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Homemade Nestle Quik

Does anyone know the proportion of cocoa to sugar in products such as Nestle Quik? Many recipes call for Nestle Quik as an ingredient and I won't buy it premixed. Thanks for your help.

Susan from Omaha, NE

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February 6, 20090 found this helpful

My guess is 2-3 teaspoons to 1 teaspoon cocoa powder, but it's obvious there is something else in there too.

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February 7, 20090 found this helpful

A recipe for one cup of homemade instant cocoa is:

1/2 Cup of powdered milk

1 to 2 Tablespoons of sugar

1/2 Tablespoon baking cocoa

mix ingredients together and

add 1 Cup of boiling water

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February 8, 20090 found this helpful

There are lots of cocoa recipes out there like the one suggested here, but I think Susan is wanting a chocolate powder mix, which goes in milk to make chocolate milk. I've never seen a recipe for this anywhere. It would be worth experimenting with, I think. I usually make chocolate syrup for them to put in milk.

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Anonymous
February 10, 20090 found this helpful

I use this recipe for hot chocolate and I imagine it would be just as good with cold milk ... I also add just a splash of vanilla flavoring/extract ...

1 heaping teaspoon Hershey's Unsweetened Cocoa powder, 2 heaping teaspoons sugar and two cups (16 ounces) milk ...

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February 10, 20090 found this helpful

Don't know if this will help, but the next time your in the supermarket look on the Nestle Quik can at the ingredients. This should give you an ideal what is in it. I have never seen it as a recipe or a copycat recipe.

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February 10, 20090 found this helpful

The ingredients on the can are:

sugar, cocoa(processed with alkali), whey, lecithin, artificial flavor.

I don't know how anyone could copy this at home unless they are good with chemistry.

My suggestion is to make your own chocolate syrup with cocoa, sugar and water.

You can make good cold chocolate milk with that and it works in recipes too.

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By guest (Guest Post)
February 12, 20090 found this helpful

I would bet if you took the standard cocoa and sugar measurments and put them in a food processor and processed them til they are fine like the Quik mix, you probably would get the same results.

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March 14, 20090 found this helpful

This is one problem I have not been able to solve either and it has been driving me crazy.

I won't buy Nestle due to their horrible world trade child labor travesties so, I have searched and tried many different recipes for homemade chocolate powder and have not found one yet that will dissolve instantly in milk. It leaves it on top of the glass no matter how long I mix it in the food processor, therefore the family will not drink it nor do they like the syrup. So when we can find it we buy Hershey's Powder, but I would rather make my own.

I,myself, warm up the milk just slightly and it dissolves most of the way for me.

This is the recipe I like the best

2/3C Cocoa

1C sugar or less if desired

dash of salt

If anyone finds a better one that dissolves let me know.

Scarlett from MD

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February 26, 20100 found this helpful

I have long wanted this recipe!

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March 10, 20100 found this helpful

Lecithin is a natural fat emulsifier - that's probably one reason why the original version doesn't float on top. The second is probably because it is so fine. The tip to pulse it in a blender or food processor may help. I'm going to purchase some lecithin next time I order vitamins/supplements.

By the way, I think cocoa processed with alkali is actually dutch-processed cocoa. I purchase my dutch-process cocoa from www.penzeys.com but you could find it at any good spice store.

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April 16, 20100 found this helpful

I tried mixing powdered sugar and cocoa and it turned out great! It tastes like Nestles quik. I use it in making shakes with ice cream. I estimated that I used 3/4 cup powdered sugar and 2 scoops from an empty Neslle quik container. You can adjust the proportions of powdered sugar and cocoa to your taste. I made a shake and it tasted like I had used the real Nestle Quik. It might work to make chocolate milk. You will have to try and see.

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October 9, 20100 found this helpful

If you add coffee creamer to the mix, it will dissolve and not clump up on top of the water.

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February 24, 20110 found this helpful

Right you are, lsmith2ca - Dutch cocoa is cocoa processed with alkali. Here is a great write-up of the differences between dutch and natural cocoa:

http://www.joyo  g.com/cocoa.html

Dutch cocoa has a yummy flavor. IMO, it needs less sugar because it's not as bitter. But unfortunately for those of us who justify our chocolate addiction on the basis of "dark chocolate is good for you," dutch chocolate doesn't count - processing with alkali destroys the antioxidants. *sigh*

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