2 tsp cocoa powder
1 - 2 tsp sugar or soft brown sugar
25 ml cream
75 ml milk
100 ml strong, hot coffee
When brewing the coffee, use coffee with dark French roast. Measure 14 grams of ground coffee for every 1 cup (= 120 ml) of water.
In a large cup, mix together the sugar and the sifted cocoa and gradually add the cream. Mix until a smooth, thick paste forms.
Heat the milk in a saucepan but do not let it boil. Gradually pour the hot milk in the chocolate paste, mixing with a spoon. Finally add the hot coffee and stir. Serve for breakfast with homemade croissants.
Recipe source: "La vie en rose", Gustav Paulig Ltd's "Parisien" coffee package, mid-1980s.