*  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      teaspoons     Cornstarch (cornflour) -- unsweetened
    1      C             Sugar
    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.
 
  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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