Brrrr, it’s snowy, the temperature outside is in the single digits, and I’m cocooning until the weather improves. Then I remembered seeing a recipe for Cocoa in a hundred-year-old home economics textbook, and knew it was the perfect time to try it.
The Cocoa only took a few minutes to make – and soon I was relaxing with a steamy cup of rich and creamy Cocoa. There was no comparison to the modern pre-mixed cocoa products. The Cocoa made using old recipe was better . . . much, much better.
Here are the old directions for making Cocoa:
Here is the recipe updated for modern cooks:
4 teaspoons cocoa
4 teaspoons sugar
2 cup milk
Put the cocoa and sugar in a bowl, and stir to combine. Add 1 tablespoon and milk and stir until smooth; then add another tablespoon of milk and stir. Set aside.
Put the remainder of the milk in a medium sauce pan. While stirring constantly, heat the milk until hot and steamy using medium heat; then stir in the cocoa mixture. Remove from heat and serve.
When I made this recipe, I looked at the Cocoa recipe on the can of cocoa. The recipe on the can called for more sugar, and had a 2 to 1 ratio of sugar to cocoa, while the hundred-year-old recipe had a 1 to 1 ratio of sugar to cocoa which resulted in a delightful hot drink that featured the nuanced chocolaty notes of the cocoa without being overwhelmed by the sweetness of the sugar.