Castillian Hot Chocolate

by Kathleen Morrison

Prep time: 0:15 Overall time: 0:15

Servings: 6 servings

INGREDIENTS

1/2 cup powdered cocoa
7 tsp. cornstarch, unsweetened
1 cup sugar
4 cups 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.

CHEF COMMENTS

Thick, rich Spanish hot chocolate -- I first tasted this wonderfulbeverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else. It is the best hot chocolate in the world (at least to me.)

* The consistency of the finished product shouldresemble 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).

Tagged: beverages, chocolate add tags

Have you made it? What'd you think?

Log in to review this recipe.