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Castillian Hot Chocolate spanish 1/2 cup cocoa (powdered), unsweetened 1 cup sugar 7 teaspoon cornstarch (cornflour) 1/2 cup water 4 cup milk Mix the cocoa and sugar together. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth. NOTES: * Thick, rich Spanish hot chocolate -- I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in "The Vegetarian Epicure Book Two." It is the best hot chocolate in the world (at least to me.) * The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful). : Difficulty: easy. : Time: 15 minutes. : Precision: measure the ingredients. : Tovah Hollander : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {sdcrdcf,hao}!cepu!tovah : Copyright (C) 1986 USENET Community Trust Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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