/ck/ - Food & Cooking

>>9611188
I used to buy at the Miami publix the best colombian hot chocolate bars, Luker morena (dark piloncillo sugar). Just nuke a mug of milk with a bar you snap off, and it melts as you warm the milk, just a little whisking motion with a fast spoon and it is heavenly good.

>addins for coffee?
There are my hacks:

Quick grate of orange or lemon zest. Orange capuccino is to die for, as is that bitter lemon with espresso twist, italian style.

Tucking a spent or just split vanilla bean into your sugar jar, or the above zest.

Espresso plus sweetened condensed milk, which comes in squirt bottles now, but you can decant your own can of milk into a jar and spoon it out. Vietnamese style, whatever you want to call it. Its good hot or iced. Each can is probably 6 servings.

Cream of coconut (you know, the kind for pina coladas, presweetened rich is pressed coconut flesh), also comes in a squirt bottle in the liquor store now, to use a small amount. Remember to shake well before using each use.

Demerara sugar. To me, yes, it takes longer to dissolve but adds that flavor of real sugarcane minerals and caramelly-roastiness of fresher roasted beans back to the coffee.

dissolve a stick of colombian (or mexican) hot chocolate, esp the kind of with dark sugar, azucar morena Luker, in your coffee. It increases the nuttiness and roastiness, not just the hint of chocolate. Latin american species of cacao are that different. See pic related which you can find in most groceries in some form in the hispanic section, or prolly amazon too. When I am making a latte or cappucino, I will often heat a mug of milk in the microwave with the stick in it. After 2 minutes of cold milk nuked with the stick, it stirs in nicely.

>>7198937
I live in Florida, another hispanic outreach of the Caribbean. If you have access to a great hispanic/spanish/mexican or even better, like a Nica or Colombian source, you find their chocolate bars specifically made for hot chocolate. From Ibarra to Luker, these bars are s. american chocolate (different species than european chocolate and more robust and chocolate liquer flavors), and they are presweetened with their delicious unrefined dark sugar that adds a bit of vanilla, sometimes they also have almonds (rare nowadays). Anyway, you dissolve them in hot milk (I microwave a finger of chocolate in a mug with preheated hot milk about 20 seconds combined and it's stirrable enough). But, when doing a larger batch you traditionally whirl it up in a blender or use some wooden whisk device (every country has one traditional one).

AMAZING. Anyway, whole milk, or do a touch of cream. I sometimes pour a little espresso and make it my caffeine and my morning chocolate.

When you find a great selection in a market, you'll see they sell variations, extra dark and sweet, touch of cinnamon, and other choices. The least delicious is the most common, Abuelita, but only because Luker dark is my favorite.