To want a HOT chocolate?

[AlwaysTheBabysitter]

I know it's me and that I'm an uncultured swine with an asbestos mouth, but I'm starting to feel disappointed whenever I try out a lovely, independent shop which prides themselves on doing a spectacular hot chocolate, only to be given a cup of (admittedly delicious) lukewarm chocolate instead. Which is no good when I want to sit and savour it, and do the whole 'two hands around the mug, jumper sleeves dangling to my fingers' thing. Instead I end up having to gulp it down before it actually goes cold.

I did mention it at my local coffee shop when they started doing the same with their coffees, only to be told that it's the optimum temperature for the beans, and I've heard that the Hotel Chocolat Velvetiser produces lukewarm chocolate too. So I suppose the experts have spoken!

Looks like I'll have to stick to tea.

I always check it at the counter. If its too cool I ask for it to be reheated.

Applies to my flat white too.

My last place of work had a canteen that when you asked for extra hot, it was extra hot. They had to warn me not to burn myself! That was the only good thing about the place. The white chocolate mocha was to die for and only £2

I'm a barista.

As others have said, the burning point of milk is not much about 70 degrees so anything over this temperature will be burnt and sour tasting, with maybe some attractive brown flecks in it. If you like your milk burning hot and don't care about it being gross tasting/smelling then I'll happily make your drink extra hot for you (and by that I mean I'll heat it as hot as it will go without boiling/exploding all over my hands). That includes the milk for hot chocolate. Just tell them you really do want it extra hot!

What I won't do it reheat it in the microwave, I'd just remake it. No only would it be even more horrible tasting but we aren't even allowed to do that.

Also, the reason a PP might find it hard to get a really hot cappuccino is the foam collapses when the milk is too hot. It destroys the proteins that you need to help the foam hold up. If someone really wanted a super hot cappuccino I'd probably burn the shit out of super heat the milk and add hot water to the espresso to get it as close to boiling as I could 😂

Probably the reason why people can get really hot milk at home in a pan is you're heating it gradually. The sugars in milk burn really fast when you're using a steam wand.

Add Austria to the list - I once asked in a cafe if they served hot chocolate, got presented with a separate menu entirely devoted to hot chocolate.

The Leon chain, which I generally like, serves chocolate that's only barely warm.

@squashedalmondcroissant wow that's very detailed, thank you
And probably why I don't have the problem at home, I use lots or water and not much milk.

But don't you need something bad to happen first? Like breaking up with a perfect partner?

Have you tried adding a shot of espresso? I find hot chocolate a little too sweet so I often make a mix with coffee.

Weird, I have it heated to 80 by the baristas in our local Starbucks (3 different ones) and it's never tasted burned or has floaty bits in it

@Sexlivesofthepotatomen I think 80 is about the limit of being hot without being burnt. It can be done if you are skilled at it though.

It can be tricky to get it that hot without overdoing it with a manual steam wand, some Starbucks have automatic steam wands that are pre set to a certain temperature so will turn off automatically when they reach it, thus avoiding human error and burnt milk.

Skimmed milk is a whole different ball game and really hard to get good foam with whether it's extra hot or not (but especially if it's extra hot) because it lacks the protein and fat content needed for a good dense microfoam. Same with plant milks but again, if it possible if you are experienced at it.

Had one this morning with an McMuffin. Definitely the best hot chocolate!!

OP I hate to say this but you need to get used to cooler drinks.

Drinking piping hot drinks can cause oesophageal cancer.

I like hot tea but since I heard this, I drink much less of it, and try to let it cool a bit.

Drinking piping hot drinks can cause oesophageal cancer.

A doctor friend told me this some time ago, and I didn't want to believe it but it's true. (Not that drinking hot drinks directly leads to oesophageal cancer, but it does appear to add to the risk of developing it over time due to the damage potentially caused).

I still like my hot chocolate which I have maybe 1 or 2 a week so it's a risk I'll take.

I agree with the Velvetiser. I always have to heat it up in the microwave which is so annoying. Don’t know about coffee shops as haven’t been in one in ages but it doesn’t surprise me.

I also used to ask for my hot chocolate extra hot and feel cheated if I get a lukewarm drink which is cold before I finish it. These days, to save money, I make my own, which is much stronger chocolate and less sweet (using Truvia sweetener) than cafe drinks, in my thermal cup. I also add ground cinnamon and nutmeg in my drink - delicious! 🌹