Cocoa-Nibs
Boil one teaspoon of cracked cocoa in a pint of water one hour; then add a cup of milk and a tablespoon of sugar, let it heat to the boiling-point again, strain out the nibs, and it is ready to serve.
It is necessary to boil cracked cocoa, otherwise you will have a bitter infusion, lacking the good flavor which is extracted by the higher degree of heat. This is an instance in which a few degrees more or less of heat make a great difference in the result.