Hot chocolate, cocoa, cappuccino ...

Hot chocolate, cocoa, cappuccino ...

Category: The drinks

Ingredients
Sour cream 25% (don't be alarmed by thick sour cream)	2 large st. l.
Sugar (powdered sugar is better, and smaller, but it turned out very sweet)	90 g
Butter (just such a piece broke off)	22 g
Cocoa powder	25 g
Vanilla sugar	5-7 g
For reinsurance, she poured milk 3.2% (I think you can do without)	about 70 ml

Cooking method

• I did it in a chocolate maker, but this is the same as simmering, stirring constantly
• do not bring to a boil! the longer you cook, the thicker the drink will be

Note

Bon Appetit

PS and if you still have whipped cream, you can even use a can, then with thick chocolate this is the very thing !!!!

Photo by Qween

[Cake]

Hot chocolate with sour cream - just right for the night ...

Why, I’m ready for it in the morning and in the evening)))

And about the dislike of passionate fans of chocolate - I must tell my husband, he can eat it in bars. In light of what you said, I'm already worried)))

Cake
So I'm already with you, you don't even need to call me, I came myself, and now I won't go away

About mixtures - yes, I have such experience. True, another firm, here: 🔗... It’s just such, exaggerated, or something. But I would add something else to it. I'll try it with the same sour cream, by the way.
In the chocolate maker itself, we tortured the staff several times. They showed me the same pack as I have at home, and said that this is as a basis. And a bunch of things are added to it (everything else was not disclosed). I realized that there is sourness in their chocolate. Could it be that citric acid or juice is added? And if so, why?

Shurshun
How did you wait for the chocolate yesterday? Or, like me, pamper yourself from the morning?

fugaska
Thank you very much, I went to do it. I have a pack of the Golden Label somewhere, so I'll try it out of it. Still, it is the most delicious!
then I will report! I don't know, however, whether to do it in a chocolate maker or just on the stove - too lazy to wash it afterwards, because of one cup.

[Shilka]

Shilka, Thank you! now I will report on the results of the preparation, and everything else is in that topic.

So, I made it. Well, what ... Delicious! And now I know exactly where the sourness comes from in chocolate from Shokoladnitsa))))

The recipe made small changes to Fugaskin:
sugar - 2 tablespoons with top, it seems to me so sweet enough.
+ baileys 20-30 ml. You could boldly take it instead of milk, and not extra liquid.

First, warmed milk + cocoa was mixed in a cup, sugar and vanilla sugar were added. Probably, you can put everything in the shlkoladnitsa, but it is difficult to place cocoa powder in a saucepan without lumps.
Then she put market sour cream in a saucepan and poured a mixture of milk and cocoa on top. Well, I warmed it up over low heat. 2 minutes before readiness, I poured the baileys. Here's the bottom line:

[Note:]

Cocoa is highly respected in my family.
I'll tell you about how I cook it.

For 1 cup of cocoa you need:

150-200 ml. milk
1 tbsp. l. cocoa
1 tsp Sahara

~ 3 tsp with a pile of grated milk chocolate
if desired, a little "Kotani spices for desserts and coffee" (I do not always put it, otherwise it will get bored)

~ 50 ml. milk for froth
In a saucepan I stir cocoa, sugar and some milk. When you get a homogeneous mass, pour the rest of the milk. Cook until boiling.

Then pour it into a cup and sprinkle generously with grated chocolate. Add "Seasoning for desserts and coffee" (you can just cinnamon).
Then I put the whipped milk on top.
Note:
If you want a thicker drink (we call it hot chocolate), then I pour ~ 100 ml of milk, and add 2 tbsp. l. fresh non-acidic sour cream.

For cappuccino, I brew strong coffee (not espresso), sprinkle with chocolate, and put milk froth.

[Hot chocolate]

Eh, and I have already made my "hot chocolate" and have already drunk, and here are the recipes.
The second mug will not fit into me

I will also share my recipe (more precisely, not mine, I wrote it off from someone, now I don’t remember from whom)

Chocolate according to this recipe turns out to be thick and aromatic (as in "Shokoladnitsa" in Soviet times) But very high in calories. As if I ate a bar of chocolate.
In our family, cooking is rare, on major holidays (well, like today, for example).



Hot chocolate

Ingredients for 1 coffee cup:
20g sugar (I take sugar infused with natural vanilla)
25g butter
25g 20% ​​sour cream (2 tbsp. L.)
25g cocoa (regular) or 15g alkalized cocoa (3 dessert spoons without top)
100ml milk
Liqueur Baileys (or other liqueur with a chocolate note) - 1 tsp. (for adults)

Preparation:

Put a saucepan with cocoa, sugar, sour cream and butter on the fire.
Heat, stirring constantly. When the mixture warms up well and the butter is completely dissolved, add the milk.
Cook, stirring constantly, over medium heat for about 5 minutes, without bringing to a boil.
When the mixture thickens enough, remove from heat and add liquor (for adults)
Bon Appetit!

For cappuccino, I brew strong coffee (not espresso)

And in my opinion, for a cappuccino, strong espresso is just what you need

[Caprice]

And in my opinion, for a cappuccino, strong espresso is just what you need

Caprice, and adding grated chocolate to cappuccino is also not entirely correct. But we love so much.
Crochet , I think that in the end you will come up with your own version of cocoa chocolate.

Quinochka, but for those who are not enlightened, what is whipped milk? How to beat it so that such a hat would turn out?

[Suslya]

Quinochka, but for those who are not enlightened, what is whipped milk? How to beat it so that such a hat would turn out?

Suslya, did you go here?

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=8809.0

[Suslya]

Suslya, Hairpin , yes, it is with this charm that I whip milk.

In a saucepan I stir cocoa, sugar and some milk.

Well, everything is clear with the French press. Russian folk instrument. But the stewpan ... Why not a Turk? Or is it a small-sized scoop with a handle?

[Hairpin]

Hairpin, I have an old Soviet stainless steel container with high sides, called in everyday life a "stewpan".
It is very convenient for me to cook in it, much more convenient than in a Turk. The turkey is narrow, and my stewpan is just right. And I noticed that chocolate, etc., thickens faster in the saucepan, apparently due to the larger evaporation area.

In general, I'm sure that it doesn't matter what to cook.

And in my opinion, for a cappuccino, strong espresso is just what you need

That's what I do, with espresso.

Lilechka, thank you very much for the hot chocolate recipe. Today I tried it, it's something. The main thing is very simple and very tasty.

[Lily]

Lily, hot chocolate turned out amazing.
Reduced only the amount of oil.
Compare me with what, I'm doing it for the first time and I'm very happy.
Thanks a lot for the recipe

Oh girls, and I got hooked on hot chocolate from Alexandra / Stoyanova ... with agar, I don't like sweet cocoa, but this one turns out to be delicious, thick and most importantly helps to lose weight / control weight - who needs what

I read this Temka and remembered how about twenty years ago my mother made us "cappuccino"
Of course, this is not a cappuccino in the classical sense, but the drink was good.
And all that was: for a glass of milk 1-1.5 tsp. cocoa powder and 1 tsp. instant coffee, sugar to taste. Such a hot drink warmed us great when the frozen ones came running from the street.

[Lyulek]

Lyulek, thanks again.
Now no hot chocolate bags, just homemade

Rina72 , in SG this recipe is called even simpler coffee with cocoa
A really tasty drink comes out, I myself do that too.
I only use brewed coffee, as the magazine says.

[kisena]

kisena, I know that this is not cappuccino at all, just a memory from childhood, when “cappuccino” was a terrible foreign word, like “martini”, “cinzano”, etc.
Fortunately, now there is a lot of different cocoa and coffee, you can play around. And I began to cook cocoa for children in a Kenwood chocolate maker, dissolving the darkest chocolate that I can find in hot milk (with powdered cocoa now you don't always know what quality you will get, a few months ago I bought black cocoa, so it gives a color, but smell and no taste).
Quite often I prepare "dytyachu kava" (children's coffee) for them, that is, a cyclic instant drink (no need for a little extra caffeine) with milk, whisk it for milk.

In my childhood, even the word cappuccino was not

I make cocoa for myself with ginger and marshmallow

Let's not talk about the quality of products

Oh girls, and I got hooked on hot chocolate from Alexandra / Stoyanova ... with agar, I don't like sweet cocoa, but this one turns out to be delicious thick and most importantly helps to lose weight / control weight - who needs what

Very interesting! but please tell me this recipe for hot chocolate, from which you lose weight!

Very interesting! but please tell me this recipe for hot chocolate, from which you lose weight!

1 g of agar, pour 100 ml of boiling water and microwave on MAX for 1 min. You can drink both cocoa and coffee.

Elena Stoyanova wrote:
Agar can be taken at our usual intervals between meals. He himself usually enters the food or joins it. When the agar intake is evenly distributed throughout the day, even satiety is achieved. We have a minimum of 1.5 hours and a maximum of 4 intervals between meals, the range is wide, so there is nothing to worry about.

However, a terrible thing will not happen to a person, if even less than 1.5 hours sometimes passes between one and another agar. It became hungry in the interval between one and the other food - yeah, but now we will just drink tea and coffee with agar or cocoa, or some other hot drink on it, for example, vegetable, meat, fish, bird broth.

Like "hungry - we drink".

Or it happens, after eating without agar, for example, a person itches, there is no feeling of satisfaction, you want something, you need to complete something, either hungry, or not hungry, will not understand, but everything has already been eaten, nothing else not supposed to. Slowly, leisurely tea-coffee on agar. And that's all. Literally everything. The body is unambiguously expressed: let's go from the table, you and I have nothing else to do with it.

Feel free to dispose of your 3-4 g of agar per day. He's not a medicine.

Here are the links that I have about losing weight with AGAR:

🔗
🔗

I really do differently - I take 200 ml of milk 0 or 1% cold, add 0.5 tsp agar there. and 2h. l. cocoa (with a slide) I bring to a boil and boil with stirring for 1 minute I spotted it from Alexandra ... I have no ki. I drink it once a day, usually in the evening after 6

[kleskox35]

kleskox35, and is there an effect? I mean, hunger is receding? This feeling after six just drives me crazy.

[kКeskox35]

I really do differently - I take 200 ml of milk 0 or 1% cold, add 0.5 tsp agar there. and 2h. l. cocoa (with a slide) bring to a boil and boil with stirring for 1 min

Correct if there is no VM.
kКeskox35, I think that with your constitution, and these 0.5 tsp. Agar is superfluous.

Zhivchik, of course I'm very pleased, but my constitution is the result of long and hard work (by nature I get fat just by looking at something baked, etc.) ... and I really need a cup of cocoa

[kleskox35]

kleskox35, and can you not wait for an answer to my question?

[kleskox35]

kleskox35, and can you not wait for an answer to my question?

kleskox35 , I'm also interested, otherwise I'm a losing weight theorist only, not a practitioner.

Freken Bok, Zhivchik, excuse me, but yesterday my son squeezed me out because of the computer .... he helps and very well! The main thing is not to overdo it with the amount of agar, no more than 4 grams.it just has a laxative effect ...

kleskox 35, thanks. Today I choke on wild rice, and tomorrow I'll try cocoa with agar

[kleskox35]

kleskox35, thank you very much per cocoa recipe.
I really liked it. Even without sugar.
About the sensations.
There is no feeling that I have eaten or had a snack, but I absolutely do not want to go to the kitchen and look for a candy or a piece of cake.
Excellent appetite suppressant.
However, there is one caveat. The husband said that he was personally "purple" and he would love to eat after cocoa

kisena, good health, there really is no feeling that he has eaten, but after a long time he doesn’t eat, the husband might have eaten right after the cocoa, but if after 20 minutes he would hardly want to offer him something to eat, he’s agar ... it swells ... although the size of the stomach is different for everyone. Such cocoa is even recommended 20 minutes before a hearty feast, if you do not want to overeat, a lot of food after it will not fit, at least I have no desire to eat for a long time.

[kleskox35]

kleskox35, I did it before going to bed and still walked for 30-40 minutes)))) I went to bed in a great mood and again tonight I want to cook this cocoa.
And my husband ... Our comrade is difficult, vegetables are not food, agar does not saturate, etc.
Thanks again, for me it is relevant, since there is no microwave either.

[such]

The husband said that he was personally "purple" and he would love to eat after cocoa

: wow: just like my mommy! I also tried to "hook" her on this cocoa-nope, useless, says cocoa-cocoa, but still eat hotts! I didn’t feel it on myself (I don’t need it, I don’t have an appetite all day long), and I didn’t even offer my husband - this is not a safe occupation, my husband such offer instead of supper ...

Such cocoa is even recommended 20 minutes before a hearty feast, if you do not want to overeat, a lot of food after it will not fit

kleskox35
Thanks for the idea ! Now at the entrance to all guests champagne cocoa !!!

[Crochet]

Crochet, I gave my husband after dinner, not instead of

Is there no sugar in the cocoa recipe? And then I drink coffee without sugar, but I can't imagine cocoa without sugar. And another question, does agar change the taste of the drink, or if you don't know that it is present there, then you won't guess about agar?

[afnsvjul]

afnsvjul, it was not in the recipe and I did not add it to myself, but added it to my husband's cup.
But I really liked the cocoa without sugar (oddly enough, I still love sweet cocoa).
I did not notice the taste or hint of agar.

I did not notice the taste or hint of agar.

Then I will make my husband coffee in the evenings with Agar (but I won't tell him about it)

Julia, for my taste, sugar only spoils the taste of cocoa, coffee or tea, agar has no aftertaste (especially with cocoa), but if cocoa starts to cool, it can thicken (agar freezes at 36, I don't remember exactly), I personally like it, I often I drink half-cold, then it looks like hot chocolate ...

[Zhivchik]

Zhivchik, coffee or cocoa? I can't imagine thick coffee.

kleskox35 , and how many cups of cocoa can you drink in a day?
One or two?

See which set for making various hot chocolate I bought abroad (the leftovers are sweet):

* kisena, up to 4! It's all about the dosage of agar, more than 4 grams per day is not recommended due to its laxative effect, so consider, if you take one gram of agar per cup then four times, I like thick cocoa, respectively, I take somewhere 2.5g. and I drink 1 time a day ... or 2 whenever.

[kleskox35]

kleskox35 , I will torment you again
I do not have electronic scales and how much is 0.5 tsp. I don’t know a gram of agar.
I make according to your recipe - 0.5 tsp. for 200 ml of milk.
So I want to know how much of this proportion you can

Of course, I have an electronic scale, really cheap china, wait, I measured it, they did not take the weight, it means no more than 1.5 grams, agar is generally light, can anyone have a cool scale and agar available - weigh pliz?

1 teaspoon = 5 ml = 2 g agar

1 g agar = 2.5 ml
it is convenient to measure 1 g of agar with a spoon from under a bread machine - just half a spoon

And the measuring spoon for which bread maker is meant? Or are they all the same? The glasses are different. I have a PANASONIC.

[Zhivchik]

Zhivchik, coffee or cocoa? I can't imagine thick coffee.

Today I made my husband coffee with agar. And I forgot how much to put it. I didn't want to go to the room where my husband was to watch the dosage.So I drunk 1 tsp. agar.
The coffee is thick. I took it to my husband, I stand and wait for the reaction. And he drank, as if nothing had happened, and said thank you.
Horror.

And the measuring spoon for which bread maker is meant? Or are they all the same? The glasses are different. I have a PANASONIC.

Usually there is a teaspoon and a tablespoon. They have a standard volume.

[Zhivchik]

Zhivchik ,
I usually open "secrets" only after I have eaten / drunk.
Knows less - sleeps better
Now I really want a book Stoyanova "Trap for hunger. Agar-agar" buy.
Zhivchik, and yourself?

I tried to find an electronic version of this book, but in vain. so if you buy, then tell me later, is it worth it, are there many recipes in it?