Very good hot chocolate can be made by following the directions here given. As will be noted, this recipe is similar to several of those given for cocoa, except that chocolate is substituted for the cocoa. It may therefore be used on any occasion when cocoa would be served. It is especially delicious when served with a tablespoonful or two of whipped cream.
- 2 c. milk
- 1-1/2 sq. unsweetened chocolate
- 1/4 c. sugar
- Few grains of salt
- 2 c. boiling water
Scald the milk. Melt the chocolate over the fire, add the sugar and salt, and gradually stir in the boiling water. Place over the fire, let boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain or with whipped cream.
Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)