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Hot Chocolate

Not much distinction is made here between chocolate or cocoa powder; the goal is probably to balance the bitter and sweet in a suitable fat-strewn liquid. Taste for sweet varies; modern industrial American food can be rather sugar-heavy. I recall a German lady once posting an American brownie recipe to try, and I said "that recipe has too much sugar" and on the next day with a tummy ache the German lady did agree. Taste for bitter foods can probably be developed, if you are not already in one of those cultures.

For cocoa powder aim for the extra super dark variety: whatever has the most potassium and iron, and the least sugar. A younger audience might want something sweeter and less complicated.

What Did Not Work

• Water as a base has no texture, though maybe you are in a hurry and just want instant dark sugar water?
• 2% milk is too thin and anyways the milk does not really agree with me.
• Dried shaved coconut makes a rather too strong a base flavor while remaining too thin in texture.
• Too many additions can leave an unmixed sludge at the bottom of the cup. At the very least this wastes ingredients.

Untested: the traditional chocolate con queso, as suitable cheese varieties have not been around.

Roasted Almond Milk Hot Chocolate

almonds.gmi

• 1 cup roasted almond milk
• 1 t cocoa powder
• 1/8 t ginger powder
• 1/8 t cinnamon powder

Heat almond milk assumed to be from the fridge in microwave for 1 minute. Whisk in the rest of the ingredients, then heat twice more for 30 seconds between more whisking.

You may need to look for undissolved solids or a sludge when pouring to see if more whisking is required, especially if one is using chocolate in some form instead of cocoa powder.

Up to around 20 grams of chocolate should work with 1 cup of liquid? More cocoa powder can be used, though too much results in the drink tasting only like cocoa powder, which may not be a bad thing, though in that case you should probably skimp on any other additions.

Hazelnut Milk

• 1c roasted hazelnut milk (242g)
• 10g chocolate from a jar under the kitchen counter (probably sweetened)
• ~1/8t ginger (0.5g)
• ~1/8t cinnamon (0.5g)

Adult Swim

• 208g roasted almond milk (shake it if it's been in the fridge for a while)
• 20g baker's chocolate, minced (cocoa power would be easier to work with, but there was some expired baker's chocolate in need of using up)
• brush of salt, ginger powder, cinnamon powder, cayanne pepper
• 1 T cognac

Alternately nuke the almond milk with baker's chocolate and spices, then give it a good whisk. Mix with the cognac and serve.

A bit bitter and a bit of a punch, this one had. Probably needs a touch of sugar beyond what the cognac provides?

Other Additions to Try

• Add some lemon powder for a bit of acidity.
• Vannilla extract.
• Maybe peppermint or such?
• Other recipes seem to want whole milk plus some heavy whipping cream, but that is rarely seen in this house.

Maybe something else?