h a l f b a k e r yGo ahead. Stick a fork in it.
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How does a pneumatic hose gather things? |
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Top tip: put the dry powder into a dry mug, and add just one or two spoonfuls of water or milk (hot or cold). Mix into a thick paste. Add another spoonful or two of liquid and mix to a thin paste. Repeat if needed. Then fill mug with liquid and stir paste into liquid. |
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Yes, that's how I do it, too. Not a perfect solution, though; there's still some gritty residue. |
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Same here. Also, add sugar to the cocoa powder before adding water. And use a round spurtle instead of a spoon. |
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I've already had my morning coffee, but now I want a mug of hot chocolate before heading to the office. I have time... |
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Yes, the Pocmloc Method is the one to use |
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Thank you [hippo]. 5p per use please. |
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Don't p in my milk and tell me it's chocolate. |
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Here we have chocolate that comes in liquid form for chocolate milk. Cocoa usually dissolves well enough if the milk is already hot, for hot cocoa. Really 2 different drinks. |
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Foxs U-Bet For chocolate milk and Egg Creams. You cant use a powder to get the heady foam and divine emulsification you need for an Egg Cream. I use the hipppppo cocoa powder method for hot chocolate but an Egg Cream needs special ingredients. Chocolate milk not so much, but Foxs is the preferred option to Hersheys, which is the mainstream standard. |
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But why does your egg cream have neither egg nor cream in it? |
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As long as we're talking regional specialties, I could really go for a champurrado ... but if [pashute] can't handle stirring cocoa powder though, whisking up a froth of Mexican chocolate would probably be out of the question. |
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