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Drink

Directions for Making Broma

A beverage made by mixing Broma with milk and water, boiled briefly, and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Directions for Making Broma

Ingredients

Directions

  1. Mix 1 ounce of Broma with enough cold milk to make a soft paste.

  2. Pour the paste into 1 pint of boiling milk and 1 pint of boiling water.

  3. Boil for about 1 minute, stirring occasionally, or mix without boiling.

  4. Add sugar to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Broma
Provides the chocolate-like flavour and colour that define the drink.
Milk
Adds richness and body, giving the drink a creamy mouthfeel.
Sugar
Adds sweetness to balance the cocoa flavour.

The step that matters

Mixing the paste with cold milk. Stirring the Broma into cold milk first breaks up the powder into a smooth paste. Added straight to hot liquid, the powder can clump and resist wetting, leaving lumps in the drink.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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