Log in

No account? Create an account
12 September 2012 @ 10:13 am
What is the best syrup for making chocolate milk?
Tags: ,
I'm feeling: hungryhungry
The other side of Delirium: Puppy!taura_g on September 12th, 2012 02:14 pm (UTC)
Oh, I'm terrible...
I've never appreciated anything better than good ol' Hershey's syrup.

There's probably a lot of childhood nostalgia built into that, but there you go.
... in a handbasket: Dubious hephalumpinahandbasket on September 12th, 2012 03:05 pm (UTC)
Re: Oh, I'm terrible...
Seconded, though prosicated will probably retch if she hears me say it. :D
Chipceo on September 12th, 2012 02:32 pm (UTC)
Cocoa powder and sugar. Adjust to taste. (I like it with fairly minimal sugar; my elder son has a decidedly different opinion.)
unintentionally intimidatingcoraline on September 13th, 2012 06:41 pm (UTC)
cocoa powder doesn't really stay suspended in cold milk! or am i doing something wrong?
That Chick with the Evil Laughsparkymonster on September 12th, 2012 03:25 pm (UTC)
Highlawn Farms chocolate milk is amazing, FYI. The milk is all from Jersey cows. I don't really like milk, and I like this
ruthless compassion: tastyaroraborealis on September 12th, 2012 03:32 pm (UTC)
Yeah, that's far and away the best chocolate milk I've had. This question is inspired by my inability to find chocolate milk this morning.
existential hot showerveek on September 12th, 2012 03:40 pm (UTC)
This is dangerous knowledge for me. Thank you! :D
That Chick with the Evil Laughsparkymonster on September 12th, 2012 03:46 pm (UTC)
Also if you whip their heavy cream it will turn to butter in the mixer if you blink. IT IS DELICIOUS.

Whole Foods & Pemberton Market carry their regular dairy. Whole Foods at Alewife & on Prospect in Central have the chocolate milk (not all of them do)

Edited at 2012-09-12 03:49 pm (UTC)
evolution, and some other stuff: cloud and skyjacflash on September 12th, 2012 04:17 pm (UTC)
What you said -- I don't drink milk, but I love this. Not only is it a grassfed all-Jersey herd, but the chocolate milk is sweetened with dextrose instead of HFCS. It's my all-time favorite post-workout drink.
DancingWolfGrrldancingwolfgrrl on September 18th, 2012 08:51 pm (UTC)
Also, for the record, the Cocoa Metro chocolate milk, which I can often find at Whole Foods.
harimad on September 12th, 2012 04:09 pm (UTC)
Easily available: Hershey's
Not easily available: Hershey's malted
Fancy dancy: I hear there's a Guittard syrup but I've never actually seen it

I prefer syrup to cocoa powder + sugar, as I find the powder gives the milk a slightly bitter edge. If I don't have syrup I'll melt chocolate instead, a very thin ganache I guess.
Stable Strangeletcuthalion on September 12th, 2012 04:30 pm (UTC)
E. Guittard is my favorite Bay Area chocolatier! I haven't heard of them making a syrup, and their website doesn't mention it either, but they've been making chocolate here for a very long time - so maybe they once offered it but discontinued it 5, 25, or 125 years ago.
sarahshevettsarahshevett on September 12th, 2012 04:54 pm (UTC)
If it has to be syrup, I'd choose Bosco if I could find it out here. Second syrup would be Fox's U Bet.
I prefer powder; Nestles.

My so does not like chocolate milk; I think this is in human. Who doesn't like chocolate milk? It's milk ( our own goats'fresh, raw) with Chocolate added! How could that be resisted?
E. K. Mangosteenmangosteen on September 12th, 2012 07:17 pm (UTC)
U-Bet, if you can find it. Easy in NYC metro... don't know about up here.
maebethmaebeth on September 13th, 2012 02:15 am (UTC)
maple. Why ruin a good drink with chocolate???
maebethmaebeth on September 13th, 2012 02:16 am (UTC)
Which by the by, is a completely untrue sentence because i don't like milk no matter what you put in it. But if I did it would be maple. Or if I was eating ice cream, then maple.
heinleinfanheinleinfan on September 13th, 2012 02:05 pm (UTC)
I'm in the camp with those that make their own from cocoa and sugar, but I also add in a pat of butter when I'm making mine up. (I make batches in a 12 ounce jar so I can have chocolate milk on demand.)
I like a darker bite to my chocolate in general, and my chocolate milk, so I like being able to make it more of a dark chocolate syrup.

I've recently made a batch with honey instead of sugar because, well, I've got a couple gallons of that now. (Yay bees!) It was good, but was very different from the chocolate milk I'm used to, so wasn't as satisfying for that particular craving. I think next time I make some with honey I'm going to throw in a dash of cinnamon and use it mostly for making hot cocoa.

As for what type of cocoa, I'm sure there's all sorts of gourmet baking cocoa one could find in stores in MA, but I do recommend the baking cocoa from Dean's Beans. http://www.deansbeans.com/ It's *very* good, and the company does amazing work with fair trade coffee and cocoa growers and whatnot, and I like to support them.
emily: tastyshut_it_already on September 13th, 2012 11:10 pm (UTC)
I'm late to the party
But Hershey's now makes a "special dark" syrup that is much better than their regular stuff. It's usually available at the stop-n-shop.