Chocolate A La Espanola (spanish-style Hot Chocolate) Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
1/2 lbs: sweet bakers chocolate,
1 quart: milk,
2 tsp: cornstarch,
Directions:
Break chocolate into small pieces. Place in saucepan with liquid. Heat
slowly, stirring with a whisk, until just before the boiling point.
Dissolve cornstarch in a few tablespoons of cold water. Add dissolved
cornstarch to chocolate mixture and stir constantly until the liquid
thickens. Serve hot in warmed cups.
Makes six small cups.
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
slowly, stirring with a whisk, until just before the boiling point.
Dissolve cornstarch in a few tablespoons of cold water. Add dissolved
cornstarch to chocolate mixture and stir constantly until the liquid
thickens. Serve hot in warmed cups.
Makes six small cups.
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp