As a cheaper alternative to 100% dark chocolate, I drink unsweetened* cocoa made as follows:
Fill kettle, start boiling water
Add 2 teaspoons cocoa powder to mug, stir in a small trickle of cold water to make a paste
Stir in boiling water, filling mug about 2/3rd full
Top up with cold milk (*milk contains sugars so this isn’t technically zero sugar. You could skip the milk if you think it matters, at the cost of worse taste).
Best tasting cocoa powder I’ve found in the UK is Cadbury Bournville. Some supposedly premium brands (eg. Green & Blacks) taste much worse, bland with a slight burnt taste. Color seems to be a good indication of taste—lighter color generally tastes better.
Isn’t this exactly how cocoa is normally made? Either like that or with hot milk instead of boiling water. What would anyone do differently with that sort of cocoa?
As a cheaper alternative to 100% dark chocolate, I drink unsweetened* cocoa made as follows:
Fill kettle, start boiling water
Add 2 teaspoons cocoa powder to mug, stir in a small trickle of cold water to make a paste
Stir in boiling water, filling mug about 2/3rd full
Top up with cold milk (*milk contains sugars so this isn’t technically zero sugar. You could skip the milk if you think it matters, at the cost of worse taste).
Best tasting cocoa powder I’ve found in the UK is Cadbury Bournville. Some supposedly premium brands (eg. Green & Blacks) taste much worse, bland with a slight burnt taste. Color seems to be a good indication of taste—lighter color generally tastes better.
I like drinking cocoa made as follows:
1 mug milk (heated in microwave
~1.75 spoons of unsweetened cocoa powder
1-2 dashes of cinnamon
(sometimes) cayenne powder
Isn’t this exactly how cocoa is normally made? Either like that or with hot milk instead of boiling water. What would anyone do differently with that sort of cocoa?