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Ashley
167 Posts
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 Posted - Dec 30 2015 : 10:31:23 AM
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Charlene, I have a couple methods of making hot chocolate. This recipe is super rich & creamy: http://www.raisingjane.org/journal/28209
For an instant version, I keep this powder in my pantry: http://www.raisingjane.org/journal/53423 The instructions say to add it to boiling water, and add a splash of cream, but if you swap the water for milk, it makes a decadent treat! |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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CloversMum
3486 Posts
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Posted - Dec 30 2015 : 12:58:59 PM
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Thank you, Ashley. Is MaryJane's organic chocolate bars still available? I tried to find them on your website, but came up empty. But I suppose any organic dark chocolate (I'm thinking some from the Co-op) would work.
Second question, what powdered milk do you recommend for the second recipe?
I'm going to have the supplies for both ready to go ... no more store bought hot chocolate mix here. |
Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens |
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Ashley
167 Posts
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Posted - Dec 30 2015 : 1:30:50 PM
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| Any organic dark chocolate will work. :) I usually buy the powdered milk from the bulk section at the co-op. They used to sell organic valley nonfat powdered milk, but I haven't seen it there, so I usually just head for the bulk bin. |
Ashley (MaryJane's DIL)
MaryJanesFarm Food Guru |
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CloversMum
3486 Posts
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Posted - Dec 30 2015 : 4:28:16 PM
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| Thank you, Ashley! I think even my picky eater will love this hot chocolate. :-) One way or another, I'll get some Jersey milk down him... |
Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens |
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txbikergirl
3197 Posts
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Posted - Jan 09 2016 : 3:22:32 PM
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charlene, i wanted to follow up on your chocolate milk question and see if you have found anything that is working better for you.
i think what you are battling with young ones is the corn syrup taste/addiction. they just cant get past how "real" food tastes, i have had this same issue with lover boy ;>
i prefer to do a gallon or so of chocolate milk/cocoa on the weekend and then put it up in my cute little pint jars. i drink it as cocoa the moment it is made, and all the rest is just bottled and stuck in the refrig.
i do mine without a recipe, but its basically a cocoa to sugar ratio of 3:2, mix that up with just a bit of warm milk to get it all syrupy, then dump into the hot milk on the stove. get it all warm, add about a tablespoon or so of vanilla and a teaspoon or large dash of salt and its done.
i do it all by taste, so no real recipe. i can tell you that today i used 1.5 cups cocoa and 1 cup sugar with a gallon of milk. this made 9 pints, but those are really strong chocolate tasting pints. most mornings i will pour about a 1/2 cup of cream off the top of a milk bottle and then pour another 1/2 cup of chocolate milk onto that goblet and it makes a really decadent drink. otherwise you can cut it with milk if it is too chocolatey for the kids.
you will notice in most recipes that the sugar content is greater than the cocoa content, so your kids will be used to that. shocking sugar content actually. you could start with a 1:1 ratio and then start backing it off each time you make it to reduce the sugar content. notice my 3:2 ratio above is with the cocoa being greater. i actually strive for a 2:1 ratio with cocoa being greater, but that depends on the quality of the cocoa and the audience drinking it ;> if :all adults then i can pull that off, anyone under 22 and back up to 3:2 ratio.
also, experiment with different cocoa powders. i am assuming maybe you used droste, but maybe it was another dutch cocoa. the processing for dutch cocoas is different (it is alkalized), and in baking recipes they can be very specific on using dutch or non-dutch cocoas. i can tell you i just moved to non-dutch and don't bother with multiple cocoas anymore ;>
finally, i recently switched to raw Cacao powder instead of cocoa. the difference is essentially just the extent of the processing. right now i am using dagoba and i swear it made the best darn pot of chocolate milk ever over the holidays. my niece had gotten it for me and i just love it. everything we made with it was stellar. it is organic and fair trade, but i have been reading a bit now that it is actually owned by Hersheys so essentially Monsanto. I don't really know all the details so need to research that more. was hoping it was a smaller company so i was supporting small business. sigh.
let me know how it all goes ;> |
_(199x300)_(66x100).jpg?v 93697001) Firefly Hollow Farm , our little farmstead. Farmgirl living in the green piney woods of East Texas on 23 acres with a few jerseys, too many chickens, a pair of pugs and my Texan hubby (aka "lover boy") |
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CloversMum
3486 Posts
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Posted - Jan 09 2016 : 8:14:31 PM
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| Ashley's recipe worked well. But I love your idea, Cindy, of making a huge pot and then putting it in the small jars to drink cold or heated throughout the rest of the week! And yes I do think too many people in my family are hooked on sugar or corn syrup even though I try! |
Loving life and family on our Idaho farm, Meadowlark Heritage Farm; A few Jersey cows; a few alpacas; a few more goats, and even more ducks and chickens |
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Holiday Cooking & Recipes
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