Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 C Cocoa (powdered), 7 t Cornstarch (cornflour)
-unsweetened 1/2 C Water
1 C Sugar 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

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