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26 May 2009 @ 01:51 pm
chocolate (soy) milk  
I have discovered a somewhat healthier way to make very chocolatey milk, soy or otherwise.

I prefer to mix it in the blender so it mixes better.

Put soy milk in the blender and start blending. Add cocoa powder until it looks a little darker than typical chocolate milk. Taste, and add a bit of sugar until it tastes how you like. If you aren't used to much sugar, you can get away with a lot less sugar than you'll find in typical chocolate milk / chocolate soy milk, and at the same time you can make it chocolateyer. Kind of a dark chocolate like flavor. Mmm.
 
 
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Koukou on May 26th, 2009 10:01 pm (UTC)
Ooooh, a FOOD post! (off topic! NOM NOM NOM 4 FUD!)

There is actually a great way to mix the chocolate powder when you don't have a blender available (or don't want to clean one). As I've discovered, if you add the powder first, and then a small bit of liquid (soy/milk), you can mix it more evenly and end up with a smooth paste. Then, add the rest of the liquid and mix gently, taking care to scrape the around the sides.

This is a particularly useful technique for cake batter and other powders and it does not produce as much bubbles as using a planetary mixer. Using a whisk in the second step can enhance the mixing; alternately, you can add the liquids gradually.

I use different kinds and brands of cocoa powder for chocolate milk, currently Ghirardelli sweetened cocoa powder, but usually with an extra-milkfat dairy base. Make with whole milk or blend in added heavy whipping cream, half-and-half. Mmm, healthy choices >_>.

I do like the soy green tea lattes that my barista friends have taught me: 16oz. soymilk, a scoop of ice, 2 teaspoons of matcha on top of the ice, and shake.

(A Grande at Starbucks is filled to the second line on a cold cup, ice to the top, then two scoops of matcha plus a flat lid. Grasp the cup by the top and spin it laterally with your wrists, as if drawing circles with the bottom of the cup. You are now a barista!)

Biggest problem, I am STILL looking for cheap commercial sources of pure foodservice-quality matcha. I don't want "latte mix", I don't want elite-organic-certified Japanese matcha, I just want a super-cheap, generic white 10lb can, the likes of which are typically found on restaurant shelves across America. Plus, soymilk is limited to the ready to drink juice available at Asian supermarkets by the gallon, and supermarket faux-milk in a box. Either too water or too thick, and please NO %が#*∂x2&!!! VANILLA FLAVOR!!!

Ah, when you're done, blenders & mixers clean easily by filling the container to 2/3 water, a splash of soap and blend/mix on low.
ashi: kasumiashi on May 26th, 2009 11:09 pm (UTC)
Thanks, nice suggestions!

I have found the method of adding a bit of liquid to a lot of powder and gradually adding liquid works rather well. The blender method is handy if you don't know how much of various powders you want to add and want to taste as you go. :) I've pondered since making the chocolate soy milk earlier that I may want to repeat the same procedure and actually measure everything.

I even found the mix was rather tasty before I even added any sugar. Soy milk does have a bit of sugar, probably to mimic the lactose in cow milk.
Debbiecheesybunny on May 27th, 2009 04:56 am (UTC)
I have a cup thingy that has a little paddle that spins and mixes the chocolate milk for you. It's awesome and a bit less cumbersome to clean/use than the blender.
Koukou on May 27th, 2009 08:01 pm (UTC)
Laboratory heaters are great for this. They don't spin very fast, but they have a plastic-sealed magnetic "pill" you drop in and it will stir for you.
ashi: ai-khan!!!ashi on May 27th, 2009 08:11 pm (UTC)
Ooh, those are cool. I wonder how much they run. They used to use those at Maxtor with who-knows-what chemicals. :)