Wednesday, 17 December 2014


Proper cocoa is great when you've come in from the cold.  I like my cocoa strong, bitter and with dark sugar so it's like quality chocolate in a glass.  I use semi skimmed (1%) milk but then top with cream.  It's like a little cuddle.

Cocoa - Serves 1


200ml, 1/3 pint, just short of a cup of Semi skimmed or 1% fat milk
Rounded tsp unsweetened cocoa powder (sometimes called Dutch process cocoa powder in the US)
1-2 tsp Dark unrefined brown sugar (I used molasses sugar)
1-2 tbsp cream
Extra cocoa or chocolate curls for sprinkling


Whip the cream until it forms soft peaks.  Warm the milk in a microwave until almost boiling.  In the meantime mix the cocoa powder with a tbsp cold milk.  You need to stir and stir until it makes a paste as it won't mix in easily.

When the milk is ready, pour onto the paste and mix in the sugar.  Mix it until the cocoa is dispersed properly.  By this time the cocoa will have cooled down a bit so put back in the microwave for a further 20-30 seconds to make it hot again.

If liked, use a milk frother to make it bubbly, then top with a spoonful of whipped cream and either a dusting of cocoa or shavings of good quality chocolate.


  1. Do you know if you can you use raw cacao powder in the same way as cocoa? I've recently discovered raw cacao and although expensive it really is heavenly - and naturally sweet.

    1. Cool, where do you get that from? Although if it's raw as in not heat treated, it will carry a risk (albeit small) of salmonella (in the same way raw flour does.)

  2. Fab dish, it's on my shortlist for a feature. Cheers from Carole's Chatter!


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