Free Recipe Castillian Hot Chocolate

Recipe Type: Free Drink Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 6

Ingredients for Castillian Hot Chocolate Recipe

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

Castillian Hot Chocolate Preparation

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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