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Creme de Cocoa

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. three pounds and half of sugar
  2. Water
  3. an ounce of cinnamon
  4. an ounce is sufficient
  5. two drachms of mace
  6. an ounce of vanilla
  7. Brandy
  8. Absinthe
  9. a pound of cocoa

Method

  1. Take a pound of cocoa, ready for use ;
  2. put it into twenty-four pints of brandy, with half an ounce of vanilla ;
  3. let it infuse for some days and then distil it ;
  4. dissolve three pounds and half of sugar in fourteen pints of water, mix ;
  5. filter or strain, and bottle.
  6. Creme d’ Absinthe.
  7. For twenty -four pints of brandy, and four of water, take a small handful of fresh wormwood, but if dry an ounce is sufficient, with half an ounce of cinnamon and two drachms of mace;
  8. infuse and distil ;
  9. mix with the common syrup, which is three pounds and half of sugar with fourteen pints of water.

Plating

Cookware for this recipe

  • Sieve