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Originally Posted by Fairygdmther
I don't agree with you. I make hot chocolate or cocoa with expensive Dutch processed cocoa which I mix with the sugar while dry to eliminate lumps, then add water to cook it (cocoa needs to be cooked), then after a few minutes cooking, I add milk or cream. If you try to cook cocoa in milk/cream, the scum will form on the top and it prevents the cocoa from being cooked properly. After adding the milk/cream, it only needs to be warmed, not hot enough to cook it. I also add a bit of real vanilla, and a tiny bit of salt to help bring out the flavor. I have never found a 'mix' to come close to my version. This way you can make it as strong or creamy as you like it.
Lynsie
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I don't deny that other people like it different. It's just that I prefer it with milk, and I've drank great hot chocolate made with milk in some restaurants, so it is possible.
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