Author Topic: Hot Chocolate in Coffee  (Read 5493 times)

Offline Ron-the-Elder

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Hot Chocolate in Coffee
« on: January 17, 2010, 06:10:51 am »
My coffee is a Tushita Heavenly blend of 1/3 cup decaffeinated coffee : 2/3 cup of hot chocolate.

(You may want to write this down so you will remember.)

Note1: When using paper or styrofoam cups from gas stations or fast food stores like DuncanDonuts, dispense the hot chocolate into your cup first when estimating proportions without the precision of a measuring cup, because these cylindrical cups are made to look like conic sections and volumes vary from bottom sections to top sections with the top section being of wider diameter. If you are using a plain old coffee cup such as you would use at home, the cylinder diameter is uniform, meaning that the top section is the same as the bottom section in diameter.

(Are you writing this down?)

If you are in a restaurant that has hot chococlate made by mixing a powdered packet of hot chocolate, then ask them to make your hot chocolate with their usual service of decaffeinated coffee instead of mixing it with hot water.

If you are ordering your hot beverage to go, specify that you want it with a lid and double check the tightness of the lid. Reason: Hot chocolate makes a horrible sticky mess on the upholstery of your car, whereas coffee itself is a very good solvent, especially when hot and will actually help you to clean things up.

If you are in a restaurant that has hot chocolate coming out of one of those machines you find in gas stations or fast food restaurants, then blend one third decaffeinated coffee and two thirds hot chocolate as you would at home.

Making your own hot chocolate powder mix

(You should write this this down for sure!)

I make my own hot chocolate powder mix at home using the ingredients in ratio and proportion indicated as follows:

1 cup Hershey's powdered dark baking chocolate.
2 cups Splenda® (for diabetics) or 2 cups of sugar.
1 cup of non-dairy creamer. I like French Vanilla.
1/8 cup iodized salt
1/8 cup cinnamon

When making hot chocolate with decaffeinated coffee at home I add ¼ cup of the above formulated compound to one cup of hot decaffeinated coffee.

Note2: Always add the powdered mix to the hot coffee, otherwise you will end up with a soggy lump in the bottom of your cup. Mix well using a spatula or teaspoon till you have a homogenous mixture.

Note3: The combined mixture is a colloidal suspension and the complex colloids suspended in water are subject to the influence of gravity, meaning that if you let it sit for some time, it will not only get cold as would any beverage, but the solids not in solution will precipitate to the bottom. Therefore, keep a tea spoon with you and mix as required.

It’s really, really good. Give it a try. (Enjoy!)
What Makes an Elder? :
A head of gray hairs doesn't mean one's an elder. Advanced in years, one's called an old fool.
But one in whom there is truth, restraint, rectitude, gentleness,self-control, he's called an elder, his impurities disgorged, enlightened.
-Dhammpada, 19, translated by Thanissaro Bhikkhu.

Offline Ron-the-Elder

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Re: Hot Chocolate in Coffee
« Reply #1 on: January 17, 2010, 06:13:01 am »
A friend of mine who lives in Australia was concerned about the amount of salt to which I replied:

"For my taste 1/8 cup in the total mixture of 4 1/4 cups is really not that much salt, but you can cut that in half if you want or use no salt at all and season to taste once your hot chocolate in coffee is made.

The purpose of the salt is to peak, brighten, or sharpen the flavor. Since taste is a very personal thing, by all means experiment.

If you think about the total amount of powder used, slightly greater than Four Cups, the total percentage of salt is 1/8 :4 1/4 = 0.029 cups.

To help visualize in one's mind the actual amount of salt in each serving begin by asking, "How many servings are available in the total mixture?" Answering this sage question the mindful Buddhist Cook perceives the total amount is 4 cups without salt and cinnamon, and the amount of the prepared cocoa mixture added to a 2 cup mug of steaming coffee is 1/4 cup.

Calculating:

4 cups / 1/4 cup= 16 servings

1/8 cup of salt / 16 servings = 0.008 cup salt (ignoring the cinamon)

It is hard for the human mind to comprehend 0.008 of a cup, so to aid the mind further with its comprehension let's use everyday common kitchen measuring amounts in our calculation as well.:

1/8 cup = 1.5 table spoons
1 table spoon = 3 tea spoons

3 tea spoons x 1.5 = 4.5 tea spoons of salt in the total mixture.

4.5 tea spoons/16 servings = 0.3 tea spoons of salt per serving. Or, 0.15 teaspoons of salt in a cup of coffee. 0.3 tea spoons in a two cup mug of coffee.

But, this proportion is arbitrary. At your suggestion, let's cut it back by eighty percent allowing only one pinch (1/16th of a teaspoon) of salt per cup and see if that suits your needs.

Continuing our calculations:

Using ball-park figures, instead of 1/8 cup, which is 4.5 tea spoons, go with one tea spoon and see how you like it. If it doesn't taste good to you, then increase the amount of salt teaspoon-wise until it satisfies your taste and go with that ratio when preparing the cocoa mixture in the future.

If this reduced amount is still too much for you, because of health issues such as hypertension (high blood pressure) for example, then just don't add any salt. But, I would think that a little extra salt would help out with the excessive heat in The Outback this time of year in Australia, due to all the sweating, which uses up our sodium reserves. But, the question arises, "Why would you be drinking hot cocoa and coffee if the weather Down-Under is so oppressive?"

Another consideration might be that you may want to keep the mixture around for emergencies, say for the eventuality of a cold snap arising in the early morning when you are in the bush running down kangaroos or feeding the Koala bears, or in case a crocodile attacks you while fishing along the shore of a brackish outlet to the ocean.

In the latter case for example you could throw the cocoa powder into the eyes of an attacking crocodile, perhaps saving your life as a result. The more salt in the mix the better in that case. Extra salt would act as an eye irritant, admittedly not as effective a deterrant as mace, or pepper spray, but it just may give the hungry old great green maneater pause long enough for you to escape, thereby preserving your arm or leg for better uses than feeding the crocs. Perhaps the old amphibious carnivore will even be pleased to sip a bit of the mixture as it spreads and is suspended in his watery surrounds.

Who knows?

As Buddha said (paraphrasing): Contemplation of ultimate karmic effects is to be avoided, as it leads only to madness." Better to just leave out the salt and avoid fishing in waters harboring hungry crocodiles.

Hope this helps. Let me know how you make out. "
What Makes an Elder? :
A head of gray hairs doesn't mean one's an elder. Advanced in years, one's called an old fool.
But one in whom there is truth, restraint, rectitude, gentleness,self-control, he's called an elder, his impurities disgorged, enlightened.
-Dhammpada, 19, translated by Thanissaro Bhikkhu.

Offline lowonthetotem

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Re: Hot Chocolate in Coffee
« Reply #2 on: January 18, 2010, 09:46:30 am »
I tried to at least cut down on sugar.  I never consumed that much of it anyway, hevaing given up soda as a kid.  The only sugar that I really had came in coffee.  I switched to a less refines sugar, which was not as sweet.  To jazz up the my coffee, I add a teaspoon of unsweetened cocoa.  It is quite good and has many antioxidants from what I understand.

 


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