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Recipe: Castillian Hot Chocolate

Beverages
Castillian Hot Chocolate
Newsgroup: rec.food.recipes/Robert Foster
Source: The Vegetarian Epicure Book Two
Yield: 6 servings

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.)

1/2 cup cocoa (powdered), unsweetened
1 cup sugar
7 tsp cornstarch (cornflour)
1/2 cup water
4 cups 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: 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).


MsgID: 316858
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-10-29
Board: Daily Recipe Swap at Recipelink.com
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