*  Exported from  MasterCook  *

                         Castillian Hot Chocolate

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beverages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Cocoa (powdered)
   7      ts            Corn starch -- unsweetened
   1      c             Sugar
   4      c             Milk

Mix the cocoa and sugar together.

Dissolve the corn starch 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


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