Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, and if anyone wants to send
out a recipe, I'd be most grateful).

: Difficulty: easy.
: Time: 15 minutes.
: Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {sdcrdcf,hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

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