Curly Sue wrote on 24 Feb 2006 in rec.food.cooking

> On Sat, 25 Feb 2006 01:31:57 GMT, "Dr. Edward Warren"
> > wrote:
>
> >Recently I have experimented with hot cocoa made from cocoa powder
> >and whole milk. Many of the recipes warn not to boil the milk, but I
> >have found that it tastes more chocolaty if it all boils for a short
> >time. If I boil it while stirring well and none of it burns onto the
> >bottom of the pan, is this a problem? Is that what is meant by
> >scorching? Do some really think it is better totally unboiled but
> >just heated up? Thank you,
> >Edward Warren
> >
> When I make hot chocolate I much prefer it with scalded milk rather
> than just heated up. Although, many times I take the low road and
> nuke the milk until merely heated.
>
> I even like plain scalded milk.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

I use hot water, powdered milk, dutch processed cocoa, a pinch of ground
chipotle chile, cinamon stick (optional) and sugar. Plus on rare
occassions brandy.

--
-Alan