What’s Cooking
Plus a dollop of whipped cream on top with a sprinkle of nutmeg!
The cocoa that I first remember had a different taste than the instant drinks we are more used to. Often the milk, prior to combining, had to be skimmed. I don’t see why you couldn’t just add skim milk and save another step. Plus see the microwave utilization at the end of the article.
Memory calls:
From an early Fanny Farmer:
1 1/2 Tablespoons cocoa 2 tablespoons sugar Few grains salt 1/2 cup boiling water 4 cups milk
Vanilla
Mix cocoa, sugar, and salt, add boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat will with egg beater or wire whisk. Flavor with a few drops of vanilla.
Variations:
Mexican chocolate I
Scald milk with 2 tablespoons ground coffee, or beat in 2 teaspoons instant coffee. Strain into cocoa mixture. Flavor with vanilla or cinnamon
Mexican chocolate II; combine 2 cups hot cocoa and 2 cups hot coffee. Flavor with vanilla or cinnamon.
Traveling Mocha
When confronted with a coffee bar I make the following: Place 1 sleeve of hot chocolate mix in the bottom of your travel mug. Fill 3/4 with strong regular coffee. Add about 3 tablespoons half and half and stir.
From The older Joy of Cooking:
Russian chocolateMelt
1 ounce chocolate
Add:
1/4 cup sugar
1/8 teaspoon salt
1 3/4 cups boiling water
Stir and cook these ingredients
for 5 minutes Add:
1/2 cup milk
1/2 cup cream
Reheat but do not permit this
to boil, add;
1 teaspoon vanilla
2 cups hot freshly made coffee
Beat this mixture well. Serve
at once.
Mocha Cooler
1/4 Cup sugar
3 Tablespoons cocoa
1/2 cup water
Microwave on high for 1
minute
Add
2 Tablespoons instant coffee
Store, and add to milk for
mocha cooler”
Note in this, the cocoa is combined
with the sugar and boiled
as in above recipes. Also the
milk could be heated as well, to
make a hot drink.
Put your feet up after the holidays,
have a cookie and a cup
with a gentle taste. pgg.
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