1 A few grains salt (approximately 1/8 teaspoon / 0.5 g)
4 cups (960 ml) whole milk
Instructions
1. Scald the milk (scalding: heat milk in a heavy saucepan over medium heat to just below a simmer, 180°F / 82°C, until small bubbles form around the edges and steam rises — do not boil). Remove from heat and keep warm.
2. In a separate small saucepan, combine the cocoa powder, sugar, and salt. Add just enough of the boiling water — roughly 2 to 3 tablespoons — to form a smooth, lump-free paste, stirring constantly.
3. Stir in the remaining boiling water and bring the mixture to a boil over medium heat. Boil for 1 minute, stirring continuously, until the paste is glossy and fully dissolved.
4. Pour the hot cocoa syrup into the scalded milk, stirring to combine.
5. Beat the mixture vigorously with a rotary (hand-crank) egg beater or a whisk for approximately 2 minutes, until a thick, stable froth forms on the surface. This technique is known as milling — the froth prevents a skin (scum) from forming on the cocoa as it sits. Serve immediately in cups, spooning froth over each serving.
6. Total active time is roughly 10 to 14 minutes. The cocoa is ready when it is uniformly hot (serve at approximately 160–170°F / 71–77°C), frothy on top, and no dry cocoa or sugar granules remain visible.
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