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
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.
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