Breakfast Cocoa.
A dish with milk at the center.
contains dairy
Ingredients
US
Metric
- 1 pint of milk
- 2 level teaspoonfuls of breakfast cocoa
- 3 tablespoonfuls of water
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Put the milk in the double-boiler and set on the fire. Mix the cocoa to a smooth paste, with the cold water. When the milk boils, add the cocoa, and boil for one minute. Serve hot.
- The flavor of this cocoa is always finer when the milk actually bubbles up after the cocoa is added. If water or part water be used, measure the cocoa more generously.
- Nothing is much more delicious than a good cup of cocoa, and nothing is more disappointing than the slops one so often gets under this name, because many people prepare it by pouring hot water on the powder and then adding sugar and milk. This will do when it is impossible to boil it, but it is only a makeshift. It should be remembered that the cocoa bean contains a considerable amount of starch, and this starch will be improved by boiling.
Nutrition (estimated, per serving)
| Calories | 339 |
|---|---|
| Protein | 17.4 g |
| Fat | 16.9 g |
| Carbs | 29.4 g |
| Fiber | 2.0 g |
| Sodium | 210 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States