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.)

     1/2 cup   unsweetened powdered cocoa
     1 cup     sugar
     7 tsp     cornstarch (cornflour)
     1/2 cup   water
     4 cups    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

     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

     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
     Path: decwrl!recipes
     From: peterm@cadvax.oz (Peter C. Maxwell)
     Subject: RECIPE: spanish cream
     Date: 26 Sep 86 03:28:52 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: University of New South Wales, Sydney, Australia
     Lines: 71
     Approved: reid@decwrl.UUCP

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