To Make Cocoa
1 breakfast-cupIngredients
Directions
Use 2 teaspoonfuls of prepared cocoa per breakfast-cup.
Put the cocoa into a breakfast-cup.
Pour over it sufficient cold milk to make it into a smooth paste.
If using rock cocoa, scrape it and rub down lumps before adding boiling liquid.
Add equal quantities of boiling milk and boiling water.
Stir all well together.
Do not allow the milk to burn.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Prepared cocoa
- Provides the chocolate flavour and dark colour of the drink.
- Milk (in the method)
- Adds richness and creaminess, and helps form a smooth paste with the cocoa.
The step that matters
Make a smooth paste before adding boiling liquid. Cocoa powder clumps when hot liquid hits it dry. Mixing it first with cold milk wets each particle, so it disperses evenly and the drink stays smooth.
“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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