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Chocolate A La Espanola (Spanish-Style Hot Chocolate) beverages, spanish 1/2 lb sweet baker's chocolate 1 quart milk 2 teaspoon cornstarch Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups. Makes six small cups. Contributor: Esther Pérez Solsona Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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