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<blockquote data-quote="Brunneria" data-source="post: 2081918" data-attributes="member: 41816"><p>[USER=28960]@Energize[/USER] No worries! Hope you don’t mind, [USER=6467]@LittleGreyCat[/USER] ? I can move it to a Bulletproof chocolate thread if you like. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>I make the hot choc the way my parents did pre-WWII.</p><p>Although my French friends taught me to enjoy guilt free hot choc at breakfast. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p></p><p>Add heaped tsps of Cocoa powder into a mug (that’s pure cocoa, not one of the hot choc mixes) have tried many, including the expensive ones, but good ol’ Bourneville wins for flavour, to my palate. You will soon learn how much you need.</p><p>A dribble of water, and stir to a smooth paste</p><p>Add boiling water to half way up the cup</p><p>Add knob of salted butter, a jolt of coconut oil, or double cream</p><p>Blend til smooth. You can use a blender, a hand blender or (my fave) an aerolatte.</p><p>Top up with hot water.</p><p>Sweeten to taste. Or not.</p><p></p><p>All quantities are adjustable.</p><p></p><p>I use erythritol, and like approx 1 tsp eryth to 1 tsp cocoa. But the actual amounts are dependent on mug size.</p><p></p><p>The possibilities are endless:</p><p>Whole dark choc lumps instead of cocoa?</p><p>Cocoa butter instead of MCT oil?</p><p>Double cream and no need for a blender?</p><p>Whipped cream a la coffeeshop?</p><p>Drops of unsweetened mint essence? Caramel essence? Orange essence?</p><p>Cinnamon stick stirrer?</p><p>Cinnamon, clove, nutmeg spice blend?</p><p>Dash of rum?</p><p>As I say... endless possibilities</p><p></p><p>The best hot choc I ever tasted was a small side street cafe in Bruges, nearly 10 years ago.</p><p>They called it Montezuma’s Delight, and it was dairy free and heavily spiced. Thick enough to be gritty. Heaven.</p></blockquote><p></p>
[QUOTE="Brunneria, post: 2081918, member: 41816"] [USER=28960]@Energize[/USER] No worries! Hope you don’t mind, [USER=6467]@LittleGreyCat[/USER] ? I can move it to a Bulletproof chocolate thread if you like. :) I make the hot choc the way my parents did pre-WWII. Although my French friends taught me to enjoy guilt free hot choc at breakfast. ;) Add heaped tsps of Cocoa powder into a mug (that’s pure cocoa, not one of the hot choc mixes) have tried many, including the expensive ones, but good ol’ Bourneville wins for flavour, to my palate. You will soon learn how much you need. A dribble of water, and stir to a smooth paste Add boiling water to half way up the cup Add knob of salted butter, a jolt of coconut oil, or double cream Blend til smooth. You can use a blender, a hand blender or (my fave) an aerolatte. Top up with hot water. Sweeten to taste. Or not. All quantities are adjustable. I use erythritol, and like approx 1 tsp eryth to 1 tsp cocoa. But the actual amounts are dependent on mug size. The possibilities are endless: Whole dark choc lumps instead of cocoa? Cocoa butter instead of MCT oil? Double cream and no need for a blender? Whipped cream a la coffeeshop? Drops of unsweetened mint essence? Caramel essence? Orange essence? Cinnamon stick stirrer? Cinnamon, clove, nutmeg spice blend? Dash of rum? As I say... endless possibilities The best hot choc I ever tasted was a small side street cafe in Bruges, nearly 10 years ago. They called it Montezuma’s Delight, and it was dairy free and heavily spiced. Thick enough to be gritty. Heaven. [/QUOTE]
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