Cocoa Toast

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Animal Crackers
By: Christopher Morley

Animal crackers and cocoa to drink,
That is the finest of suppers, I think;
When I’m grown up and can have what I please
I think I shall always insist upon these.

What do you choose when you’re offered a treat?
When Mother says, “What would you like best to eat?”
Is it waffles and syrup, or cinnamon toast?
It’s cocoa and animals that I love the most!

The kitchen’s the coziest place that I know:
The kettle is singing, the stove is aglow,
And there in the twilight, how jolly to see
The cocoa and animals waiting for me.

Daddy and Mother dine later in state,
With Mary to cook for them, Susan to wait;
But they don’t have nearly as much fun as I
Who eat in the kitchen with Nurse standing by;
And Daddy once said he would like to be me
Having cocoa and animals once more for tea!



Cocoa Toast is favorite winter-time treat in our house. I like to serve it as a romantic breakfast in front of the fire while snow is falling outside, a cozy treat for the kids when they come in from ice skating or tobogganing, and a special “I love you” after school snack. I first got the idea to make cocoa toast while reading one of my old issues of the timeless, Victoria Magazine. So many beautiful pages full of ideas and inspiration.

~How to make Cocoa Toast~

Make toast out of a good, crusty bread such as French baguette. While it’s still hot, butter it and liberally sprinkle with cinnamon and sugar. Cut into one inch squares and place them in pretty soup bowls (about 10 to a bowl.) Cover them carefully with rich, homemade hot cocoa until they are swimming. Top with mini marshmallows and animal crackers. Eat with soup spoons.

~Melissa’s Homemade Hot Cocoa~

1/2 cup sugar

1/4 cup unsweetened, Dutch cocoa

1/8 teaspoon salt

1/3 cup hot water

3 cups whole milk

1 teaspoon pure vanilla extract

Mix sugar, cocoa, and salt in a saucepan; stir in water. Using a wire whisk, stir constantly over medium heat until mixture boils. Stir for 1 minute. Add milk and stir until heated through, but don’t boil. Remove from heat. Add vanilla. Serve.

Enjoy!

~Melissa

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  2 comments for “Cocoa Toast

  1. November 24, 2010 at 2:58 pm

    I will be doing this tonight! I missed that particular recipe in Victoria (and I thought I had them all! ) but I will be using it for sure! Happy Thanksgiving you darling woman! I’m so glad we are friends!

  2. admin
    November 24, 2010 at 5:33 pm

    I’m so happy you like this idea! This particular recipe was one of those that were sort of “hidden” in the text. I clipped it out years ago when I was mindlessly chopping my issues to bits *sigh* so I’m not sure what year or issue this recipe was from…But, it was preceded by this text…

    “One of the best things in the Gwendolynian repertory, I believe, was Cocoa Toast. We usually ate/drank it on Sunday nights and birthdays, and always when Aunt Gwen’s shabby kitchen or the Laguna cottage were ours, all the people gone, nobody but us in the soft light of her one hanging bulb or the kerosene lamp on the beach.”

    Happy thanksgiving sweet girl. I am SO thankful for the people I have met through my little books. If I hadn’t been in the magazine, on the radio, on TV or sold any copies of the book but those that my future friends bought, the years of writing and painting would have been completely worth it…because it brought me YOU. 🙂 I’m so happy we’re friends too. *kiss*

    XO and much love,
    Melissa

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