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 chocolate 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.)


(Serves 6)


  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 smooth.


The consistency of the finished product should resemble chocolate 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 ingredients.


Tovah Hollander 
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA 
Recipe last modified: 13 Nov 86

Original header

Path: decwrl!recipes
From: tovah@cepu (Tovah Hollander)
Subject: RECIPE: Castillian chocolate
Message-ID: <7759@decwrl.DEC.COM>
Date: 23 Jan 87 04:46:56 GMT
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Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
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