Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Cocoa (powdered)
7 teaspoons Cornstarch (cornflour) -- unsweetened
1 C Sugar
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).
