Mrs. Ewing’s Creamy Cocoa
Posted by bakinghistory on December 17, 2007
A perfect cup of hot cocoa: creamy, smooth, and not too sweet
From the original recipe by Mrs. Emma P. Ewing
In: “Chocolate and Cocoa Recipes”. Walter Baker & Co., Ltd–1909, USA
1/2 cup (45 g) unsweetened cocoa powder
1/2 cup (65 g) flour
1/2 cup (100 g) granulated sugar
1/2 tsp (3 g) salt
1 quart (950 ml) boiling water
1 quart (950 ml) boiling milk
Whipped cream (optional).
Sift together cocoa, flour, sugar and salt and put mixture in a saucepan. Add gradually boiling water and mix well (an immersion blender works wonderfully for this). Boil, stirring constantly, for 5 minutes. Add boiling milk and stir well, then simmer five minutes more, stirring constantly. Serve with whipped cream if you like.