tag:blogger.com,1999:blog-3631737825312888067.post2320685431333377987..comments2008-03-25T02:16:07.642-05:00Izzy's Mamahttp://www.blogger.com/profile/16549823591119220768puff54th@aol.comBlogger6125tag:blogger.com,1999:blog-3631737825312888067.post-85164285512299990132008-03-25T02:16:00.000-05:002008-03-25T02:16:00.000-05:00That 'Z' does look a little lonely in there...davidLhttp://www.blogger.com/profile/00670394863957235493noreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-90622231160588905622008-02-13T18:51:00.000-05:002008-02-13T18:51:00.000-05:00Evaporated milk does not disgust me.. Can I buy organic? I have probably used it for some sort of baking project. I will definitely give it a try if I can find an organic one.<BR/><BR/>How many cream cheeses next time? It is good on that sesame twist, right?Izzy's Mamahttp://www.blogger.com/profile/16549823591119220768noreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-63217777280244106782008-02-13T18:00:00.000-05:002008-02-13T18:00:00.000-05:00That chalky bar chocolate has never yielded any great results for me. Personally i have always been a bar snub but I just made a switch after feasting on a tasting at Whole Food's from Allegro (the Colombian variety). It is divine. I have to fess that my secret ingredient in making hot cocoa is (I can just imagine the face of disgust you are about to make) evaporated milk. Don't mock it until you try it. It makes an incredible difference in taste. I use only evaporated milk and follow the instruction on the cocoa package and just when I turn off the fire I add a bit of vanilla to taste. Never any sugar. The slight sweetness in the evaporated milk takes care of it. It is best if you can steam it in an espresso style machine if not you can use two cup to whip up some foam and best dissolve all the powder. TRY IT before you give me that look of disgust.<BR/><BR/>If the taste is too much for you you can always try equal parts cow milk and evaproated milk. By the way the cream cheese is half gone and there will be no freezing of the sesame twist as it is all in our tummies.<BR/><BR/>Happy drinking,<BR/>RAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-45356371349474496142008-01-21T11:17:00.000-05:002008-01-21T11:17:00.000-05:00The tablet in the photo looks very similar to Abuelita hot chocolate, which I was addicted to a few years back. Just increase the chocolate ratio to taste. And add a little vanilla. Abuelita, by the way, is available in most Mexican-run bodegas and is very cheap. Not sure about the healthiness of its contents though. I've switched to pure cocoa powder and sugar, so I can control what I'm drinking.Rachelnoreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-46006594121208704152008-01-20T21:31:00.000-05:002008-01-20T21:31:00.000-05:00JEP: I don't know what you drank as a kid but I don't miss what I had. I grew up drinking the Swiss Miss or Hershey variety and now I don't like them at all. I became spoiled once I encountered hot chocolate in Paris and later at City Bakery. A whole new world of hot chocolate emerged.Izzy's Mamahttp://www.blogger.com/profile/16549823591119220768noreply@blogger.comtag:blogger.com,1999:blog-3631737825312888067.post-33693347451199684972008-01-20T17:37:00.000-05:002008-01-20T17:37:00.000-05:00It's definitely hot chocolate weather here in Indiana today. I have tried a ton of recipes but never seem to have just that perfect cup...the hot choc as a kid can't be replicated!JEPhttp://www.blogger.com/profile/17776382458522825473noreply@blogger.com