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msilsby

Member since Oct 2010

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Reviewed Hot Cocoa

Oct 25, 2010 in Food Network Community Toolbox on Food Network

The reason a recipe exists is because it works. Of course granulated sugar won't work. Of course it won't be creamy without the cornstarch. Of course non-fat dry milk tastes terrible, there's no flavor in it. And coffee creamer? Really? If you're trying to get away from the chemical junk in commercial cocoas, why would you add more chemicals?...

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