I love vintage receipts, they offer insight to available products and inadvertently the science behind those old recipes. We as modern cooks don't even think about how a recipe is derived, or what makes it work in the first place, but in days gone by, someone had to figure out what did work in order to pass that information down to others. Equipment used in the vintage recipes would make most of us faint from fatigue in the labor intensive ways things had to be prepared and if we think about the miles and miles by foot or wagon people had to travel to procure what goods might be available, is mind boggling to those that have a grocery market on every street corner and drive to do their daily or weekly shopping. This all leads up to an 1852 receipt that I found for making Hot or cold cocoa milk.
How to Prepare Cocoa Nibs
Instructions
Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled down to one quart. When sufficiently boiled, strain the cocoa from the nibs, mix it with equal proportions of milk, and sweeten with sugar. Two ounces of cocoa nibs cost a penny three-farthings, one quart of skim milk twopence (in the country one penny), two ounces of moist sugar three-farthings; thus, for about fourpence halfpenny, you may prepare sufficient cocoa for the breakfasts of four persons. This would be much wholesomer and cheaper than tea. To be sure, it would take some trouble and care to prepare it, and this should be attended to over-night.
Source: A Plain Cookery Book for the Working Class (1852)
In a receipt from 1840, it refers to frothing the cocoa milk:
If you wish it frothed, pour it into the cup, and twirl round in it the little wooden instrument called a chocolate mill, till you have covered the top with foam.
Source: Directions for Cookery, in its Various Branches (1840)
Though I definitely did not cook down the cocoa nibs, for the following recipe, it is inexpensive to make, might be two bits instead of a fourpence halfpenny, but nonetheless tasty and economical in todays market and you control the sweetener along with your milk source. Today if you want it frothed there are electric immersion blenders and fancy frothing tools available.
Old Fashioned hot cocoa is what we grew up on and one of the very few sweet indulgences we enjoyed, and next to milk is Bro's beverage of choice. It's especially good as winter chill is in the air. Because we raised dairy cows, we always had fresh whole milk and thick sweet cream, so all calories aside, this is country cocoa at it's best.
Serving Size: ONE LARGE MUG (16 oz.)
2 1/2 T. Vanilla Sugar (or to taste)
2 1/2 T. Natural unsweetened Cocoa
3/4 cup heavy cream
3/4 cup Milk
Mix the Sugar and Cocoa thoroughly in a small saucepan. Stir in the cream and milk and heat just prior to boiling, stirring constantly to avoid scorching. Pour into a large pre-heated mug.
Serving Suggestion: Top with Whipped cream, marshmallows or both. Sprinkle with shaved chocolate if desired, or top with mini chocolate chips.
NOTE: For an Adult Beverage add a little Red Wine, such as Roscato or your favorite wine. Personally, we would use Rex Goliath, you know, the one with the Rooster on the label. :)
NOTE: Check your mug capacity and adjust recipe as needed. This recipe allows room for marshmallows and whipped cream topping.
NOTE: For reduced calorie you can substitute low fat percentage milk for the cream, or for non dairy, Almond, Rice, Coconut milk or Non-dairy creamer, however the cocoa will not be as rich in flavor and not as thick. It will still be very tasty. If you have dietary restrictions for sweeteners, try Coconut Palm Sugar, which for most people does not alter their blood sugar and it's a natural sweetener, not artificial.
NOTE: To Microwave, Mix the milk and cream in a microwave safe mug. Heat the milk 2 minutes (or until steamy). Stir in the cocoa and sugar until dissolved.
NOTE: For those that may not know *two bits* is two quarters, or 50 cents. This was a term our dad used into the late 60s.
Refer to my instructions for making Vanilla Sugar three ways. justfowlingaround.weebly.com/sweets-treats-and-drinks/vanilla-sugar
For additional recipes that use real chocolate, refer to the links:
Creamy Fudgesicles:
justfowlingaround.weebly.com/sweets-treats-and-drinks/dreamy-creamy-fudgesicles
Quick Chocolate Almond Clusters:
justfowlingaround.weebly.com/sweets-treats-and-drinks/10-minute-chocolate-almond-clusters
Refer to the link to make Ganache that can also be used to make Cocoa Milk: justfowlingaround.weebly.com/sweets-treats-and-drinks/ganache-made-at-home
And for a little history lesson about Cacao, refer to the link: justfowlingaround.weebly.com/sweets-treats-and-drinks/history-of-cacaochocolate
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