1. Combine the cracked cocoa and boiling water in a heavy saucepan.
2. Bring to a boil, then reduce heat and maintain a steady boil for 2 hours (or 1 hour if the cocoa was pre-soaked overnight — see Step 3). The liquid will reduce and deepen in color; it is ready when it has a rich, dark brown hue and smells strongly of chocolate.
3. Optional overnight soak: pound the cracked cocoa in a mortar (technique: milling by hand — breaking the cocoa nibs to increase surface area and accelerate extraction) and soak in 3 pints (6 cups / 1.4 L) cold water overnight, then boil for 1 hour rather than 2, until the liquid is deep brown and aromatic.
4. Strain through a fine-mesh strainer into cups, discarding the spent cocoa solids.
5. Serve hot, accompanied by whole milk and sugar on the side for guests to add to taste.
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