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Rich Chocolate Ovaltine Maple Honey Mocha
Feb. 4th, 2010 06:17 pmRich Chocolate Ovaltine Maple Honey Mocha
Stuff Needed:
A container of Rich Chocolate Ovaltine (the blue container, not the malt).
Milk, cream, or both (I use whole milk or whole cream).
Honey (any kind of honey).
Maple syrup (the real stuff, not corn syrup).
Honey powder, cane sugar, or powdered sweetener of your choice (this is optional).
Coffee (duh).
Tall heat-resistant cup or measuring cup (doing this in a ceramic mug feels weird to me).
Instructions:
Make the coffee. I recommend a light or medium roast, since you want to bring out the chocolate flavor of the Ovaltine. I like to use a coffee press, myself. Let the coffee stand while you prepare.
In a tall cup, or a measuring cup -- really, any cup that can take hot liquids and is big enough to mix in -- scoop in the Ovaltine powder, a nice heaping teaspoon. Then add sugar or powdered sweetener if desired. Pour in the coffee, approximately eight to ten ounces, maybe more depending on taste. Stir vigorously. Stir well enough to let the Ovaltine really mix in. Add the honey and the maple syrup, just a splash or two of each. Stir vigorously. Add milk or cream to taste. Stir vigorously. Pour mixture into drinking cups or straight into a travel mug.
Personal note: I add a lot of milk or cream, enough to make the color of the coffee extremely light. This makes the blend taste very much like hot cocoa with a deep dark aftertaste. I usually just pour it into a travel mug, drink my fill, then add any in leftover coffee from my press and add milk to taste on top of that. I refrigerate the mug if there is anything left over. It's really good cold the next morning.
Keep in mind that this is all about personal tastes, so there are no exact measurements. Experiment and see how much of each ingredient works for you.
Stuff Needed:
A container of Rich Chocolate Ovaltine (the blue container, not the malt).
Milk, cream, or both (I use whole milk or whole cream).
Honey (any kind of honey).
Maple syrup (the real stuff, not corn syrup).
Honey powder, cane sugar, or powdered sweetener of your choice (this is optional).
Coffee (duh).
Tall heat-resistant cup or measuring cup (doing this in a ceramic mug feels weird to me).
Instructions:
Make the coffee. I recommend a light or medium roast, since you want to bring out the chocolate flavor of the Ovaltine. I like to use a coffee press, myself. Let the coffee stand while you prepare.
In a tall cup, or a measuring cup -- really, any cup that can take hot liquids and is big enough to mix in -- scoop in the Ovaltine powder, a nice heaping teaspoon. Then add sugar or powdered sweetener if desired. Pour in the coffee, approximately eight to ten ounces, maybe more depending on taste. Stir vigorously. Stir well enough to let the Ovaltine really mix in. Add the honey and the maple syrup, just a splash or two of each. Stir vigorously. Add milk or cream to taste. Stir vigorously. Pour mixture into drinking cups or straight into a travel mug.
Personal note: I add a lot of milk or cream, enough to make the color of the coffee extremely light. This makes the blend taste very much like hot cocoa with a deep dark aftertaste. I usually just pour it into a travel mug, drink my fill, then add any in leftover coffee from my press and add milk to taste on top of that. I refrigerate the mug if there is anything left over. It's really good cold the next morning.
Keep in mind that this is all about personal tastes, so there are no exact measurements. Experiment and see how much of each ingredient works for you.
