1872 Cooling Cups and Dainty Drinks (Mixellany)

Chocolate Liqueurs. 145 water, adding the sugar, and pouring in the boiling milk or water with one hand, slowly, while you beat it into a froth with the other ; it is then ready for use : it deteriorates by keeping. Creme de Cacoa. —Infuse 5 oz. Caraccas cocoa- nibs (crushed), 1 pod of vanilla, J oz. of cin- namon, and 1 drop essence of almonds, in 1 quart of brandy, for ten days; strain, press, filter clear ; add 1 quart of syrup (clarified). Chocolate Parfait Amour. —Dissolve Jib. vanilla chocolate in sufficient water; in a bottle of brandy, digest 1 oz. bruised cinnamon, J oz. of cloves, and a pinch of salt; in three days, add the chocolate ; macerate one week; let it be closely corked; then strain clear. Chocolate Wine. —Infuse in a bottle of Marsala, or raisin wine, 4 oz. of chocolate, and sugar if required ; in three days strain.

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