Mr Libido Incognito wrote:

> 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

Tried "Abulita" Mexican comercial drinking chocolate? I bring the milk
to almost a boil, drop in the chocolate, using twice as much as the
package directions indicate and froth with the molinillo while it
returns to the boil.

DO NOT substitute the Spanish "Ibara" brand, it is IMO a waste of
money.
---
JL