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Drink

Broma

A sweet milk beverage made with broma, boiling water, hot milk, and 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 ↓

Broma

Ingredients

Directions

Mix the base

  1. Put the broma into a saucepan.

  2. Gradually add the boiling water while stirring.

  3. Add the hot milk and sugar.

Heat and serve

  1. Place the saucepan on the fire and stir until it boils.

  2. Serve at once.

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
Supplies the chocolate flavour and dark colour that define the drink.
Milk
Adds richness and body, with milk fats and proteins giving a creamy texture.
Sugar
Adds sweetness that balances the bitterness of the cocoa.
Boiling water
Wets the broma so it forms a smooth mixture before the milk is added.

The step that matters

Adding the boiling water gradually while stirring. Cocoa-based powders clump when dry powder meets liquid all at once. Adding the water slowly and stirring disperses the particles so they hydrate evenly, giving a smooth drink without lumps.

“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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