Yield > 1
Keys : Beverages Drinks Chocolate Non Alcoholic Spanish Spain
European Mediterranean
Ingredients :
55 gm unsweetened powdered cocoa
200 gm sugar
25 gm cornstarch (cornflour)
120 ml water
1 lt milk
Method :
• 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.
• 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, and if
anyone wants to send out a recipe, I'd be most grateful).
• Difficulty : easy.
• Precision : measure the ingredients.
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