One and one-half level teaspoonfuls of cocoa for each cup. Place the cocoa in a granite cup, and stir in cold water enough to make a thin batter. Place on the fire, and stir until it thickens, then stir into it enough boiling water and milk (one-half milk and one-half water) to make a cup.
Put one cupful of cocoa shells and one generous table-spoonful of cocoa nibs into two quarts of boiling water, and let simmer for four hours. Strain and serve hot with sugar and cream.