David's Recipe for Cocoa

Without the emulsifiers, preservatives, dessicants, artificial flavors, artificial colors, and anti-frothing agents, you can actually taste the cocoa.

Beverage, American

  • 8 tsp Dutch-process cocoa
  • 3 cups boiling water
  • 1 cup whipping cream
  • sugar (optional)
  • low fat milk (optional)
  1. Put two teaspoons of cocoa in each cup.
  2. Pour a little boiling water on the cocoa in order to mix it into a paste. This will prevent lumps. If you want to add milk and sugar, add less than you usually do.
  3. Add the remaining water to the cocoa paste, so that you end up with about 6 fluid ounces of liquid in each cup.
  4. Whip the cream without sugar. Place it gently on top of the cocoa in each cup.
  5. If you're too lazy to whip the cream, or don't have any whipping cream, you should serve the cocoa with milk in it.




 
  
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