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.)
55 g unsweetened powdered cocoa 200 g sugar 25 g cornstarch (cornflour) 120 ml water 1 l milk
(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.
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).
Difficulty: easy. Time: 15 minutes. Precision: measure the ingredients.
Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {sdcrdcf,hao}!cepu!tovah
Last modified: 9 May 2006 | 47 hits in September 2008 |