Chocolate A La Espanola(spanish-style Hot Chocolate) Recipe
Yield: 6Recipe 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
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
Tags
Spanish