Comments on: Hot chocolate from scratch http://baliwhat.wordpress.com/2008/10/22/hot-chocolate-from-scratch/ I can, I shall, and in the future I will have done! I cannot be stopped! Fri, 11 Dec 2009 22:28:15 +0000 http://wordpress.com/ hourly 1 By: Dynah http://baliwhat.wordpress.com/2008/10/22/hot-chocolate-from-scratch/#comment-588 Dynah Sat, 11 Jul 2009 02:34:27 +0000 http://baliwhat.wordpress.com/?p=441#comment-588 The salt helps enhance the sweetness too...it's yummy. I almost want some right now, except that it's about 80 degrees! The salt helps enhance the sweetness too…it’s yummy. I almost want some right now, except that it’s about 80 degrees!

]]> By: WildKat http://baliwhat.wordpress.com/2008/10/22/hot-chocolate-from-scratch/#comment-587 WildKat Sat, 11 Jul 2009 02:05:04 +0000 http://baliwhat.wordpress.com/?p=441#comment-587 I know what you mean about the hot milk. It just isn't the same at all! I guess part of the reason hot chocolate tastes different than warm milk is that it is a bit salty. I'll have to keep this recipe in mind. I know what you mean about the hot milk. It just isn’t the same at all! I guess part of the reason hot chocolate tastes different than warm milk is that it is a bit salty. I’ll have to keep this recipe in mind.

]]> By: Anni http://baliwhat.wordpress.com/2008/10/22/hot-chocolate-from-scratch/#comment-451 Anni Thu, 23 Oct 2008 06:44:51 +0000 http://baliwhat.wordpress.com/?p=441#comment-451 How great that my recipe inspired you to make your first hot chocolate from scratch! We used to make it like this when I was a kid, only with cow's milk of course, and without added extracts. I don't think maple extract is available here (and I haven't seen hazelnut either). Maybe I'll use maple syrup as a sweetener the next time I make cocoa - thanks for the idea! How great that my recipe inspired you to make your first hot chocolate from scratch! We used to make it like this when I was a kid, only with cow’s milk of course, and without added extracts.

I don’t think maple extract is available here (and I haven’t seen hazelnut either). Maybe I’ll use maple syrup as a sweetener the next time I make cocoa – thanks for the idea!

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