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Cocoa Recipes

Cocoa Recipes

Many people who abstain from the use of tea and coffee find cocoa recipes indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa where chocolate would prove too rich.

The following recipes are from a 1918 Fanny Farmer cookbook.

Breakfast Cocoa

1-1/2 tablespoons prepared cocoa
2 cups boiling water
2 tablespoons sugar
2 cups milk
Few grains salt


Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil five minutes; turn into scalded milk and beat two minutes, using an egg beater. When froth will form, preventing scum, which is so unsightly; this is known as milling.

Reception Cocoa

3 tablespoons cocoa
A few grains salt
1/4 cup sugar
4 cups milk
3/4 cup boiling water

Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using an egg beater.

Brandy Cocoa

3 tablespoons cocoa
1-1/2 cups boiling water
1/4 cup sugar
4 cups milk
3 teaspoons cooking brandy

Prepare as Reception Cocoa, and add brandy before milling.

Cocoa Shells

1 cup cocoa shells
6 cups boiling water

Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one third cup cocoa nibs, a much more satisfactory drink is obtained.

Cracked Cocoa

1/2 cup cracked cocoa
3 pints boiling water

Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour’s boiling.

High Calcium Carob Shake

A great-tasting energy boost at any time of the day.

2 bananas 1 cup soaked, sprouted, brown sesame seeds
2 cups water
2 tablespoons carob
Drop of almond extract

Mix in a blender until smooth.

Intense Hot Chocolate

Nutritious and delicious dark chocolate grated and added to milk along with cocoa and superfine sugar. This makes for one super fine hot chocolate beverage!

Intense Hot Chocolate

4 ounces (70 percent dark) chocolate
2 cups low fat milk
4 tablespoons unsweetened cocoa
2-1/2 tablespoons superfine sugar
Light or non-fat whipped cream for garnish, if desired

Grate 70 percent dark chocolate; set aside.

Heat milk, unsweetened cocoa, and superfine sugar in a pan. Remove from heat. Add grated chocolate, and whisk quickly for at least 2 minutes.

When mixture is frothy, pour into 4 large cups, and garnish with light or non-fat whipped cream, sprinkled with a little cocoa, if desired.

Serve immediately. Yield: 4 servings.

Tasty Tip

Add creaminess to cocoa by using evaporated milk instead of regular milk.

Did you know?

Carob beans come from the carob tree, which is native to the Mediterranean. The tree produces an edible seed pod that has been used in food and drink recipes for thousands of years. In fact, the Talmud and some interpretations of the Bible reference carob as a source of sustenance. In some Christian circles, the carob bean is called St. John's Bread because of the belief that the saint subsisted on them when he was in the wilderness.

Cocoa AHA Approved

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