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Castillian Hot Chocolate

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CATEGORY CUISINE TAG YIELD
Dairy Spanish Drinks, Spanish, Usenet 6 Servings

INGREDIENTS

1/2 c Cocoa (powdered), unsweetened
1 c Sugar
7 ts Cornstarch (cornflour)
1/2 c Water
4 c Milk

INSTRUCTIONS

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

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