at least this is a sathead’s happy tactic.
A Delicious Cup of Cocoa
- 2 heaping teaspoons of cocoa powder– I use Droste, or else, if I must, one of the standard available baking brands, Hershey’s or Nestle
- milk– I prefer 2%; just, I beg of you, do not use skim
- a pinch of salt
- one large cup or mug
- one soft throw
- one good read
Pour a goodly measure of milk into a saucepan– for me there is no measuring this, but then it is my Tiny Talent. Say, enough to fill up your favorite big mug.
Turn the flame up high, even tho all the books say low– milk scalds faster with more heat, and I am preternaturally impatient. Simply stick very close by to catch it before it boils over, because that’s just a big mess all over your stove; trust me.
Dash in just a splash of warmed milk, and stir to a rich paste. If too pasty, dash in a splash more.Mix your cocoa, sugar, and salt in the bottom of your big cup.
As soon as the milk begins to rise in the pan, turn off the flame and pour into the cup. Stir mighty well. And you might want to hang onto your spoon, since it tends to settle.
Install yourself with throw blanket and book.