Problem with making chocolate milk. Any ideas?

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Thanks.

Most people don't use cocoa for cold chocolate milk, but if you put
your cocoa in your glass and add only a tablespoon or so of milk, you
can mix that together and then add more milk. Cocoa is nearly
impossible to mix into a liquid unless you use this method!!

merryb said:

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Quoted message said:

Most people don't use cocoa for cold chocolate milk, but if you put
your cocoa in your glass and add only a tablespoon or so of milk, you
can mix that together and then add more milk. Cocoa is nearly
impossible to mix into a liquid unless you use this method!!

Perhaps mixing the cocoa in a T. of boiling water first then adding the
cold milk?

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Thanks.

Cocoa powder is for hot chocolate. Try looking for a combination chocolate
powder and sugar, like Quik or maybe Hershey's. They also sell cold drink
chocolate mixes in the form of syrup. For a real blast from the past (doubt
you're old enough for it) try Ovaltine.

Jill

Goomba38 said:

merryb said:

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly.  Is there a way of making chocolate milk that
avoids this?  I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily.  Is this the best one
can do?

Most people don't use cocoa for cold chocolate milk, but if you put
your cocoa in your glass and add only a tablespoon or so of milk, you
can mix that together and then add more milk. Cocoa is nearly
impossible to mix into a liquid unless you use this method!!

Perhaps mixing the cocoa in a T. of boiling water first then adding the
cold milk?

The lady wins a chocolate cee-gar! Chocolate milk is typically made
by mixing milk with chocolate syrup. So if cocoa powder is first made
into a paste by mixing with hot liquid it will more easily blend with
cold milk.. but still it won't blend very well as the cocoa particles
will only be suspended in the milk, encapsulated actually, therefore a
good deal of the chocolate flavor will not be realized. It's much
better to use the cocoa powder to make a chocolate syrup and then use
that to make chocolate milk.

CHOCOLATE SYRUP

This syrup is delicious over ice cream or as a base for an intense hot
chocolate (heat 1 cup milk with 1/3 cup syrup).
Active time: 10 min Start to finish: 30 min

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Bring water and sugar to a boil, whisking until sugar is dissolved.
Whisk in cocoa and salt and simmer, whisking, until slightly
thickened, about 3 minutes. Remove from heat and add vanilla, then
cool (syrup will continue to thicken as it cools).

Makes about 1 1/2 cups.

Gourmet
The Last Touch
February 2003
---

Sheldon

kilikini said...

Quoted message said:

merryb said:

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Thanks.

Most people don't use cocoa for cold chocolate milk, but if you put
your cocoa in your glass and add only a tablespoon or so of milk, you
can mix that together and then add more milk. Cocoa is nearly
impossible to mix into a liquid unless you use this method!!

I agree. Almost make like a roux with the chocolate and milk and then
slowly add more milk while stirring.

kili

What, no Hershey's? Bosco? U-Bet? Nesquick? Or Ovaltine, even?

And there's always Yoo-Hoo by the can or bottle.

I think of cocoa powder as the bitter dark chocolate baking powder.

Andy

jmcquown said...

Quoted message said:

try Ovaltine

JINX!

merryb said:

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Thanks.

Most people don't use cocoa for cold chocolate milk, but if you put
your cocoa in your glass and add only a tablespoon or so of milk, you
can mix that together and then add more milk. Cocoa is nearly
impossible to mix into a liquid unless you use this method!!

I agree. Almost make like a roux with the chocolate and milk and then
slowly add more milk while stirring.

kili

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

You have to make the cocoa powder into a paste first with a little
milk... and if you want to add sugar (I assume you will) this is the
time to add it... Mix it all up together and add milk gradually -
otherwise you'll never get all the cocoa to mix in.

Andy said:

jmcquown said...

Quoted message said:

try Ovaltine

JINX!

don't forget that other stuff... malted milk

jmcquown said:

Andy said:

jmcquown said...

Quoted message said:

Quoted message said:

try Ovaltine

Quoted message said:

JINX!

don't forget that other stuff... malted milk

Do you mean balls, as in WOPpers... or Horlicks, I love that word...
nappy haired hor licks! hehe

http://horlicks.com

I know it's Whoppers, but...

Sheldon

Sheldon said:

jmcquown said:

Andy said:

jmcquown said...

Quoted message said:

> try Ovaltine

Quoted message said:

JINX!

don't forget that other stuff... malted milk

Do you mean balls, as in WOPpers... or Horlicks, I love that word...
nappy haired hor licks! hehe

http://horlicks.com

I know it's Whoppers, but...

Sheldon

LOL no, just chocolate malted milk. I was a soda jerk once upon a time.
You may dream about whatever you wish 🙂 Great old movie on PBS right now,
'Marty'. Ernest Borgnine. Circa 1955 or thereabouts.

Jill

On Fri, 20 Apr 2007 23:08:25 -0500, "jmcquown"
<[email hidden]> magnanimously proffered:

Quoted message said:

Sheldon said:

jmcquown said:

Andy wrote:
> jmcquown said...

>> try Ovaltine

> JINX!

don't forget that other stuff... malted milk

Do you mean balls, as in WOPpers... or Horlicks, I love that word...
nappy haired hor licks! hehe

http://horlicks.com

I know it's Whoppers, but...

Sheldon

LOL no, just chocolate malted milk. I was a soda jerk once upon a time.
You may dream about whatever you wish 🙂 Great old movie on PBS right now,
'Marty'. Ernest Borgnine. Circa 1955 or thereabouts.

Jill

And in the summer I used to hang out at the corner drug store which
had a soda bar. My favourites were a "Black Cow" (coca-cola and
vanilla ice cream, and probably politically incorrect now) and a
chocolate malted milkshake. Think I'll put a bottle of Horlicks on the
shopping list for next week.

Oh ... banana splits were right up there too.

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Thanks.

Use syrup.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Cocoa powder does not make good chocolate milk. use it to make chocolate
syrup. The recipe is probably on the side of the can. It takes just a few
minutes, and you can use it for other things too.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

Get a Mr. Coffee "Cocomotion" machine--making chocolate milk becomes as easy
as making hot cocoa, pouring the hot cocoa into a heat-safe pitcher, and
then putting the pitcher in the refrigerator until the hot cocoa has become
cold.

If the powder settles to the bottom of the pitcher after the hot cocoa has
cooled to become chocolate milk, then only a light amount of stirring is
necessary before pouring the chocolate milk into a glass, but the powder is
never lumpy even if it does settle to the bottom.

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some cocoa powder, and when I mix it in milk, it ball up, even
after I mix thoroughly. Is there a way of making chocolate milk that
avoids this? I was thinking of using a metal mesh strainer to make
sure the cocoa powder could not ball up easily. Is this the best one
can do?

You're using real cocoa powder instead of a chocolate mix?

In either case, muddle your chocolate in a small amount of milk to
make sure it combines and you've eliminated the lumps. Then add the
rest of your milk. Plopping a gob of chocolate into a huge amount of
milk is just asking for lumps.

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