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Beverages >  Christmas >  Spain >  Chocolate a la Espanola >

 

Chocolate a la Espanola

Spanish Hot Chocolate

• 1/2 LB sweet baker's chocolate

• 1 quart milk

• 2 tsp. cornstarch

• Water

Break the chocolate into small pieces; place in a saucepan with the milk. Heat slowly, stirring with a whisk, until just before boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to the chocolate mixture; stir constantly until liquid thickens. Serve hot in water-warmed cups.

 

Similar recipes:

• Champurrado (Mexican Hot Chocolate)

• Cocoa Mix (homemade)

• Heibe Schokolade (Swiss Brandied Hot Chocolate)

• Hot Chocolate

• Orange-Ginger Cocoa

• Peanut Butter Cocoa

Related Links:

• Food Fare Culinary Collection: Savory Spain

• Food Fare Articles: Christmas Noel

• Food Fare Culinary Collection: Christmas Noel

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