32 Grenville Street M4Y 1A3



Christopher Greaves


Wednesday October 29, 2008

First day of snow! Admittedly only a dozen flakes, but snow, nonetheless.

Time to haul out that collection of glass bottles youíve been hoarding since the balmy days of Iced tea or Apple Juice.

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You will need, besides an empty bottle with a screw-cap lid, your tub of cocoa, tub of sugar, and tub of powdered milk.

The funnel can double as the tin-man in Wizard Of Oz. The mung beans are soaking and do not enter into this story.

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How does it all work? Funnel you should ask!

Half a cup of milk powder, then half a cup of cocoa, then half a cup of sugar.

Itís all done by halves, you see.

It makes rather a neat design, if you ask me.

I suppose if I continued with milk, cocoa, sugar until the bottle was full, I could gift-wrap this as a hand-out present at the Scottish Country Dancing Christmas bash, if I was still going to Scottish Country Dancing.

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Add half a cup of hot water from the kitchen tap. Itís all done by halves, you see.

Students of fluid dynamics will amuse themselves for several minutes watching the experiment.

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The rest of us will shake the bottle vigorously until the dry ingredients have formed a thickish syrup.

For the sake of clarity I poured my mixture into a clean bottle so that you can see that three half-cups of dry ingredients and one half cup of hot water made half a bottle of chocolate syrup.

Itís all dun, by halves, you see.

How well does it keep?

I have no idea.

I pour some into a boiled cup of water to make a hot chocolate drink.

I pour some into a little espresso cup and drink it as a liquor late a night Ė a little night-cup, so to speak.

It is soon gone, and time to mix another batch.


416-993-4953 CPRGreaves@gmail.com

Toronto, Friday, August 14, 2015 1:16 PM

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