Try this one http://www.e-cigarette-forum.com/forum/diy-e-liquid/239733-coffee-flavor.html.
This might help as well.
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Cinnamon extraction and cocoa extraction
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Try this one http://www.e-cigarette-forum.com/forum/diy-e-liquid/239733-coffee-flavor.html.
This might help as well.
I've done it with Hazelnut Vanilla Coffee, it was to die for.
Please keep us posted on this!
But I am curious, isn't the cocoa extraction the least bitter?
Every cocoa powder I've ever used (for baking or for real hot chocolate) absolutely *needs* some sugar to be palatable, at least to me. For drinking chocolate (with 1-3% milk) I need at least 1/4 teaspoon of sugar for every tsp of cocoa, and that is really more medicine than a treat. Typical mixes are usually something like 2:1 sugar/cocoa, I rather like 1:1 or just a tad more cocoa, but these are ratios developed when I wanted to maximize the cocoa. The 0.25:1 ratio was the absolute limits of what my tastebuds could deal with (in milk, in water this would probably have been quite impossibly bitter).
Or does the PG/VG (forgot which you used, sorry) supply enough sweetness to balance the bitterness?
(This is very interesting to me, because I only have one chocolate flavouring (supposed to be some kind of milk chocolate I think) and I tried mixing it with mint and it was epic fail. Sickly sweet, bland, just horrible. I also happen to have far more cocoa powder than I will ever use for baking or cups of weirdly strong hot cocoa.)
Yes, I would steep it. I still have 15ml of the coffee extract, when I first posted the recipe. I just tasted it right out of the bottle, and it tastes like Cuban Buche x 1000...I don't even taste the pg..Strong stuff...
My first cinnamon extraction didn't work because I added a bit of water to 'thin' it out; I thought it would filter better but it turned into a blob of gelatinous goo. Second time I didn't add any water and I was able to filter it.
Thanks for that hint. I did not allow mine to steep that long before straining. I'm going to try it again.
I did both about a month ago but used a cin stick for the cinnamon. I also filtered both through several layers of paper towels for the strain (took awhile but NO particles, dark but clear). Also, I let my coffee, tea, cocoa and cinnamon steep for a couple of days in the pg before straining (in a sunny window). You get a much stronger extract that way
I thought it would be bitter as well. In my experience with baking cocoa, it has always been bitter on its own. Surprisingly, this did not need any extra sweetner. I used a 50%pg/50%vg base, and of course the extract is 100% pg. Of course, I haven't tried any recipes with it yet, just trying to get strong flavor.
I'm about ready to try making some vapeable cocoa, but I just want to ask:
When you say "the exact same instructions" as with the coffee, do you really mean that you use as much cocoa powder by volume as you would ground coffee? (iirc about halfway up in a small glass jar, add PG to fill it up)
I'm just thinking that cocoa is more of a powder, and hence much denser if measured by volume than ground coffee.
Oh, and I'm thinking of trying this with some aqueous glycerine (15% H20), simply because that is the only thing that is really easy for me to get (asked two pharmacies, neither had any pure glycerine :-(). It will be interesting to see if it works at all.
When you say "the exact same instructions" as with the coffee, do you really mean that you use as much cocoa powder by volume as you would ground coffee? (iirc about halfway up in a small glass jar, add PG to fill it up)
I'm just thinking that cocoa is more of a powder, and hence much denser if measured by volume than ground coffee.
Oh, and I'm thinking of trying this with some aqueous glycerine (15% H20), simply because that is the only thing that is really easy for me to get (asked two pharmacies, neither had any pure glycerine :-(). It will be interesting to see if it works at all.
Yes, that's exactly what I did. I used a 30ml bottle. Also, if I had it to do over again, I would let the mixture steep in the bottle for a couple of days before straining through the coffee filter. On the previous page, someone mentioned that it helped to make her extract stronger.
It also just makes sense to me to use glass measuring cups/pyrex bowls instead of bottles until after the last strain, then pour the end result into the bottle. Much easier. YMMV
Thanks, my4jewels. And good point about suitable vessels, Bostonsnboxers.
I didn't have a suitable small bottle, and didn't want to use an open cup, so I used an old spice-bottle with a volume of about 100-120ml. Into that I measured ~20 ml cocoa powder and 20 ml aquous glycerine.
This looked and felt like a paste, so I added an extra 10ml of the glycerine. Stirred and shook it up, left it in a hot bath for an hour. Now it is standing on the kitchen counter looking cocoa-y, and there it will remain for a few days.
I have no idea how I will be able to filter it - I seriously doubt a paper coffee filter will catch all particulates. But we'll see.
As I was mixing this paste I remembered that I had seen cocoa-shards for sale in a nut&spice shop some weeks ago (together with cocoa butter - mmm, the smell and feel of that was seriously yummy), and I started thinking if maybe that would be a better form for doing this. But maybe there's too much of the cocoa fats still left in those? Would be easier to strain, that's for sure, even if you grind it up a bit.
I didn't have a suitable small bottle, and didn't want to use an open cup, so I used an old spice-bottle with a volume of about 100-120ml. Into that I measured ~20 ml cocoa powder and 20 ml aquous glycerine.
This looked and felt like a paste, so I added an extra 10ml of the glycerine. Stirred and shook it up, left it in a hot bath for an hour. Now it is standing on the kitchen counter looking cocoa-y, and there it will remain for a few days.
I have no idea how I will be able to filter it - I seriously doubt a paper coffee filter will catch all particulates. But we'll see.
As I was mixing this paste I remembered that I had seen cocoa-shards for sale in a nut&spice shop some weeks ago (together with cocoa butter - mmm, the smell and feel of that was seriously yummy), and I started thinking if maybe that would be a better form for doing this. But maybe there's too much of the cocoa fats still left in those? Would be easier to strain, that's for sure, even if you grind it up a bit.
Eat it, don't vape it
Well, I'd probably eat all that stuff, not vape it
Take a small dish that will take heat and cold: maybe a Pyrex or similar pot, about 4" across and 2" deep.
Fill it to half an inch with hot water or milk (or 50-50). Or use water plus tinned condensed milk.
Stir in 4 heaped tablespoons of cocoa powder, hot chocolate drink powder, or a mix. If you only use cocoa then perhaps you'll need some brown sugar too. It takes some stirring... You could add a tiny bit of cinnamon or vanilla - but take it easy. Now you have 3/4" depth of choccy sludge.
Then take two Digestive biscuits, crumble them up, and stir them in. In case you don't have McVitie's Digestives locally, they are sweetened plain wheatmeal crumbly biscuits.
This gives you about 1" depth of thick chocolaty mix in the dish. Now freeze it for 15 minutes. Pull it out while you can still cut it, and cut it into 6 or 8 sections. Cover with clingfilm and put it back in the freezer for storage.
Makes a nice frozen choccy biscuity bite on a hot day
eat 'um, don't vape 'um
Well, I'd probably eat all that stuff, not vape it
Take a small dish that will take heat and cold: maybe a Pyrex or similar pot, about 4" across and 2" deep.
Fill it to half an inch with hot water or milk (or 50-50). Or use water plus tinned condensed milk.
Stir in 4 heaped tablespoons of cocoa powder, hot chocolate drink powder, or a mix. If you only use cocoa then perhaps you'll need some brown sugar too. It takes some stirring... You could add a tiny bit of cinnamon or vanilla - but take it easy. Now you have 3/4" depth of choccy sludge.
Then take two Digestive biscuits, crumble them up, and stir them in. In case you don't have McVitie's Digestives locally, they are sweetened plain wheatmeal crumbly biscuits.
This gives you about 1" depth of thick chocolaty mix in the dish. Now freeze it for 15 minutes. Pull it out while you can still cut it, and cut it into 6 or 8 sections. Cover with clingfilm and put it back in the freezer for storage.
Makes a nice frozen choccy biscuity bite on a hot day
eat 'um, don't vape 'um
Eat it, don't vape it
For the American colonist, biscuits are known as crackers here. Got surprised in London when served 'biscuits and cheese'.
Was also asked by a hotel maid, "Shall I knock you up in the morning?"
Roly, don't think I could eat just one slice...
For the American colonist, biscuits are known as crackers here. Got surprised in London when served 'biscuits and cheese'.
Was also asked by a hotel maid, "Shall I knock you up in the morning?"
Roly, don't think I could eat just one slice...
OK now I'll tell you what I call it: Frozen Sludge. Hehe.
So, what is a biscuit in FL then?
We have to take special measures here if there is a hot day, it could be fatal for us, normally it is so cold and damp. Another thing I do is freeze pineapple chunks. If it gets hot, one day a decade normally, you can suck on frozen pineapple chunks. Nice.
Or just put them in your rum of course.
So, what is a biscuit in FL then?
We have to take special measures here if there is a hot day, it could be fatal for us, normally it is so cold and damp. Another thing I do is freeze pineapple chunks. If it gets hot, one day a decade normally, you can suck on frozen pineapple chunks. Nice.
Or just put them in your rum of course.
Needs fried chicken.It is like a free form plain muffin, preferably made with butter milk.
A sort of bread? To be eaten with meat and gravy?
Like a toasted/baked Czech/Slovak/German/general Central European Knödel/Knedlik?
Weird. So what is a biscuit then called? Cookie?
Like a toasted/baked Czech/Slovak/German/general Central European Knödel/Knedlik?
Weird. So what is a biscuit then called? Cookie?
Ah, you mean a scone
Kinda weird to eat that with meat, we'd put strawberry jam and cream on it, and eat it with a nice cup of Ceylon tea.
Kinda weird to eat that with meat, we'd put strawberry jam and cream on it, and eat it with a nice cup of Ceylon tea.
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