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Reception Cocoa
Mix two tablespoonfuls of cocoa, two tablespoonfuls of sugar, one teaspoonful of cornstarch, and a pinch of salt. Pour on gradually one cup of boiling water, and boil for five minutes, stirring constantly. Scald three cups of milk in a double boiler, and add to the cocoa with one half teaspoonful of vanilla. Beat well and serve with whipped cream, or marshmallow cream on top of each cup.
A cornstarch-thickened cocoa meant to be poured from a pitcher at a party rather than mixed by the cup. The method is sound and needs only a few notes.
- The hinge: boil the pasteThe five minutes of boiling with constant stirring is what cooks out the raw starch and disperses the cocoa solids. Cut it short and the drink is liable to taste chalky and to settle in the cup.
- Cocoa means unsweetened powder"Cocoa" here is plain unsweetened cocoa powder, not a modern sweetened drinking-chocolate mix. Natural (non-alkalised) powder is closest to what the book assumed; Dutch-process gives a darker, milder result.
- Proportions and yieldOne cup of water and three cups of milk make about four cups of finished drink, more if poured into small reception cups. For a reception, the whole thing multiplies cleanly.
- SweetnessTwo tablespoons of sugar to four cups of liquid is restrained by current taste. Judge it after the milk goes in and adjust before the vanilla.
- Scalding the milkScalded means heated to about 180F, just until a skin forms and bubbles ring the edge, not boiled. The double boiler exists to keep the milk from catching; a heavy saucepan over low heat works if you stir.
- Vanilla lastThe vanilla goes in at the end, with the scalded milk; add it off the heat, since prolonged heating drives off the aromatics.
- Marshmallow creamAt this period the term covered a soft marshmallow paste of sugar syrup and gelatine, beaten light. Jarred marshmallow creme or a single toasted marshmallow stands in.
- Holding it"Beat well" before serving is not optional if the cocoa has stood; a whisk or a few seconds with an immersion blender restores the froth and re-suspends anything that has settled.