Thread: How can you make a hot chocolate drink without sugar without sugarsubstitutes using the lactose of the milk?

thezak wrote:
> How can you make a hot chocolate drink without sugar without sugar
> substitutes using the lactose of the milk?

Maybe you could add some punctuation? I am not sure how to parse
the end of this question.

--
Jean B.

On Jun 14, 7:23*am, thezak <don.sak...@gmail.com> wrote:
> How can you make a hot chocolate drink without sugar without sugar
> substitutes using the lactose of the milk?

Think about this for a minute. You want to add something bitter
(chocolate) to milk without adding any other sweetener.

Try adding some unsweetened cocoa powder to hot milk and let
us all know how you liked it.

thezak wrote:
>
> How can you make a hot chocolate drink without sugar without sugar
> substitutes using the lactose of the milk?

What is your source of concentrated milk lactose? I take it that's
condensed milk. There ya go. Condensed milk, powdered baking cocoa,
enough water to dilute to the thickness you want, slow heat.

On Jun 21, 7:33*am, Doug Freyburger <dfrey...@yahoo.com> wrote:
> thezak wrote:
>
> > How can you make a hot chocolate drink without sugar without sugar
> > substitutes using the lactose of the milk?
>
> What is your source of concentrated milk lactose? *I take it that's
> condensed milk. *There ya go. *Condensed milk, powdered baking cocoa,
> enough water to dilute to the thickness you want, slow heat.

Sucrose always forms part of the sweetening in condensed milk, however.

spamtrap1888 <spamtrap1...@gmail.com> wrote:
> Doug Freyburger <dfrey...@yahoo.com> wrote:
> > thezak wrote:
>
> > > How can you make a hot chocolate drink without sugar without sugar
> > > substitutes using the lactose of the milk?
>
> > What is your source of concentrated milk lactose? *I take it that's
> > condensed milk. *There ya go. *Condensed milk, powdered baking cocoa,
> > enough water to dilute to the thickness you want, slow heat.
>
> Sucrose always forms part of the sweetening in condensed milk, however.

Then evaporated milk, or whatever source of lactose thezak uses. I
wonder
if there's a product like sweetened condensed milk that has lactose
instead
of sucrose. I've never seen such a product and I'm dubious there is a
market
for it as it would be more expensive.

Cindy Hamilton wrote:
> On Jun 14, 7:23 am, thezak <don.sak...@gmail.com> wrote:
>> How can you make a hot chocolate drink without sugar without sugar
>> substitutes using the lactose of the milk?
>
> Think about this for a minute. You want to add something bitter
> (chocolate) to milk without adding any other sweetener.
>
> Try adding some unsweetened cocoa powder to hot milk and let
> us all know how you liked it.

My feeling is that sugar is pretty much sugar. If your don't want to used
refined sugar, use raw sugar or honey.

On Jun 21, 8:14*am, Cindy Hamilton <angelicapagane...@yahoo.com>
wrote:
> On Jun 14, 7:23*am, thezak <don.sak...@gmail.com> wrote:
>
> > How can you make a hot chocolate drink without sugar without sugar
> > substitutes using the lactose of the milk?
>
> Think about this for a minute. *You want to add something bitter
> (chocolate) to milk without adding any other sweetener.
>
> Try adding some unsweetened cocoa powder to hot milk and let
> us all know how you liked it.

I agree and any suggestions to use canned milk will just make it
yucky. You either need sugar or sucralose (Splenda), or something
like honey (which I don't want with chocolate) or aspartame. Adding a
small amount of unsweetened cocoa to to water to make a paste, then
mixing that into hot milk, and adding cream (or half&half) would
appeal to me far more than icky sweetened condensed milk.

--Bryan

Bryan <[email protected]> wrote:

>I agree and any suggestions to use canned milk will just make it
>yucky. You either need sugar or sucralose (Splenda), or something
>like honey (which I don't want with chocolate) or aspartame. Adding a
>small amount of unsweetened cocoa to to water to make a paste, then
>mixing that into hot milk, and adding cream (or half&half) would
>appeal to me far more than icky sweetened condensed milk.

I make half-sweet hot chocolate as follows:

Combine 1/2 cup milk (I actually prefer this to be a mix of cow and
soy milk, but that's not important), 1/2 portion hot chocolate mix,
and a good 1/4 to 1/2 teaspoon of New Mexico chile powder (or a
mix of some NM, ancho, pasilla, etc.). Stir this and heat in a microwave,
meanwhile have some how water boiling. Add hot water to reach the size
of a full cup.

Satisfactory, I say.

Steve

Steve Pope wrote:

> I make half-sweet hot chocolate as follows:
>
> Combine 1/2 cup milk (I actually prefer this to be a mix of cow and
> soy milk, but that's not important), 1/2 portion hot chocolate mix,
> and a good 1/4 to 1/2 teaspoon of New Mexico chile powder (or a
> mix of some NM, ancho, pasilla, etc.). Stir this and heat in a microwave,
> meanwhile have some how water boiling. Add hot water to reach the size
> of a full cup.
>
> Satisfactory, I say.
>
> Steve

Working back to back 13 hour night shifts makes sleep very precious to
me. I have a apres work ritual of nuking a big mug of skim milk (2 cups)
to which I add about a half teaspoon of good cocoa powder and one packet
of Equal. It isn't sickeningly sweet or artificial tasting, and the warm
milk's tryptophan really helps put me to sleep. It also helps me get
more calcium into my aging self, which is important to me.

3 cups homemade almond milk
1/3 cup raw cacao powder
2-3 tablespoons agave
1 tablespoon grated cacao butter
Slightly warm milk in a double boiler or pot on the stove so it is
just warm to the touch. Do not overheat. Add cacao powder while
whisking. Continue whisking to incorporate cacao. Add sweetener and
grated cacao butter
Mimi Kirk
Live Raw, Raw Food Recipes for Good Health and Timeless Beauty
Skyhorse Publishing 2011
http://veganrawfood.blogspot.com/201...ok-review.html

On 7/21/2011 4:58 AM, thezak wrote:
> 3 cups homemade almond milk
> 1/3 cup raw cacao powder
> 2-3 tablespoons agave
> 1 tablespoon grated cacao butter
> Slightly warm milk in a double boiler or pot on the stove so it is
> just warm to the touch. Do not overheat. Add cacao powder while
> whisking. Continue whisking to incorporate cacao. Add sweetener and
> grated cacao butter
> Mimi Kirk



Isn't agave a sugar?

gloria p

Gloria replied:

>> 3 cups homemade almond milk
>> 1/3 cup raw cacao powder
>> 2-3 tablespoons agave
>> 1 tablespoon grated cacao butter
>> Slightly warm milk in a double boiler or pot on the stove so it is
>> just warm to the touch. Do not overheat. Add cacao powder while
>> whisking. Continue whisking to incorporate cacao. Add sweetener and
>> grated cacao butter
>> Mimi Kirk
>
> Isn't agave a sugar?

Yes it is! I don't think there's a good answer to the question in the
Subject line. Lactose just isn't all that sweet, and cocoa powder requires a
lot of sweetening to overcome its bitterness.

Bob

On Jul 21, 10:05*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:
> Gloria replied:
>
> >> 3 cups homemade almond milk
> >> 1/3 cup raw cacao powder
> >> 2-3 tablespoons agave
> >> 1 tablespoon grated cacao butter
> >> Slightly warm milk in a double boiler or pot on the stove so it is
> >> just warm to the touch. Do not overheat. Add cacao powder while
> >> whisking. Continue whisking to incorporate cacao. Add sweetener and
> >> grated cacao butter
> >> Mimi Kirk
>
> > Isn't agave a sugar?
>
> Yes it is! I don't think there's a good answer to the question in the
> Subject line. Lactose just isn't all that sweet, and cocoa powder requires a
> lot of sweetening to overcome its bitterness.
>
> Bob

Would an ounce or so of coffee counter that bitter cocoa to good
effect?

On Fri, 22 Jul 2011 05:01:18 -0700 (PDT), thezak
<[email protected]> wrote:

> Would an ounce or so of coffee counter that bitter cocoa to good
> effect?

I doubt it. Unsweetened coffee is bitter too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 22/07/2011 8:01 AM, thezak wrote:

>
> Would an ounce or so of coffee counter that bitter cocoa to good
> effect?


Most certainly. The bitterness of the coffee with compliment the bitter
cocoa and give it another layer of flavour.

On Tue, 21 Jun 2011 19:32:50 -0700 (PDT), Bryan wrote:

> On Jun 21, 8:14*am, Cindy Hamilton <angelicapagane...@yahoo.com>
> wrote:
>> On Jun 14, 7:23*am, thezak <don.sak...@gmail.com> wrote:
>>
>>> How can you make a hot chocolate drink without sugar without sugar
>>> substitutes using the lactose of the milk?
>>
>> Think about this for a minute. *You want to add something bitter
>> (chocolate) to milk without adding any other sweetener.
>>
>> Try adding some unsweetened cocoa powder to hot milk and let
>> us all know how you liked it.
>
> I agree and any suggestions to use canned milk will just make it
> yucky. You either need sugar or sucralose (Splenda), or something
> like honey (which I don't want with chocolate) or aspartame. Adding a
> small amount of unsweetened cocoa to to water to make a paste, then
> mixing that into hot milk, and adding cream (or half&half) would
> appeal to me far more than icky sweetened condensed milk.

Who said anything about using canned condensed milk? Now you're just
making up excuses to bitch and moan.

-sw

On Wed, 22 Jun 2011 05:56:40 +0000 (UTC), Steve Pope wrote:

> Bryan <[email protected]> wrote:
>
>>I agree and any suggestions to use canned milk will just make it
>>yucky. You either need sugar or sucralose (Splenda), or something
>>like honey (which I don't want with chocolate) or aspartame. Adding a
>>small amount of unsweetened cocoa to to water to make a paste, then
>>mixing that into hot milk, and adding cream (or half&half) would
>>appeal to me far more than icky sweetened condensed milk.
>
> I make half-sweet hot chocolate as follows:
>
> Combine 1/2 cup milk (I actually prefer this to be a mix of cow and
> soy milk, but that's not important), 1/2 portion hot chocolate mix,
> and a good 1/4 to 1/2 teaspoon of New Mexico chile powder (or a
> mix of some NM, ancho, pasilla, etc.). Stir this and heat in a microwave,
> meanwhile have some how water boiling. Add hot water to reach the size
> of a full cup.

That's very Aztec of you. I once made a batch of this for a 6th grade
class as my "Aztec project". As close to the "original" recipe as I
could find. Which meant no sugar, and I think it had egg or egg
whites also. It was totally disgusting, especially to young budding
taste buds such as those found on 11 year olds, and with a snot-like
appearance and texture. It went over just as I expected but it was
*authentic*, dammit.

Another girl had the same idea, except she used good 'ol Hershey's
syrup. She got the "A". And I got a "C".

-sw

don wrote:

>> I don't think there's a good answer to the question in the Subject line.
>> Lactose just isn't all that sweet, and cocoa powder requires a lot of
>> sweetening to overcome its bitterness.
>
> Would an ounce or so of coffee counter that bitter cocoa to good
effect?

No, but a pinch of salt might.

Bob

gloria.p wrote:
> On 7/21/2011 4:58 AM, thezak wrote:
>> 3 cups homemade almond milk
>> 1/3 cup raw cacao powder
>> 2-3 tablespoons agave
>> 1 tablespoon grated cacao butter
>> Slightly warm milk in a double boiler or pot on the stove so it is
>> just warm to the touch. Do not overheat. Add cacao powder while
>> whisking. Continue whisking to incorporate cacao. Add sweetener and
>> grated cacao butter
>> Mimi Kirk
>
>
>
> Isn't agave a sugar?
>
> gloria p
>
I've been trying to decide whether it is a good thing or not and
have read some articles that claim it is about on a par with
HFCS....

--
Jean B.