Hot
Chocolate
Standard-
Hot cocoa should be
creamy brown in color and slightly thicker in consistency than milk. There should be no sediment or film on the
surface.
Recipe-
4 tablespoons cocoa
3 tablespoons sugar
1 cup water
3 cups milk
Directions-
Sift or mix cocoa
and sugar together. Stir in water
gradually. Cook over low heat for 3
minutes, stirring occasionally. Stir in
milk and heat until cocoa begins to simmer.
Remove from heat. Beat with a
wire whisk or rotary beater until frothy.
Presentation-
Serve in a warmed
cup or mug. Garnish with miniature
marshmallows or a dollop of whipped cream.
Carolyn Gass Hardimon, M. S.
Home Economist