Castillian hot chocolate
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Castillian hot chocolate
  Chocolate    Drinks    Spanish  
Last updated 6/12/2012 12:46:50 AM. Recipe ID 7285. Report a problem with this recipe.
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      Title: Castillian hot chocolate
 Categories: Drinks, Spanish
      Yield: 6 Servings
    1/2 c  Cocoa (powdered),
      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.
  *  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

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Recipe ID 7285 (Apr 03, 2005)

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