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Message: <blockquote data-quote="Chris24Main" data-source="post: 2724912" data-attributes="member: 585131">I was making a hot chocolate for my daughter last night.. steamed milk in my espresso machine and whipped it into Cadbury's chocolate powder. totally vicarious pleasure, as I was no way going to touch it myself, but she enjoyed it...Cream - well, there are different opinions to be sure, but thick cream had better be lower carb or otherwise I'm in trouble... What I'm too afraid to check up on is why.. if semi-skimmed milk is basically the milk with less fat, therefore more sugar, is double cream not just more concentrated milk.. ie, just with less water and more fat? I'm not sure, but at least according to the breakdown, yes, double thick cream is very low on carbs, and I use lots of it, a spoonful or two in my Greek Yoghurt, and for making lots of sauces...I'm not sure (myself) how you would get a large mug of hot chocolate this way - I could see using baking chocolate (high cocoa) - melting it and whipping in double cream.. but while you would end up with something nice (I think) it would be very heavy - though you could maybe make a small drink (like a choco expresso) - actually that's got me thinking, maybe I should try it...Personally, I still prefer an actual espresso, and a couple of squares of 85% chocolate at the same time...</blockquote>

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