Mrs. Ewing's Creamy Cocoa |
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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 2 |
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From Chocolate and Cocoa Recipes, circa 1908. Several of the cocoa recipes in this book use this method of half milk and half water, thickened with flour. I tested this one, and it is creamy, though definitely different from all-milk cocoa. I found that the flour had a tendency to seize up, so I strain this before serving. You can find this cookbook and a few other antiques on the Project Gutenberg site. Ingredients:
2 tablespoons unsweetened cocoa |
2 tablespoons sifted flour |
2 tablespoons sugar |
1 pinch salt |
1 cup boiling water |
1 cup boiling milk |
Directions:
1. Stir together in a saucepan the cocoa, flour, sugar, and salt.
2. Gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
3. Remove from heat, add the boiling milk, and serve. (Strain if necessary.).
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