When as I child I spent the night at my friend Becky’s house, she and I would try to talk her mom into making Chocolate Gravy the next morning for breakfast.
My pancreas and I couldn’t believe it the first time she made it. She dished it up in bowls and set them in front of us.A bowl of chocolate. For breakfast.
Let me repeat: A bowl of chocolate! For breakfast!
Then she’d make a bunch of toast for us to dip into the chocolate.
[Updated: Commenters reminded me of the butter. It’s been so long since I ate this, I forgot that we plopped a big hunk of butter into it at the table and stirred that in. Oh my.]
Is it any wonder I took so naturally to Nutella? When I tasted the spreadable chocolate for the first time in Europe, memories of Chocolate Gravy helped the idea of bread and chocolate at breakfast seem perfectly natural.
Becky’s mom gave me the recipe. I haven’t made it for a couple of decades, so my kids have never lifted a spoonful of Chocolate Gravy to their lips. But I think I might stir some up tomorrow morning so they can taste it.
Who am I kidding?
Breakfast will never be the same:
- 1 C sugar
- 1 C milk
- 2 T flour
- 2 T cocoa
Directions: Mix cocoa, flour, sugar well. Add milk. Stir over medium heat. Serve while hot. Plop a pad of butter into the bowl. Stir. Dip toast into the chocolate (or just eat with spoon).
In early January, I saw that Boomama wrote about her own introduction to Chocolate Gravy. She posted a version, too, if you’d like to compare. Apparently the whole idea of Chocolate Gravy is southern. Becky’s family recipe has its roots in Kentucky.
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