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Frothy Breakfast Cocoa

Frothy Breakfast Cocoa – Forkwise recipe card (illustration, no photo yet)
DrinksAmerican⏱ 10 minServes 4Easy⚡ Five & FastGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ tbsp unsweetened cocoa powder
  • 2 tbsp sugar
  • Pinch of salt
  • 2 cups boiling water
  • 2 cups milk

Method

  1. Heat the milk in a saucepan until steaming. Do not let it boil.
  2. In a second pan, mix the cocoa, sugar and salt, then whisk in ½ cup of the boiling water to make a smooth paste.
  3. Whisk in the rest of the water and simmer for 1 minute.
  4. Pour the cocoa into the hot milk and whisk hard for about 2 minutes until a froth forms on top. The froth stops a skin from forming. Serve hot.

Whisking the cocoa until frothy is the old technique known as milling.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Breakfast Cocoa”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.