1. Combine 1 cup cocoa shells and 6 cups (1.4 L) boiling water in a large, heavy saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce to a steady simmer. Cook for 3 hours (180 min), replenishing with additional boiling water as needed to maintain the original volume. The liquid will deepen to a dark brown colour and carry a faint chocolate aroma throughout the long simmer.
3. Optional: For a fuller, more satisfying drink as Farmer recommends, add 1/3 cup cocoa nibs along with the shells at the start of cooking.
4. At the end of 3 hours, strain the liquid through a fine-mesh strainer or cheesecloth into a warmed serving vessel, discarding the spent shells and nibs.
5. Serve hot in cups alongside whole milk and granulated sugar for individual adjustment.
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