Title: Castillian Hot Chocolate #1
Categories: Drinks Spanish
Yield: 6 Servings

1/2	c	Cocoa (powdered), unsweetened
1	c	Sugar
7	ts	Cornstarch (cornflour)
1/2	c	Water
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)

From: Robert.Foster@nashville.Com Date: Sun, 17 Dec 95 03:31:27 Gmt

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