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I am not a coffee drinker. Never, there is no plan to never happen. But what I can say is this: it is easy to drink coffee. No matter where you go, almost without exception, you guarantee to find coffee more or less. The world coffee is made for people, and, to some extent, tea people – I am not saying that you will find something that you love, but you will get something, and it will probably be hot, or it will be hot, or from it There is also more likely hot.
But to be a hot chocolate person, misguided hope and despair have to be forged to patient. Because most of the hot chocolate is absolutely useless.
Even in New York, the hot-beverages utopia, which I call home, the hot chocolate sold at cafes and coffee shops falls into one of the two categories: either it’s not hot, or it is not that There will be no one in his right mind. As chocolate. Most often, you serve lukewarm brown glucose water, the top with an inch foam or whipped cream, which does not give any purpose from distracting you from the depressed trustee below it. If you are to find good hot chocolate-the way warm, rich, and bitwatch, then converts your tongue into silk and gradually cools for a pudding-like stability-it is a beautiful It is a thing. (For example, see: the city of Paris, and New York’s late and forever mourned City bakeryOr Jacks torresOr Bar pislinoWhere I recently found the best cup in a year.) But good hot chocolate also causes its problem that is not a problem: it is very rich, for me at least, to drink with any frequency. .
Everything that all this has taught me is that the best hot chocolate is made at home. This is very easy to do, fortunately, because hot chocolate does not really demand a recipe – but if you want one, then there are many, many Outside ThereIn addition to cocoa powder or in addition to dark or unworthy chocolate calls, providing a complexity that immediately distinguishes them from the one-notor, clues sweet cup that you will find on the majority of cafes or coffees. . These dishes are made to boil chocolate and various other ingredients in milk, which effectively emits everything in a velvet whole that is immediately served. Other techniques asks to add milk to the material, and then all of them boil together. This method is used in one of my favorite recipes, A Vegetarian variation Nyt cooking – made with nut butter, it is so rich and thick that it silently dare you to eat with a fork.
And then, of course, there is Wide world of hot chocolate mixGreat thing about mix, from all to remarkable, it is that you can do a doctor according to your taste, but guarantee that you are worth drinking something. You can not secretly say a barista in a borebon or maple syrup shot, or request a minute adaptation without looking like a donkey. But at home, you can do anything.
Most of the time I improve with some combinations of oat milk, maple syrup and cocoa powder, but sometimes I like to include malted milk powder. Peanut butter and dark chocolate sharks have also found their way there. It does not always work, but when it does not, I only have to blame myself, and somehow it is better to direct my IRE towards strangers who clearly do not give a nonsense. Are. This is above us, my fellow hot chocolate drinkers, to take matters in our hands, for the change we want to drink. A better world is possible, if we are ready to take out only one teaspoon and turn on the stove.
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