Skip to main content
Drink

Domestic Beverageis

Creole household recipes for making tea, chocolate and cocoa as daily hot drinks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Milk and tea work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Domestic Beverageis

Ingredients

Directions

Brew the tea

  1. Make sure the teapot is perfectly clean.

  2. Pour boiling water into the teapot and let it stand for five minutes to heat it thoroughly.

  3. Throw out this water and drain the pot well.

  4. Put one teaspoonful of tea for each cup of boiling water, or two teaspoonfuls for stronger tea, into the hot pot.

  5. Pour over one pint of boiling water for a quart, or one-half cup of water to each cup.

  6. Let the tea draw for five minutes in front of the stove or range, not on top, and do not let it boil.

  7. After five minutes add the other pint of water, or water in proportion to the number of cups, allowing a half cup more for each person.

  8. Pour a little hot water into each cup to warm it, then empty the cup before adding the milk and tea.

  9. Pour the tea through a strainer into the cup.

  10. Serve at once, very hot.

Make the chocolate

  1. Set the milk to boil in a farina boiler.

  2. Mix the grated chocolate with a little hot water to blend thoroughly.

  3. Moisten the cocoa with a little milk and pour it into the milk just as it begins to simmer, stirring all the while.

  4. Stir this into the milk as it begins to simmer, let it boil up once, and serve hot.

  5. Sweeten each cup to taste, or allow two tablespoonfuls of sugar to the entire mixture.

  6. Let it boil up once and serve hot, with or without whipped cream.

Nutrition, whole recipe (rough)

353Calories
9 gProtein
17 gFat
42 gCarbs

Counts 3 of 6 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0
Teanot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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 + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Tea + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. 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

Tea
Provides the main flavour and aroma of the tea when steeped in hot water.
Milk
Adds richness and softens the bitterness of the tea or chocolate.
Grated chocolate
Provides the chocolate flavour and colour, blending smoothly into hot milk.
Sugar
Adds sweetness to balance the bitterness of the chocolate.

The step that matters

Keep the tea from boiling during the steep. Boiling over-extracts bitter tannins from the leaves, making the tea harsh. Holding it just below the boil gives a smoother, more balanced cup.

“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.

You might also like

Spiced Chocolate MilkSpiced Chocolate Milk6 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes