Hit me with your best DIY chocolate milk recipe I’ve got a…
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Hit me with your best DIY chocolate milk recipe
I’ve got a chocolate milk habit and I don’t want to keep buying the bottled stuff. I know I can make it at home for a fraction of the price, so I’m after your best recipes.
Here’s what I already know or assume, so you don’t have to cover the basics. Cocoa won’t dissolve in cold milk, so I’ll make a paste first with a bit of hot water or hot milk, then stir it through. I’m expecting to use something like 2 to 3 tablespoons of cocoa and a similar amount of sugar per litre, adjusted to taste. Whole milk for body. A pinch of salt and a drop of vanilla to round it out.
What I actually want to know is how to get it close to that smooth, slightly malty taste of the good bottled stuff rather than just “chocolate flavoured milk.” A few specific questions.
Does Dutch process cocoa really make the difference, or is that overhyped and natural cocoa is fine? Is there a trick to the ratio that stops it tasting either watery or too bitter? Does anyone gently heat the whole lot and then chill it, and is that worth the extra step and washing up? And has anyone cracked that malty flavour, is it just a malt powder or is there something better? Also I swear it’s thicker in a bottle than homemade.
I’m also open to a make-ahead syrup or concentrate I can keep in the fridge and just pour into milk, since that’s closer to how I actually drink it. Bonus points if your version has survived kids drinking it and still comes out cheaper than the shop stuff.
Cheapest, best tasting recipe wins. Hit me.
#finance
I’ve got a chocolate milk habit and I don’t want to keep buying the bottled stuff. I know I can make it at home for a fraction of the price, so I’m after your best recipes.
Here’s what I already know or assume, so you don’t have to cover the basics. Cocoa won’t dissolve in cold milk, so I’ll make a paste first with a bit of hot water or hot milk, then stir it through. I’m expecting to use something like 2 to 3 tablespoons of cocoa and a similar amount of sugar per litre, adjusted to taste. Whole milk for body. A pinch of salt and a drop of vanilla to round it out.
What I actually want to know is how to get it close to that smooth, slightly malty taste of the good bottled stuff rather than just “chocolate flavoured milk.” A few specific questions.
Does Dutch process cocoa really make the difference, or is that overhyped and natural cocoa is fine? Is there a trick to the ratio that stops it tasting either watery or too bitter? Does anyone gently heat the whole lot and then chill it, and is that worth the extra step and washing up? And has anyone cracked that malty flavour, is it just a malt powder or is there something better? Also I swear it’s thicker in a bottle than homemade.
I’m also open to a make-ahead syrup or concentrate I can keep in the fridge and just pour into milk, since that’s closer to how I actually drink it. Bonus points if your version has survived kids drinking it and still comes out cheaper than the shop stuff.
Cheapest, best tasting recipe wins. Hit me.
#finance
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