teaspoons cocoa powder
2 teaspoons sugar
1 cup boiling milk
Makes 1 serving.
- Mix two
tea-spoonfuls of the cocoa powder with as much cold milk as will
form a stiff paste.
- Add, all at once, 1 cup of
boiling milk, to fill a breakfast cup.
- Serve hot as breakfast beverage.
|Did You Know?
in its onward march has produced only three important non-alcoholic
beverages—the extract of the tea plant, the extract of the cocoa bean,
and the extract of the coffee bean.
Leaves and beans—these are the vegetable sources of the world's
favorite non-alcoholic table-beverages. Of the two, the tea leaves lead
in total amount consumed; the coffee beans are second; and the cocoa
beans are a distant third, although advancing steadily. But in
international commerce the coffee beans occupy a far more important
position than either of the others, being imported into non-producing
countries to twice the extent of the tea leaves. All three enjoy a
world-wide consumption, although not to the same extent in every
nation; but where either the coffee bean or the tea leaf has
established itself in a given country, the other gets comparatively
little attention, and usually has great difficulty in making any
advance. The cocoa bean, on the other hand, has not risen to the
position of popular favorite in any important consuming country, and so
has not aroused the serious opposition of its two rivals.