elfs | Important discoveries!

1. Commercially produced chocolate milk has twice the calories, ounce for ounce, as Coca-Cola. It is mostly sugar.

2. However, as a creamer for coffee, chocolate milk is horrible. Yuck!

Current Mood: disgusted
Current Music: Mars Lasar, Your Eyes, Password Protected

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From:

cabrius.livejournal.com

It might vary by brand; the type of chocolate milk I usually find here is about 50% higher (320cal/500mL, versus 215cal/500mL for Coke). A lot of fruit juices are also quite high, despite their healthier image.

I was still surprised that chocolate milk was even that bad back when I researched various foods, so I've been getting the small cartons instead of the large. :-(

From:

jenkitty.livejournal.com

What brand of chocolate milk are you using? The Wilcox might work well; higher fat content. It's like drinking melted ice cream. I'm going to try making ice cream out of it this summer.

From:

elfs.livejournal.com

The brand we have available here is the Darigold brand. It tastes okay by itself, but added to chocolate it didn't working. I was thinking, okay, it's got too much sugar, and put a heaping teaspon of sugar in my coffee, so this'll work, right? Nah... too bitter, not right at all.

The Wilcox might work, but I think I'll stick to straight creamer for a while.

From:

mouser.livejournal.com

3. Well, as a creamer for coffee, Coca-Cola is MUCH worse.

From: (Anonymous)

Okay, I gotta post, and of all the subjects, I can't believe its about coffee; the chocolate part, not so hard to believe.

My boss, a Certified Executive Chef (I'm only including his job as a reference point), likes to mix chocolate syrup, half and half, and sugar in his coffee. FYI, he makes good food, and has a fairly good palate. His kid, well, one of them, likes it also.

Kathleen

From: (Anonymous)

PS Also, let's not forget the classic-- use coffee instead of hot water to make hot cocoa. Pretty tasty, but the real secret is always add half and half to it, either to the coffee or water based hot cocoa (which instantly gives hot cocoa a richness that hides the water origins).

Kathleen