Oh hi Jenny! I'm so happy you're enjoying this kind of videos 🌺 Have a lovely day (and your dad, too)

@@BiancaSaphira lol, Jenny can only watch the videos. Me, Dad was just sending a message for her to see. My daughter loves cooking from scratch and this fits well with her love of chocolate too!

@@BiancaSaphira I will tell Jenny your message too! Thank you very much!

@@LilmissJ111 That's what I was hoping for, that you can tell her. Thank you :)

To Jenny's Dad, thank you for posting for her. I really like watching cooking videos, too. Have a great day.

you wouldn't think comforting if you had to get up at the crack of dawn everyday to build a fire to cook and heat with...be thankful we only have to turn a knob or flip a switch on.

The fire was exceptionally good today!

모든 움직이는 움직임의 소리가 너무 좋아요💕

The historical ways fascinate me, that looks great

That's probably related to epigenetics and heritage. Years and years of crackling sound being associated with fire, food, safety from wild animal/human assaults...

I also think it should be fine milled oatmeal, and still a drink. In sweden we call it "välling" and its mostly toddlers who drink it (without chocolate). Since the second recipie say to make it as in the last recipie, I'm thinking it should be the finished chocolate, and the gruel is for diluting it for sensitive stomach's.

I'd correct you on one thing up there. Oatmeal is not a powder. It's a gloppy, gelatinous, gooey, weird kind of cooked substance you can give to little kids to play around with and hope they'll eventually put some in their mouths. Quick Oats (1 Minute Oats) start the same way the Rolled Oats (Old Fashioned Oats) - as regular whole oats. The way they're milled makes the difference. The later is just rolled out between heavy weights to flatten it - nothing more, nothing less. The former, however, is cut up a bit before being rolled flat, and is much easier on the digestive system. Both are better cooked than raw, but never use the Rolled/Old Fashioned oats raw for anything. Even in baking, they at least need to be soaked well prior to being baked up. You can get away with a lot more with the Quick/1-minute oats, but those are still better cooked or baked. I've learned all this from personal experience, the hard way, and I wish someone had droned on about it to me when I was much younger.

​@@justrosy5 OP is talking about fine milled oats, which are different from any type of rolled oats. The word "milled" gets used for many different cuts so that doesn't help with communication about it haha, but yeah OP is indeed talking about a powder, one which is more similar to oat flour than to the oats that get used for oatmeal

Cullen Skink? Very interesting! Love the Brit stuff. I'm going to look this up, cheers! 😊

​​@@n.d.7931 I think that's a type of fish. Ah, guess it's just a type of fish soup *

Another way to make it is to boil some water, add some alkalized (or "Dutched") baking cocoa powder to the boiling water, then let it cool a bit (to a drinkable temperature). Add things like sugar or stevia for sweetening it, milk or creamer (or the soy versions) for a nice texture (if you don't like it too chocolaty), and some marshmallows (if you have those available - they're largely made of gelatin, sugar, and tapioca starch), for a fun, sweet experience! A couple teaspoons of the cocoa powder to 8 oz (1 cup or 240 grams) of boiling water, before cooling it down to a drinkable temperature, is all that's really needed. Don't use cold or barely-warm water to mix cocoa powder into, though - the cocoa powder will never get mixed in, and you can accidentally breath it into your lungs through both your mouth and even your nose, if you try to drink it that way, because it's such a fine powder. If you get a puff of the powder in the air under your face, walk away and let it settle, then come back and use a small counter-top hand-broom to gently push it into a dustpan, before trying to clean it (with warm, soapy water). Never microwave chocolate or cocoa powder (or things containing them) for very long, as microwaving them too much ruins everything, sometimes including your cups/dishes. Chocolate/cocoa are fat-based (so fat soluble), which is why they don't mix well with cold water. Warm water melts the fats and releases enough of the actual cocoa powder that it can then mix in more smoothly. While adding sugar can help with this a little, it's really best to just use warm or hot water. Cold doughs work just fine though, because (if they have gluten, like with all purpose flour) they are sticky enough to just incorporate the cocoa powder into the dough. This works especially well if you mix the cocoa powder into the other dry ingredients before adding any liquid (or buttery) ingredients. Eggs and other emulsifiers make it easier to do that too, but they really aren't necessary if you do like I just said. Another thing to note is the high saturated fat content of chocolate, vs. the somewhat lower saturated fat content of cocoa powder. Saturated fat is very unhealthy (it's the source of "bad" cholesterol, vs. "good" cholesterol that results from unsaturated and polyunsaturated fats, such as are found in almonds, canola, olives, and avocados). Most people don't know this, but since you aren't familiar with chocolate, I figured you'd want to know about this too. Chocolate is something to be used in small amounts and not often. Cocoa powder can be used a bit more often (maybe a few times a month), in small amounts, but even that is about all, if you want to use it responsibly.

Hot chocolate is a common breakfast for kids in France

In Japan I loved the hot/cold chocolate served in Doutour.

Some things never change, like the enjoyment of hot chocolate 😋

Meh. Mines better.

@@baylorsailor they just said that

Actually what they had back then was much, much better than what we have now. Now it's mostly artificial. High fructose corn syrup. Highly processed. If you gave someone an Oreo cookie when they first came out a modern one, they would spit it out.

@@Anarchist86ed that's crazy but it's like still the same treat so this comment was absolutely pointless and irrelevant

I was just about to say this, agreed! Wonder if this is where no bakes stimmed from 🤔

I was thinking the same 😊

You said almost exactly what I was gonna say but you said it better

Not just Oaxaca, all parts of Mexico

@@fuchichuchi1805 good to know, i learned this method from an old abuela from Oaxaca 😁

@@p3acemak3r ☺️

In other parts of Central America too. They still have hot chocolate drinks in Nicaragua and an iced Cacao version too

@@12inter88 I know Ecuador also has a rich cacao tradition, since that's where chocolate was discovered and cultivated by indigenous peoples, so it only makes sense that adjacent American countries would do things similarly.

Thank you

thank you!

Are these chocolates sweetened or are they unsweetened

Thank you

If I want to make this in Europe, should I use regular dark chocolate or unsweetened baking chocolate, since I don't believe I'll be able to find those brands you mentioned?

I agree with your assessment of the receipt. And "weak stomachs" could be in reference to those who are lactose intolerant (although they likely wouldn't have known the cause at that time).

Pick me up on the way please!

@Phillip Banes No Europe is not a country and neither is North America. BUT, the way 'hot chocolate' is prepared and enjoyed in every country in Europe that I've travelled to and lived in, is the same. Just as the hot chocolate in Canada and the USA are the same. Mexico and central America have different receipts for chocolate beverages.

@Phillip Banes troll

That makes sense! A home made chocolate oat milk.

Brilliant.

Same feelings here.

Ive been cooking over a fire pit outside every week, it’s very pleasing.

@@ZachFish- I can imagine. I am looking forward of getting a home in the country to do that.

@@raquelmoore2084 Are you close to buying a home or is that something that’s probably still a few years out? Assuming you live in a town or city where you can’t build fires right now?

@@ZachFish- In a city. Saving money for a house with a fire pit in the country.

I think it is also more logical since the porridge already had milk in it.

Drop it by spoonfuls onto a baking sheet and bake until somewhat dry in a medium hot oven. Little granola-type bars will be your reward.

Thank you Linda.