2 level teaspoonfuls of breakfast cocoa.
3 tablespoonfuls of water.
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.
Broma.
Broma is prepared the same as cocoa, but requires a few minutes’ longer cooking, because of the addition of a starchy substance to the powder.
Cocoa Shells and Nibs.
The thin shells that are removed from the roasted cocoa bean, and a part of the nut in a roughly broken state, are used for a beverage. The shells are sometimes used alone, but this makes rather a poor drink. The shells and nibs are put into a cocoa pot with boiling water and simmered for four hours or more. Use a gill of the shells, one tablespoonful of the nibs, and a quart of water. This will give a generous pint of the beverage. Serve it with hot milk and sugar.