My own admittedly non-scientific
experiments with chocolate milk in an elementary school setting have been that when offered a choice of sweetened vs. white milk, almost nobody chooses regular milk.
Not exact matches
I've
experimented with different plant - based
milks for making vegan hot
chocolate, but keep coming back to plain almond
milk.
After
experimenting with all sorts of different formulas, our Flavor Gurus decided that almond
milk provided the best «blank canvas» for the delicious brownies, caramel, nuts, and
chocolate we sourced.
Well, I changed my mind and
experimented using a combination of all - purpose flour and cake flour to guarantee a tender crumb to go
with the rich
milk chocolate chips.
I tried everything, including 1 %, 2 %, skim, whole, YoJ, strawberry,
chocolate, then I finally just started
experimenting with different juices to add to the
milk.