RECIPES

I would love to take credit for this recipe, but alas, I cannot.  I read an article in the Atlantic Monthly in 1996 talking about all different styles of hot cocoa, including a Turkish style that led the author to develop something similar to the recipe below.  It is not your usual hot chocolate, but designed for people who would enjoy something a little deeper and less sweet.  I personally think of it as the "espresso of cocoa" especially since it is recommended you serve it in a cup somewhere between the size of a demitasse and a teacup.  If you would like to add marshmallows to such a beverage, you will need to cut them down to size: wet scissors are recommended for this task.  Speaking of recommendations, the author prefers Pernigotti or De Zaan cocoa, or another dutched European variety.  If you are using Hershey's cocoa powder, halve the amount of cornstarch.  You can make up a big batch of all the dry ingredients to keep on hand and blend 1/3 to 1/2 cup of dry mix per cup of liquid.  This recipe uses half milk half water, but you can adjust to suit your own taste.

Atlantic Monthly Hot Cocoa

This recipe makes four normal or two generous helpings.
 
INGREDIENTS:

  • 1/2 cup cocoa powder
  • 1/3 teaspoon cornstarch
  • 1/3 cup sugar
  • 1 cup skim milk
  • water

INSTRUCTIONS:

  • on the stove in a saucepan, whisk together the dry ingredients with 1/2 cup of water
  • once that is incorporated, whisk in one cup of water and one cup of milk
  • heat and enjoy

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