Mrs. Ewing's Creamy Cocoa

Total Time
7mins
Prep 2 mins
Cook 5 mins

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 Nutrition

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.).

Reviews

(1)
Most Helpful

Made for PAC FALL 09. Delightfully creamy choccie just like the title.Thanks!

Lorrie in Montreal September 18, 2009

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