Castillian Hot Chocolate

Title:
Castillian Hot Chocolate

Yield:
6 Servings

Categories:
Beverages,
Spanish




Ingredients:





   1/2 c  Cocoa (powdered),


          -unsweetened


     1 c  Sugar


     7 ts Cornstarch (cornflour)


   1/2 c  Water


     4 c  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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini