Cooling Cups and Dainty Drinks by William Terrington (1869, p.216) — Terrington 1869
| 1 pint | rum | base |
| 1 oz | chocolate | other |
| 2 pints | coconut milk — cocoa-nut milk | other |
| 0.5 stick | vanilla | other |
- Digest the chocolate and vanilla in the rum until well incorporated, then strain.
- Add the coconut milk and serve either hot or, with ice, as a cool cup.
Ice: Optional
This is one of the appendix's most unusual colonial-era flavor combinations and deserves preservation for that reason alone.
The drink straddles punch and cup categories because Terrington explicitly allows both hot and cold service.