How to Eat . . . Better

I tried a new technique tonight for making hot chocolate. The best hot chocolate is done in a sauce pan with a stick blender, it comes out creamy, and frothy. However, most of the time breaking out a saucepan and waiting for the milk to heat up isn’t worth it, so we just stick a mug in the microwave. Microwaving  hot chocolate often  leaves bubbles of powder that never dissolve no matter how much you stir it.

When cooks are blending flour into a sauce, they always make a roux first or a slurry first. Roux and slurries blend flawlessly into hot liquids. So this inspired me to try making a slurry before heating the whole mixture up. It worked out great.

Place the powder mixture into a mug and add roughly  2/3s as much milk. So if you use three TB of cocoa, then use 2 TB of milk. Mix this into a thick paste, until it is evenly blended. Then fill up the rest of the mug and place it in the microwave. When its done, all you need is a quick stir and all the powder will dissolve evenly.