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

 

Related Links:

• Food Fare Articles: Noel (Christmas)

• Food Fare Culinary Collection: Savory Spain

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