Over-hyped coffee

casimendocina · 03-18-2011, 05:07 AM

Quote:

Originally Posted by Aliantha

I don't usually care too much about coffee but I do love a Gloria Jeans Latte. They're my favourite.

No-one, chain or not, does a hot chocolate like Hudsons.

Aliantha · 03-18-2011, 09:42 PM

Quote:

Originally Posted by casimendocina

No-one, chain or not, does a hot chocolate like Hudsons.

I don't think we have Hudsons up here. If we do I've never heard of them.

There's a place at stanthorpe which is basically a little sweets shop way off the beaten track, and they do the best hot chocolates I've ever had in my life. I asked what the secret was, and apparently they slightly thicken them with potato starch which is what makes them seem so rich and delicious.

casimendocina · 03-19-2011, 09:37 AM

Quote:

Originally Posted by Aliantha

I don't think we have Hudsons up here. If we do I've never heard of them.

Just had a look at the website and there's about 7 Hudsons outlets in Queensland including at Brisbane airport. They use powder rather than syrup for their hot chocolates and put in loads of marshmellows which although not Pascal still work quite well when melted.

Urbane Guerrilla · 03-20-2011, 10:58 PM

Quote:

Originally Posted by Aliantha

. . . best hot chocolates I've ever had in my life. I asked what the secret was, and apparently they slightly thicken them with potato starch which is what makes them seem so rich and delicious.

Huh. Peruvian champurrado. Sorta.

Urbane Guerrilla · 03-22-2011, 02:07 AM

Champurrado

And an illustrated how-to

Comes off sort of like a drinkable edition of some kind of chocolate pudding. Usually served warm. Flavor is usually rather delicate, and is none the worse for the addition of some cinnamon as well. Mexican chocolate often adds cinnamon anyway. And you can put more chocolate in! Even hot chiles -- powdered.

"Piloncillo" is just little conical sugarloaves of brown sugar, honey-brown affairs about as long as your index finger and twice as thick. Hard as a rock and quite difficult to grind or break up into anything sprinkleable. Brown sugar or brown half-and-half with Demarara/turbinado/blonde sugar is a good equivalent for flavor.

03-22-2011, 02:07 AM	#5
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Champurrado And an illustrated how-to Comes off sort of like a drinkable edition of some kind of chocolate pudding. Usually served warm. Flavor is usually rather delicate, and is none the worse for the addition of some cinnamon as well. Mexican chocolate often adds cinnamon anyway. And you can put more chocolate in! Even hot chiles -- powdered. "Piloncillo" is just little conical sugarloaves of brown sugar, honey-brown affairs about as long as your index finger and twice as thick. Hard as a rock and quite difficult to grind or break up into anything sprinkleable. Brown sugar or brown half-and-half with Demarara/turbinado/blonde sugar is a good equivalent for flavor. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 03-22-2011 at 02:29 AM.

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