1896 Hot Cocoa

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Yield: 2 Servings

Categories: Beverage

Cooking Method: Stove Top

A real-food hot chocolate adapted from Fannie Farmer's 1896 Boston Cooking-School Cook Book.

Before Swiss Miss, hot chocolate was four real ingredients and two minutes of work. This recipe comes from Fannie Farmer’s 1896 Boston Cooking-School Cook Book which is the book that invented standardized measurements. We’ve adapted it for the modern kitchen and swapped refined sugar for maple syrup, which should be used in moderation of course.

Why it meets the standard:
Four whole ingredients. No emulsifiers, no corn syrup solids, no “cocoa processed with alkali and 14 other things.”

Ingredients

2 cups Whole Milk or raw milk
1 ½ tablespoons Unsweetened Cocoa Powder
2 tablespoons Maple Syrup 1 tbsp if you don't need the sweetness
2 cups Hot Water
Salt

Instructions

Step 1

Warm the milk in a saucepan until steaming (don't boil).

Step 2

Whisk cocoa, a pinch of salt, and hot water into a smooth paste; simmer 1 minute.

Step 3

Whisk into the milk and froth for a minute. (Farmer called this "milling," and it's why her cocoa had no skin on top.)