Créme de Cocoa
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- a pound of cocoa
- Absinthe
- an ounce of
- an ounce of cinnamon
- Water
- an ounce is sufficient
- three pounds and half of sugar
- Vanilla
- Brandy
- two drachms of mace
Method
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- Take a pound of cocoa, ready for use;
- put it inte twenty-four pints of brandy, with half an ounce of.
- vanilla ;
- let it infuse for some days and then distil it ;
- dissolve three pounds and half of sugar in fourteen pints of water, mix;
- filter or strain, and bottle.
- Créme d’ Absinthe.
- 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;
- infuse and distil ;
- mix with the common syrup, which is three pounds and half of sugar with fourteen pints of water.
Plating
Cookware for this recipe
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Sieve