Ah…Vico. That takes me back.
Personally, I would never pay for milk (chocolate or otherwise) at a restaurant. I rarely drink it at home, and it’s ten times cheaper there.
A couple years ago I had a project in Scotland for a Spanish company. At one point, several of the Scottish key users came down to Spain and discovered that in Spain you do not use water to dissolve your cocoa, you use hot milk. Bars have individual packets of cocoa powder available for exactly this same purpose. They later reported that introducing their families to the wonders of “cocoa made with milk” was an enormous success. What had us scratching our heads was that pre-bottled cocoa milk is widely available in Scotland… for some reason, all these people had never thought you could use milk for your cocoa. We eventually found out that it was because the instructions on the packages of cocoa sold in Scotland said to use water.
So no, I don’t think it’s silly for a grown-up to order cocoa milk in a restaurant or a bar (many Spanish establishments are both). What I think is silly is for a grown-up to order what he thinks will look good rather than what he wants.
When I’m in cafeterias that offer both chocolate and regular milk, I tend to half-and-half it, because the straight chocolate is a little too sweet for me.
I’m disinclined to order milk in restaurants simply because I’m cheap - I object to paying more for a small glass that I’d pay for a carton three or four times larger if I wait until after the meal and hit the convenience store next door.
Sigh. I just can’t keep track any more of what I’m supposed to be judging people around me on. Let’s see, there’s food and drink choices, clothes, hairstyle, phone brand, presence or absence of watches, hats, complexion… What else am I forgetting? I’d hate for someone to pass me by wrongfully accepted by myself.
Many Japanese convenience stores sell “ichigo milk” which is pretty much like Nestle’s Strawberry Quik. Occasionally, I’ll by a half-liter carton and drink it during lunch. It never fails to solicit a teasing comment from at least one co-worker.
The year I had chemo, and was finding all food repulsive, I drank chocolate milk nearly exclusively. It soothed the tummy, and gave me at least some nutrients. I don’t remember ordering it in restaurants, but I wouldn’t hesitate if I thought I would get some good quality stuff, not the school lunch paper carton stuff that tastes funny.
How is this even remotely relevant to the thread? Will you please create your own damned thread for the non-stop drama/whining posts rather than hijacking every damned thread you post in? No one cares how you post. Especially in this thread.
PS–Posted here because I was point-blank told by a mod that if I didn’t like your post to say something in this thread or in the Pit and I chose here.
Nicely done.
Yes, Fenris, I told you to say something in the thread – but I had in mind that you point out that the post wasn’t relevant, not that you launch a counterattack on him.
This thread is about chocolate milk, not whine – if either or both of you want to discuss each other’s posting styles, please do so elsewhere.
twickster, Cafe Society moderator
Thanks - I don’t live in NYC, but I visit fairly often. Good to know.
This 100%. When we do buy chocolate milk this is how I drink it.
This I don’t understand. EVERYTHING is more expensive in a restaurant isn’t it?
Most likely, the cocoa sold in packets in Scotland is like the cocoa sold in packets here in the US: it includes powdered milk already.
Not that it wouldn’t be even nicer reconstituted with milk instead of water, just that much richer and more calcium-y, but strictly speaking, if you use water it’s the same as making from-scratch at home with milk.
Back to the OP: If I wanted chocolate milk at a restaurant, I’d order it and the hell with what anyone else things.
Yes. But I don’t often buy any drink at a restaurant (just get ice water) to help keep costs down. Plus, milk and juice often is more expensive than a comparable glass of soda/iced tea, so it adds even an additional cost to the bill.
Yes, but when I order a steak in a restaurant, I’m also paying for someone else to cook and serve it - there’s a value-added. Milk in a restaurant glass and milk in a convenience-store carton is indistinguishable, generally. I might pay a premium for the convenience of having the glass of milk available while I eat my other food but generally… nah.
I’m not a big coffee drinker, but I lurv coffee mixed 50/50 with chocolate milk!
I love chocolate milk and have no qualms with ordering it in a restaurant, but man does that pairing sound gross. Actually, the phrase I always use when describing two good things that aren’t good together is, “That’s like chocolate milk and Mexican food.”
The reason I rarely order chocolate milk in a restaurant is, unless they’re using the pre-made stuff, too much is left to chance – too much syrup or not enough, or not enough stirring. The pre-made stuff, that rich, thick, delicious stuff, is one of my favorite things in the world though. In high school, I would drink a half-gallon of it every two days and now, I get one of the small bottles after a workout. In fact, my body actively craves it.
Really? Because I’ve always considered chocolate milk to go particularly well with Mexican food (in comparison to Chinese or Italian food for example). The sweetness of the drink cuts the spiciness of the food. And chocolate is a integral part of Mexican cuisine so it usually blends well with the other flavors.
I recently got a bottle of chocolate vodka because it was on sale for $8 less than the store normally sells it. I’ve had my eye on it for awhile because I figured it was going to totally taste like donkey ass or it was totally going to be awesome. It was awesome and now I’m hooked on the stuff.
I see your point. My digestive tract, however, does not. 
I knew it! 