Cocoa, Iced
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 5 ingredients
- Vanilla extract
- a pound of pulverized cocoa
- one quart of water
- six ounces of sugar
- Whipped cream
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put in a saucepan six ounces of sugar and one-quarter of a pound of pulverized cocoa, and one quart of water.
- Boil the mixture until it is like a thick syrup;
- then remove from the fire and stir occasionally until it is cool, when three table-spoonfuls of vanilla extract may be added.
- This syrup may be kept in a cool place for several weeks and used as needed.
- Serve the cocoa in glasses with shaved ice and whipped cream.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Wooden spoon