Nuked Hot Chocolate
原料
- Cocoa Powder 2 tsp
- Sugar 1 tsp
- Vanilla extract 1/2 tsp
- Milk 12 oz
调制步骤
Mix with a bit of milk (1 oz or so) in coffee mug. Nuke mug for about 30-50 seconds. Stir until the heated cocoa dissolves. Fill mug with milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.
微波热巧克力是一款用微波炉快速制作的无酒精可可饮品，将热水与热巧克力粉、巧克力糖浆和迷你棉花糖混合而成。这个名字幽默地表达了使用微波炉的制作方式，让这款饮品比传统的炉灶方式制作得更快。这是一款简单而令人感到安慰的甜蜜可可饮品。
History & Origins
Hot chocolate has roots stretching back to pre-Columbian Mesoamerica, where the Aztecs and Maya consumed xocolatl as a ceremonial beverage. European chocolate drinks became fashionable in the 17th century after Spanish colonisers brought cacao to Europe. The microwave method for home hot chocolate preparation developed in the late 20th century alongside the domestic microwave's adoption, with this specific recipe reflecting the convenience culture of that era.
Tasting Notes
Aroma: Warm cocoa, sweet vanilla, and fresh milk. Palate: Creamy and smooth with a gentle cocoa depth and a vanilla sweetness that makes it accessible and comforting; the sugar level is moderate rather than cloying. Finish: Clean and warm with a lingering cocoa and dairy richness.
Pro Tip
Nuke in two stages — first to dissolve the cocoa paste, then again after adding the full milk — and stir between each stage to prevent scorching and ensure a uniformly smooth texture.
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