so much as it’s not better than store bought in which case I have to ask “what is the point of making your own when there is an easier, cheaper, store bought option.

Tests

Hot Cocoa Mix: Test 1 – Good enough if that’s good enough for you


Published by

Tali Perlov

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

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