Every morning I prepare breakfast for my children. Usually it’s something quick. Timmy and Sandy usually get cereal most mornings, except on the weekends. I usually make them a hot breakfast.

Most mornings are cold. Sandy has been wanting something warm to go with their cold cereal. I wanted a recipe that can be prepared quickly in the mornings. I look into my late husband’s archive, and found a great hot cocoa recipe.

BREAKFAST COCOA

Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.

A gill of cream is a great addition to this cocoa.

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Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

The saucepan step is skipped. We just use the microwave. Try the recipe. Give us feedback. Tell us your thoughts.

Theresa Lisenby
Duchess of Chocolate

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