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Question about chocolate milk & Hawaiian Punch

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Question about chocolate milk & Hawaiian Punch

Old 04-18-08, 08:57 PM
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Question about chocolate milk & Hawaiian Punch

When you buy a Hawaiian Punch-type drink or chocolate milk, it stays mixed up so well. If I make a batch of Kool-aid or homemade choco milk, it separates like a bitch. In the case of Kool-aid, all the sugar sinks to the bottom, and choco turns almost white again, with all the choco goodness sinking to the bottom.

What gives? Why doesn't their stuff separate?
Old 04-18-08, 09:06 PM
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Industrial mixers. It sounds like you aren't mixing the Kool-aid enough when you're making it. Try disolving the sugar in half of the water, making a sugar solution, before adding the rest.
Old 04-18-08, 09:09 PM
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I actually add about a quart of hot water, then sugar & powder, and shake the shit out of it until it's all dissolved, then fill up with cold water. After a couple hours...
Old 04-18-08, 09:50 PM
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Drink Milo. The chocolate floats to the top.
Old 04-18-08, 09:57 PM
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You need an emulsifier. Add some egg yolk and it'll never separate.
Old 04-18-08, 10:17 PM
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Gravity. The chocolate and sugar are much more dense than the water or milk. so given time the bonds holding them to the liquid will separate and the heavier stuff will drop to the bottom.
Old 04-18-08, 10:25 PM
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Have you tried mixing the Hawaiian Punch with the chocolate milk. It might help. That's what I thought this thread was about...
Old 04-18-08, 10:35 PM
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Originally Posted by scott182
Have you tried mixing the Hawaiian Punch with the chocolate milk. It might help. That's what I thought this thread was about...
That's what I thought it was about originally, too. I was about to come in here and throw a all up in it, but I guess it makes more sense now.
Old 04-18-08, 11:04 PM
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Chocolate Milk & Hawaiin Puch is good, so is Dr Pepper & White Milk
Old 04-18-08, 11:20 PM
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Originally Posted by dvdsteve2000
When you buy a Hawaiian Punch-type drink or chocolate milk, it stays mixed up so well. If I make a batch of Kool-aid or homemade choco milk, it separates like a bitch. In the case of Kool-aid, all the sugar sinks to the bottom, and choco turns almost white again, with all the choco goodness sinking to the bottom.

What gives? Why doesn't their stuff separate?
HFCS, High Fructose Corn Syrup, does not separate.

Not sure about your chocolate milk experiment. I add choco syrup to milk and it does just fine. Might be your syrup has less HFCS content.
Old 04-19-08, 09:31 AM
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Originally Posted by dvdsteve2000
I actually add about a quart of hot water, then sugar & powder, and shake the shit out of it until it's all dissolved, then fill up with cold water. After a couple hours...
I've never used hot water to disolve Kool-aid, maybe that's the problem. Sugar will disolve in cold water.
Old 04-19-08, 12:18 PM
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AB to the rescue:

For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons. Remove from heat. Allow to cool 10 minutes and strain.
The lemons are supposed to keep the sugar in suspension and to keep it from crystallizing. I'd mix the Kool Aid sans sugar and use a simple syrup to sweeten it to the individuals taste.
Old 04-19-08, 04:16 PM
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I've never had a problem with the sugar separating out of Kool-Aid, and as far as I know it shouldn't happen as the sugar is dissolved in the water.

With chocolate milk, the cocoa is only suspended in the milk, not properly dissolved.
Old 04-19-08, 07:50 PM
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Originally Posted by scott182
Have you tried mixing the Hawaiian Punch with the chocolate milk. It might help. That's what I thought this thread was about...
Me too! Gross.
Old 04-19-08, 08:39 PM
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Originally Posted by DVD Polizei
HFCS, High Fructose Corn Syrup, does not separate.

Not sure about your chocolate milk experiment. I add choco syrup to milk and it does just fine. Might be your syrup has less HFCS content.

Cane sugar doesn't separate either. Mexican Coke doesn't have crystals rolling around the bottom.
Old 04-21-08, 01:25 AM
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only time i ever had sugar at the bottom was when i was a kid and put three times as much as you are supposed to in it and saturated the mixture

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