Hot cocoa is a favorite for children, but adults are crazy about it too. As the weather turns colder, many college students turn to Eugene’s baristas for solace and a twist on this classic winter drink.
Any customer can customize their hot coco, but its knowing how to make it that turns a simple drink into an addictive creation.
At Dutch Bros., barista Kellie Gallagher said she and her fellow employees will accommodate any request for hot chocolate variations. Mexican hot chocolate is a popular pick at the shop, but Gallagher has her own favorite.
“I like extra-hot, mint hot chocolate — with lots of whip cream,” Gallagher said.
The baristas at the 11th Avenue and High Street Dutch Bros. use the company’s brand of chocolate milk. The baristas said the “Children’s Not So Hot” hot chocolate, is a top seller this time of year.
| HOT COCOA RECIPES “Chocolat” 7 ounces dark chocolate 2 cups heavy cream cinnamon whipped cream Directions 1. Melt chocolate and cream together in double boiler. 2. Warm until desired temperature is reached. 3. Pour into 4 mugs. 4. Top with whipped cream and a sprinkle of cinnamon. “Perfectly Chocolate” from Hershey’s 4 tablespoons sugar 4 teaspoons Hershey’s Cocoa A dash of salt 2 cups milk 1/2 teaspoon vanilla extract Directions: 1. Mix sugar, cocoa and salt in saucepan. 2. Pour in milk and bring to a boil for about 90 seconds. 3. Stir until well blended. Add vanilla. If you wish, add marshmallows while cocoa is still hot and stir until melted. 4. Pour into mugs and top with marshmallows. Source: Allison Parker and www.recipezaar.com |
Starbucks, which has multiple locations in Eugene including their shop on East 13th Avenue makes its hot cocoa with vanilla crème or caramel.
New Odyssey Juice and Java,
located on 10th Avenue and Willamette Street, uses Ghirardelli chocolate. Barista Walt Hunts
was quick to share his knowledge of hot cocoa.
“The quality of chocolate and the quality of the milk” are what matters most in hot cocoa, he said. He added that powders are better to use because they are more stable than syrup.
The most requested hot cocoa drink at New Odyssey is the regular hot chocolate with whip, but the chocolate can be white, cherry or raspberry. It also carries variations of the drink, such as Mexican or crème of coconut.
Mexican hot cocoa with a bit of cinnamon is a favorite of Espresso Roma barista Salvador Delatorre. Espresso Roma, at East 13th Avenue, uses a butter-and-chocolate mix, with whipped cream.
Hot chocolate is a healthy treat as well. According to a study from Cornell University, hot chocolate provides twice as many antioxidants than red wine and tea. Antioxidants contain cancer-preventing compounds and fight heart disease and aging. Hot cocoa is also low in saturated fat and a far better option nutrition-wise than a candy bar or other chocolate offering.
No matter which recipe you prefer, the sweet and creamy taste of hot cocoa is best enjoyed in this bitter-cold weather. It’s a must-have after hitting the slopes on the mountain or on a wintery afternoon.
