Baking History

A Taste For The Past

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.


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