13094 Cocoa Yields 8 cups. Wed Aug 06 08:25:32 -0700 2008 Thu Feb 05 20:03:48 -0800 2009 Licensed http://www.chow.com/recipes/13094 Fri, 06 Feb 2009 04:03:48 GMT
  • In a 2-quart saucepan, combine the cocoa, sugar, and salt. Stir in the water and cook, stirring, over medium heat for 2 minutes. Stir in the milk. With a rotary beater, wire whisk, or hand-held electric mixer, beat the mixture until foamy. This beating, called milling, prevents scum from forming on the surface.
  • Serve cocoa with a bowl of whipped cream, sweetened and flavored with vanilla, cinnamon, or cloves to your taste. You can also flavor the cream with rum or cognac. If you wish to change the proportion of cocoa and sugar for more or less flavor, do so. If you want a richer mixture, you can substitute cream for all or part of the milk. However, you must first cook the cocoa with the water to cook the starch before adding the milk or cream.
  • Cocoa can be cooled, refrigerated, and kept overnight to be reheated gently the following morning. Any scum that forms should be removed and discarded. The milling process should be done just before serving. Cocoa, like tea and coffee, can also benefit from a lacing of liqueur. Cognac and rum are two of the most popular, but orange liqueur or kirsch is a delectable change.
    • ]]>     http://www.chow.com Terence Janericco 50 Main 3 tablespoons cocoa

    ]]>     ¼ cup sugar

    ]]>     pinch of salt

    ]]>     ¾ cup of boiling water

    ]]>     4 cups milk

    ]]>