My mother used to make an excellent hot chocolate by stirring Droste cocoa
into sweetened, condensed milk, then adding boiling water and stirring
again. The proportions are up to you. IIRC, she used about a tablespoon of
condensed milk and a teaspoon of cocoa per teacup. (Not mug.)
"Scott" > wrote in message
...
> Any suggestions for a good variety? I usually use Ghirardelli (either
> unsweetened cocoa or the hot cocoa mix) with a 50-50 combination of
> water and milk. Right now, I'm out and it's time to buy more.
>
> I'm in the NY Metro area, if that matters for availability.
>
> On a related note, this summer I drove cross-country, and by
> happenstance, pulled into a rest stop along 80/90. I came across a stand
> for the "South Bend Chocolate Company" and tried a hot chocolate.
>
> It was *very* good; more akin to a hot, melted milk chocolate bar than
> hot cocoa (too rich for regular consumption, I'm afraid). Anyone
> familiar with this?
>
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