Hot Cocoa 1962 Food

HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

HOT COCOA 1962

Steps:

• Blend the cocoa powder, sugar, cold milk and cornstarch together well.
• In a saucepot heat the one cup milk, to simmering point, and stir in the ingredients, and cook for one or two minutes, until dissolved and hot. Stirring well.
• Pour into cup, top with mallows or whipped cream.

PERFECT HOT COCOA

Steps:

• Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.

HOT COCOA

Steps:

• In saucepan, combine sugar and cocoa.
• Add a few tablespoons of milk and heat over medium high heat, stirring constantly.
• The heat will make it easier to dissolve the cocoa.
• When the sugar, cocoa and milk have formed a paste, add the remainder of the milk plus the vanilla or cinnamon and heat until steaming.
• Pour into mugs, top with a bit of whipped cream and serve immediately.

ITALIAN GENETTI CAKE 1962

Steps:

• Sift the flour, powder and salt.
• In a bowl cream the eggs with sugar until light and fluffy.
• Add in the oil, milk, juice and flavouring.
• Combine dry ingredients into the wet.
• Pour into a greased and floured tube pan.
• Bake 350 degrees for 40 to 60 minutes.
• Test with a toothpick or tester around the forty minutes time.
• This can be glazed when cold with a icing powder and milk and anisette flavouring and drizzled over the cooled cake if desired.

RICH HOT COCOA

Steps:

• Measure water into a 2-quart sauce pan. Add sugar, cocoa and salt. Heat water over medium heat. Stir mixture until cocoa dissolves completely. Gently bring mixture to a boil. Reduce the heat to a fast simmer and simmer it for about 5 minutes. Finally add the evaporated milk and stir to blend. Reheat briefly, but don't boil. Pour the hot chocolate into small mugs.
• This recipe makes 4 6-ounce size servings.
• I added a spoonful of whipped topping on the top of each filled mug. It was delicious!