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.
- 2 tablespoons unsweetened cocoa
- 2 tablespoons sifted flour
- 2 tablespoons sugar
- 1 pinch salt
- 1 cup boiling water
- 1 cup boiling milk
- Stir together in a saucepan the cocoa, flour, sugar, and salt.
- Gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
- Remove from heat, add the boiling milk, and serve. (Strain if necessary.).
Made for PAC FALL 09. Delightfully creamy choccie just like the title.Thanks!