Chocolate a la espanola(spanish-style hot chocolate)

Yield: 6

Measure Ingredient
½ pounds sweet baker's chocolate
1 quart milk
2 teaspoons cornstarch

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

Makes six small cups.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000

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