Nestle's no longer makes the very best... chocolate milk
December 10, 2008 10:52 AM Subscribe
Replacement for Nestle's discontinued Double Chocolate Nesquik?
The last of my hoarded Double Chocolate Nestle's Quik will be running out soon, and it's time to find a replacement. The regular Nesquik is too sweet and not chocolatey enough, Hershey's Syrup is good for ice cream but has a slightly bitter taste, and YooHoo tastes too... artificial. I would prefer a chocolate milk powder over syrups or prepackaged chocolate milks. Obscure brands to try or recipes welcome!
The last of my hoarded Double Chocolate Nestle's Quik will be running out soon, and it's time to find a replacement. The regular Nesquik is too sweet and not chocolatey enough, Hershey's Syrup is good for ice cream but has a slightly bitter taste, and YooHoo tastes too... artificial. I would prefer a chocolate milk powder over syrups or prepackaged chocolate milks. Obscure brands to try or recipes welcome!
No joke, try chocolate soy milk. Very chocolaty without the cloying feeling that dairy can impart. Chocolate Silk is my favorite.
posted by o2b at 12:39 PM on December 10, 2008
posted by o2b at 12:39 PM on December 10, 2008
This is my hot chocolate recipe, developed after a winter of arduous experimentation. You're going to think this is too expensive and too much trouble, until you try it:
Warm 8 oz. of 2% milk in a saucepan, then use a Microplane to grind 1/3 of a Lindt 65% Madagascar bar into it, stirring with a wire whisk while doing so. If you want a non-alcoholic drink, you can pour this into a mug and stop there.
But I strongly suggest pouring 1/2 oz. amaretto and 1 oz. vanilla vodka into a mug first, pouring the contents of the saucepan into the mug after it, and then garnishing with whipped cream and cinnamon.
posted by Prospero at 1:04 PM on December 10, 2008
Warm 8 oz. of 2% milk in a saucepan, then use a Microplane to grind 1/3 of a Lindt 65% Madagascar bar into it, stirring with a wire whisk while doing so. If you want a non-alcoholic drink, you can pour this into a mug and stop there.
But I strongly suggest pouring 1/2 oz. amaretto and 1 oz. vanilla vodka into a mug first, pouring the contents of the saucepan into the mug after it, and then garnishing with whipped cream and cinnamon.
posted by Prospero at 1:04 PM on December 10, 2008
Response by poster: I'm mostly looking for cold chocolate milk recipes/ideas but hot chocolate recipes are more than welcome. I'll be trying all three ideas, keep 'em coming please!
posted by Soliloquy at 1:36 PM on December 10, 2008
posted by Soliloquy at 1:36 PM on December 10, 2008
We use Midnight Moo from Trader Joes. It's a syrup, though.
But now I want to try adding coco powder to chocolate malt Ovaltine...
posted by itesser at 4:50 PM on December 10, 2008
But now I want to try adding coco powder to chocolate malt Ovaltine...
posted by itesser at 4:50 PM on December 10, 2008
not exactly what you are looking for, but chocolate almond milk is crazy good
posted by 5_13_23_42_69_666 at 11:06 PM on December 10, 2008
posted by 5_13_23_42_69_666 at 11:06 PM on December 10, 2008
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I've been having hot cocoa that I make with hot milk 2 parts ghirardelli cocoa mix and 2 parts Droste cocoa. I'm not sure how well the Droste will mix into cold milk, but there seem to be a lot of recipies that suggest mixing it first with a little liquid to make a paste, then stirring in the rest of the cold milk.
posted by Good Brain at 11:07 AM on December 10, 2008