Castillian Hot Chocolate
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Spain
Known as a Spanish recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Dip
- 7 t Cornstarch (cornflour)
- 4 c Milk
- 1/2 c Water
- 1/2 c Cocoa (powdered), unsweetened
- 1 c Sugar
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- * 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
Plating
Cookware for this recipe
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Deep fryer or deep pan
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Saucepan
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Whisk
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Chef's knife
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Wooden spoon