Royal Chocolate in a royal cup.

It’s cold in New York.  Reaul cold.  At the end of a long day, I needed a little pick me up.  So I cracked a cookbook my Aunt had given me for my birthday, a 1971 reprint of a 1934 Hershey’s Cookbook.

The book has been “adapted to a modern kitchen,” so that could mean anything in terms of reinterpretations of the original recipes.  But regardless, I do enjoy cooking up some 70s kitsch.

In the “Beverages” section, I came across this recipe for Royal Hot Chocolate.

Sounds so decadant!

***
Royal Hot Chocolate
From the 1934 Hershey’s Cookbook (1971 expanded and updated edition)

2 squares Unsweetned baking chocolate
1 14 ounce can sweetned condensed milk
4 cups boiling water
Pinch salt
1 tsp vanilla
Whipped cream and cinnamon (optional)

1. Melt baking chocolate in a double boiler: a glass bowl set over a saucepan of boiling water will do just fine.

2. Add condensed milk, then GRADUALLY add boiling water while whisking vigorously.  Heed this advice; I didn’t, and dumped the water in.  Despite some vigorous whisking, I ended up with grainy hot chocolate.  And the water must be BOILING, or else you’ll end up with a lump of unmelted chocolate and water.

3. Add salt and vanilla, and serve, with whipped cream and a dusting of cinnamon if desired.

***

Since it is Royal Hot Chocolate, I served it up in the royalest mug I had: A double-handled cup commemorating the Queen Mum’s 95th birthday.  When I first sipped the chocolate, I wasn’t bowled over.  But the more I drank, the more I realized how smooth it was.  How chocolately.  And not too sweet.  It was perfect in every way.  In a feat of decadence, I drank this hot chocolate while taking a hot shower.  I feel Awesome.