Castillian Hot Chocolate Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Cocoa, (powdered), unsweetened
1 cup: Sugar,
7 tsp: Cornstarch, cornflour
1/2 cup: Water,
4 cup: Milk,
Directions:
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. Its not like
any hot chocolate Ive 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 didnt quite set. If you halve this recipe, youll 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, Id 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
Source from luhu.jp
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. Its not like
any hot chocolate Ive 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 didnt quite set. If you halve this recipe, youll 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, Id 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
Source from luhu.jp