Chocolate quality and its taste varies widely. Instead of syrups, make some quality beverages. You can use quality dark chocolate and melt it with the steam wand. Also, as stated above, most of those commercially made beverages have a lot of added sugar as well as increased fat content. We often refer to them as hot milk shakes.
Also, look at it this way. You can buy Jack Daniels and like it, but when tasting Macallan you might be put off at first. Try getting use to properly made beverages so that the fast food tastes bad to you.
DeanOK Senior Member Joined: 24 Sep 2012 Posts: 764 Location: OK Expertise: I like coffee
Espresso: QM Vetrano 2B Grinder: Fort'e GP
Posted Fri Mar 22, 2013, 6:34pm Subject: Re: McDonald's makes better Mochas than I do
I just made a caramel mocha. I usually use Hershey's syrup for chocolate, but tonight I used Starbucks Mocha Powder (about a teaspoon). For syrup, I used 1.5 oz Torani Classic Caramel. Espresso was a double shot, and I steamed about 6 oz of whole milk.
It was not nearly as good as the McDonald's mocha I had this morning. I will say it was not nearly as sweet and the caramel flavor was not as strong either.
Yes, I do know I like the milk drinks... and it's becoming obvious that the coffee flavor, while important, is not the only flavor that drives my pallet.
Commenting on same things I mentioned earlier in this thread, I did see that Elemental now sells their coffee in an online store... so I do now have a source. I may give them another try.
From McDonald's web site: At McDonald’s McCafé, you can choose between several gourmet coffee choices: cappuccinos, lattés, and iced and hot mochas. They’re brewed with rich, bold espresso and made with real steamed milk, real chocolate and whipped cream.
Posted Fri Mar 22, 2013, 7:13pm Subject: Re: McDonald's makes better Mochas than I do
- I usually use Hershey's syrup for chocolate - tonight I used Starbucks Mocha Powder - Torani Classic Caramel. - Espresso was a double shot, - and I steamed about 6 oz of whole milk. .... It was not nearly as good as the McDonald's mocha .
The espresso - If it didn't taste good straight, it won't help the quality of the finished beverage. Since we can't taste it, you have to be the judge. The Milk - The quality of the milk also matters. Cows raised better with less stress and fed higher quality feed give better milk. The rest of the ingredients I wouldn't allow into my home. Even my dogs eat food that is preservative-free. The cats as well, I believe. Just saying.
Modern "science" can make cat littler taste like chocolate, but that doesn't make it food. Don't mean to preach (much), but the actual ingredients of the MacDonald's product could be a lot of things. Added sugar and fats with artificial flavorings can go a long way towards making a low quality beverage taste quite good. Quite the same, at least to some extent, can be said of Starbies, although between the two. the Bucks seems to have a number of products that are natural, at least more so.
But if that is the direction you are going, lots of sugar, whole milk, a quality chocolate would make instant coffee taste good.
From their website nutritional calculator: Medium carmel lattee 230 Calories (Not as much as I thought, but still a 'treat' not something you should be drinking regularly; same as a kit-kat bar) 6g fat (5g saturated; 0.2g trans-fat) 31g sugar
You can try to match the fat and sugar content by ingredient labels if you so choose; I'd not be making this a daily beverage.... Certainly for those with multiple drinks of coffee daily, this would be a huge (pardon the pun) mistake
EDIT: Sorry that was for Tim Horton's. Here is the one for Micky D's: Medium Carmel Mocha 390 Calories (Even Worse) 14g Fat (8g saturated) 50g Sugar
Yikes! Try adding that much sugar at home (weigh it out) and see what it looks like; may make you evaluate how difficult it would be to taste how GOOD the COFFEE is.
It is hard to add something sweet without there being a ton of sugar, I guess the nature of being sweet. 2 Tbsp of Ghiradelli chocolate sauce is 24g of sugar and .5g of fat, I will use 3 Tbsp for a mocha or hot chocolate the rest of the fat is milk dependent. my sugar in the raw weighs 10g per Tbsp, 2.5 Tbsp of sugar in my 2 Tbsp of chocolate sauce.
There is a good Alton Brown recipe for room temp stable chocolate sauce that is good for a week to two and fairly simple to make. Click Here (www.foodnetwork.com)
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