Breakfast Cocoa
Make this when you want a break from coffee or tea in the morning, but still want something warm to drink. This recipe from 1920 is easy to make and delicious!
Servings: 4
Equipment
- small saucepan to hold three cups
- medium saucepan to hold four cups
- wire whisk or egg beater (or immersion blender)
- measuring spoons
- heatproof measuring cup
- kettle for heating water to boil
Ingredients
- 3 cups milk Any milk or milk substitute (like soy or almond) should work.
- 1 cup water, boiling
- 3 tbsp powdered cocoa
- 3 tbsp sugar
Instructions
- Place milk into small saucepan and bring to scalding. When scalding milk, it does not come to a boil. You will see a ring of little bubbles around the edge of the pan and some steam may rise from the heating milk. Once you scald it, turn it off.
- Bring water to a boil, if you haven't already. Then carefully measure out 1 cup into a heat-proof container.
- Place cocoa powder into larger saucepan.
- Slowly add the water to the cocoa. Stir as you add, until it is very smooth. Then add the sugar.
- Heat the cocoa mixture to the boiling point, and let boil for five minutes. Stir every now and then so that nothing sticks.
- When the five minutes is up, remove the saucepan from the heat.
- Add the scalded milk to the cocoa, water, and sugar. Beat the mixture with a whisk or with the egg beater for two minutes. This will make your hot cocoa frothy. A quick zap with an immersion or stick blender will do the same thing.
- Pour your creation into four small mugs or teacups, and enjoy.