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Even in hot water cocoa sticks to the spoon and cup. It is a disaster with cold water and milk: puffing up cocoa powder and not willing to melt, leaving large light-brown "crumbs" floating in the drink.
Let's have a large hand of applause. Here goes the CMM, which works as a pneumatic hose gathering
the cocoa powder with sugar or your favorite sweetener, and shooting it deep into the milk for instant satisfaction.
Vacuum particle dispension
https://www.youtube...watch?v=k0d-jPFa6ao
With nice music [pashute, Feb 19 2024]
Powder power pump
https://www.youtube...watch?v=FX_tz7m3VJo
With flow improvement and precise quantity distribution [pashute, Feb 19 2024]
[link]
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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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Fox’s U-Bet For chocolate milk and Egg Creams. You can’t 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 Fox’s is the preferred option to Hershey’s, 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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