tovah@cepu (Tovah Hollander) (01/23/87)
SPANISH-COCOA(B) USENET Cookbook SPANISH-COCOA(B)
CASTILLIAN HOT CHOCOLATE
SPANISH-COCOA - 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 cho-
colate 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.)
INGREDIENTS (Serves 6)
1/2 cup unsweetened powdered cocoa
1 cup sugar
7 tsp cornstarch (cornflour)
1/2 cup water
4 cups milk
PROCEDURE
(1) Mix the cocoa and sugar together.
(2) 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.
(3) Begin heating this mixture, continuously stirring
it with a whisk. Gradually pour in the milk.
Continue stirring as you bring it to a simmer.
(4) Simmer, stirring often, for about 10 minutes. The
cocoa is ready when it thickens and is glossy and
smooth.
NOTES
The consistency of the finished product should resemble cho-
colate 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, and if anyone wants to send out a
recipe, I'd be most grateful).
RATING
Difficulty: easy. Time: 15 minutes. Precision: measure the
ingredients.
CONTRIBUTOR
Tovah Hollander
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
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