Recipes for the Web

Barrington Software Incorporated

Hot Cocoa

Beating the hot cocoa until foamy before serving produces a lovely froth and actually improves the

flavor. Yields 2 cups.

Beating the hot cocoa until foamy before serving produces a lovely froth and actually improves the

flavor. Yields 2 cups.

2 Tbs. Dutch-processed cocoa

2 Tbs. sugar; more to taste

1/4 cup water

1-3/4 cups milk

In a small saucepan, combine the cocoa, sugar, and just enough of the water to make a smooth

paste. Add the rest of the water. Whisking constantly, bring the mixture to a simmer and let cook

for about 30 seconds to bring out the maximum flavor of the cocoa. Whisk in the milk and heat to

the desired serving temperature, without exceeding 175ºF. (Overheating the milk destroys the flavor

and velvety texture of the drink.) Remove the pan from the heat and using a wire whisk or

hand-held electric mixer, beat the cocoa until foamy. If you're using a mixer, you may beat over

very low heat to offset the cooling that takes place from beating, but don't let the cocoa exceed

175º. Serve immediately

From Fine Cooking

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