Recipe - Castillian Hot Chocolate

One half cup Cocoa (powdered),
unsweetened
1 cup Sugar
7 teaspoon Cornstarch (cornflour)
One half cup Water
4 cup Milk

Mix the cocoa and sugar together.

Dissolve the cornstarch (cornflour) in the water and combine with the
cocoasugar mixture in a mediumsized 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 mugfulls. This cocoa is especially
fantastic when you dip churros into it (a churro is a sugary, deepfried,
doughnutlike 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini