HotCocoa - Revision history

RobertBushman: /* Commentary */

2020-10-10T13:47:54Z

Commentary

← Older revision		Revision as of 13:47, 10 October 2020
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	2 calories of corn starch per serving.		2 calories of corn starch per serving.

	1/22 of a teaspoon of salt ~~isn't much~~ per serving.		1/22 of a teaspoon of salt per serving.

	Dry nonfat milk is OK at 10 calories per gram of protein.		Dry nonfat milk is OK at 10 calories per gram of protein.

RobertBushman: /* Commentary */

2020-10-10T13:47:16Z

Commentary

← Older revision		Revision as of 13:47, 10 October 2020
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	=== Commentary ===		=== Commentary ===
	~~30 calories of corn starch and the~~ sweetener ~~are~~ the bad ~~parts~~. I used sucralose, but who knows what that chemical is doing to my insides.
			The sweetener is the bad part. I used sucralose, but who knows what that chemical is doing to my insides.

			2 calories of corn starch per serving.

	1/22 of a teaspoon of salt isn't much per serving.		1/22 of a teaspoon of salt isn't much per serving.

RobertBushman: /* Commentary */

2020-10-10T13:12:13Z

Commentary

← Older revision		Revision as of 13:12, 10 October 2020
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	=== Commentary ===		=== Commentary ===
	30 calories of corn starch and the sweetener are the bad parts. I used sucralose, but who knows what that chemical is doing to my insides~~. 1/22 of a teaspoon of salt isn't much per serving~~.		30 calories of corn starch and the sweetener are the bad parts. I used sucralose, but who knows what that chemical is doing to my insides.

	~~Cocoa is good for you~~. Dry nonfat milk is OK at 10 calories per gram of protein.		1/22 of a teaspoon of salt isn't much per serving.

			Dry nonfat milk is OK at 10 calories per gram of protein.

			Cocoa is good for you. Fiber, protein, and antioxidants.

	The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.		The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.
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	Works great in coffee, but if I'm not going for caffeine I just drink it with hot water. It doesn't need the coffee flavor.		Works great in coffee, but if I'm not going for caffeine I just drink it with hot water. It doesn't need the coffee flavor.


	[[Category:Recipes]]		[[Category:Recipes]]

RobertBushman at 13:11, 10 October 2020

2020-10-10T13:11:12Z

← Older revision		Revision as of 13:11, 10 October 2020
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	=== Commentary ===		=== Commentary ===
	30 calories of corn starch and the sweetener are the bad parts. I used sucralose, but who knows what that chemical is doing to my insides. A teaspoon of salt isn't much ~~and I used light salt~~.		30 calories of corn starch and the sweetener are the bad parts. I used sucralose, but who knows what that chemical is doing to my insides. 1/22 of a teaspoon of salt isn't much per serving.

	Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein.		Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein.

RobertBushman at 13:10, 10 October 2020

2020-10-10T13:10:32Z

← Older revision		Revision as of 13:10, 10 October 2020
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	* 1 Teaspoon Salt		* 1 Teaspoon Salt
	* 1/4 - 1/2 Teaspoon Cayenne Pepper		* 1/4 - 1/2 Teaspoon Cayenne Pepper

			Makes about 22 eight-ounce servings.

	=== Making the Mix ===		=== Making the Mix ===

RobertBushman at 13:08, 10 October 2020

2020-10-10T13:08:31Z

← Older revision		Revision as of 13:08, 10 October 2020
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	Use a food processor on the sweetener plus corn starch. Give it at least 30 seconds on the highest speed. This will pulverize the sugar and the corn starch will keep it from clumping so it will dissolve more easily in hot water. If you use confectioner's sugar, reduce the corn starch by 1 teaspoon. Keep the corn starch in even if you use sucralose or other fake sugar - besides acting as an anti-caking agent, it also adds body to the hot cocoa.		Use a food processor on the sweetener plus corn starch. Give it at least 30 seconds on the highest speed. This will pulverize the sugar and the corn starch will keep it from clumping so it will dissolve more easily in hot water. If you use confectioner's sugar, reduce the corn starch by 1 teaspoon. Keep the corn starch in even if you use sucralose or other fake sugar - besides acting as an anti-caking agent, it also adds body to the hot cocoa.

	When the milk powder has cooled, run it through the food processor. It will have baked into a big crumbly solid~~, and you want to get~~ it back ~~down to~~ a fine powder.		When the milk powder has cooled, run it through the food processor. It will have baked into a big crumbly solid. Turn it back into a fine powder.

	Mix everything together. I put everything back in the food processor and ran it on the highest setting for another 30 seconds, but that was at the limits of my food processor's capacity. Improvise as necessary, making sure the salt and cayenne get evenly distributed throughout.		Mix everything together. I put everything back in the food processor and ran it on the highest setting for another 30 seconds, but that was at the limits of my food processor's capacity. Improvise as necessary, making sure the salt and cayenne get evenly distributed throughout.

RobertBushman at 13:07, 10 October 2020

2020-10-10T13:07:37Z

← Older revision		Revision as of 13:07, 10 October 2020
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			=== Ingredients ===

	* 1 Cup Dutched Cocoa Powder		* 1 Cup Dutched Cocoa Powder
	* 2.5 Cups Dry Nonfat Milk Powder		* 2.5 Cups Dry Nonfat Milk Powder

RobertBushman at 13:07, 10 October 2020

2020-10-10T13:07:09Z

← Older revision		Revision as of 13:07, 10 October 2020
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	=== Making the Mix ===		=== Making the Mix ===
	Preheat oven to 300. Line two cookie sheets with parchment. Spread milk powder evenly across both sheets. Bake milk powder for 20 minutes, swapping the sheets' locations halfway through~~. The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing~~.		Preheat oven to 300. Line two cookie sheets with parchment. Spread milk powder evenly across both sheets. Bake milk powder for 20 minutes, swapping the sheets' locations in the oven halfway through to ensure even cooking.

	Use a food processor on the sweetener plus corn starch. Give it at least 30 seconds on the highest speed. This will pulverize the sugar and the corn starch will keep it from clumping so it will dissolve more easily in hot water. If you use confectioner's sugar, reduce the corn starch by 1 teaspoon. Keep the corn starch in even if you use sucralose or other fake sugar - besides acting as an anti-caking agent, it also adds body to the hot cocoa.		Use a food processor on the sweetener plus corn starch. Give it at least 30 seconds on the highest speed. This will pulverize the sugar and the corn starch will keep it from clumping so it will dissolve more easily in hot water. If you use confectioner's sugar, reduce the corn starch by 1 teaspoon. Keep the corn starch in even if you use sucralose or other fake sugar - besides acting as an anti-caking agent, it also adds body to the hot cocoa.
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	Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein.		Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein.

			The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.

	The cayenne is a big win. I used 1/2 teaspoon, and it isn't dominant, but you can really tell it's there.		The cayenne is a big win. I used 1/2 teaspoon, and it isn't dominant, but you can really tell it's there.

RobertBushman at 13:05, 10 October 2020

2020-10-10T13:05:59Z

← Older revision		Revision as of 13:05, 10 October 2020
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	* 1/4 - 1/2 Teaspoon Cayenne Pepper		* 1/4 - 1/2 Teaspoon Cayenne Pepper

	Making the Mix		=== Making the Mix ===

	Preheat oven to 300. Line two cookie sheets with parchment. Spread milk powder evenly across both sheets. Bake milk powder for 20 minutes, swapping the sheets' locations halfway through. The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.		Preheat oven to 300. Line two cookie sheets with parchment. Spread milk powder evenly across both sheets. Bake milk powder for 20 minutes, swapping the sheets' locations halfway through. The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.

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	Store in an airtight container.		Store in an airtight container.

	Making a Cup		=== Making a Cup ===

	To make hot cocoa: Put 1/4 cup of mix in a mug, add 2 oz boiling water, and mix the ever-loving-crap out of it with a fork until it is glossy and smooth with no clots of powder stuck to the mug or floating around. Then add another 6 oz of boiling water.		To make hot cocoa: Put 1/4 cup of mix in a mug, add 2 oz boiling water, and mix the ever-loving-crap out of it with a fork until it is glossy and smooth with no clots of powder stuck to the mug or floating around. Then add another 6 oz of boiling water.

	Commentary		=== Commentary ===
			30 calories of corn starch and the sweetener are the bad parts. I used sucralose, but who knows what that chemical is doing to my insides. A teaspoon of salt isn't much and I used light salt.

	~~30 calories of corn starch and chemical sugar that may be unhealthy are the bad parts.~~ Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein~~. A teaspoon of salt isn't much and I used light salt~~.		Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein.

	The cayenne is a big win. I used 1/2 teaspoon, and it isn't dominant, but you can really tell it's there.		The cayenne is a big win. I used 1/2 teaspoon, and it isn't dominant, but you can really tell it's there.

	Works great in coffee, but if I'm not going for caffeine, I just drink it with hot water. It doesn't need the coffee flavor.		Works great in coffee, but if I'm not going for caffeine I just drink it with hot water. It doesn't need the coffee flavor.


	[[Category:Recipes]]		[[Category:Recipes]]

RobertBushman at 13:03, 10 October 2020

2020-10-10T13:03:49Z

← Older revision		Revision as of 13:03, 10 October 2020
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	* 1/4 - 1/2 Teaspoon Cayenne Pepper		* 1/4 - 1/2 Teaspoon Cayenne Pepper

	## Making the Mix		Making the Mix

	Preheat oven to 300. Line two cookie sheets with parchment. Spread milk powder evenly across both sheets. Bake milk powder for 20 minutes, swapping the sheets' locations halfway through. The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.		Preheat oven to 300. Line two cookie sheets with parchment. Spread milk powder evenly across both sheets. Bake milk powder for 20 minutes, swapping the sheets' locations halfway through. The toasted milk powder will be golden brown and will taste very different through a combination of maillard reaction and caramelizing.
Line 18:		Line 18:
	Store in an airtight container.		Store in an airtight container.

	## Making a Cup		Making a Cup

	To make hot cocoa: Put 1/4 cup of mix in a mug, add 2 oz boiling water, and mix the ever-loving-crap out of it with a fork until it is glossy and smooth with no clots of powder stuck to the mug or floating around. Then add another 6 oz of boiling water.		To make hot cocoa: Put 1/4 cup of mix in a mug, add 2 oz boiling water, and mix the ever-loving-crap out of it with a fork until it is glossy and smooth with no clots of powder stuck to the mug or floating around. Then add another 6 oz of boiling water.

	## Commentary		Commentary

	30 calories of corn starch and chemical sugar that may be unhealthy are the bad parts. Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein. A teaspoon of salt isn't much and I used light salt.		30 calories of corn starch and chemical sugar that may be unhealthy are the bad parts. Cocoa is good for you. Dry nonfat milk is OK at 10 calories per gram of protein. A teaspoon of salt isn't much and I used light salt.