Recipe ingredients and directions:
1/2 c. cocoa
1 c. sugar
7 t. cornstarch
1/2 c. water
1 qt. milk
Shift the cocoa and sugar together into a medium-sized saucepan.
Dissolve the cornstarch in the water, and stir into the cocoa and
sugar until it is a smooth paste. Begin heating the mixture, stirring
it with a whisk, and gradually pour in the milk. Continue stirring
with the whisk as you bring the liquid to a simmer. Allow the chocolate
to simmer for about 10 minutes, stirring often, until it is thick,
glossy and completely smooth. Serve steaming hot.
Serves six.
Churros (about 15 or so)
1 c. water
1/2 T. oil
dash salt
1 c. flour
(oil for frying; granualted sugar for sprinkling)
Bring water, oil, and salt to boil in a saucepan. Add the flour all at
once, reduce heat, then stir (vigorously) with a wooden spoon until it
forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in.
star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in
strips. (Do a few at a time.) When golden on one side, turn over. Drain
on paper towels, then sprinkle in sugar.
CASTILLIAN HOT CHOCOLATE
1/2 cup unsweetened powdered cocoa
1 cup sugar
7 tsp cornstarch (cornflour)
1/2 cup water
4 cups milk
(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.
Hot Chocolate
2 oz of heavy cream
6-8 oz of milk
1 stick of cinnamon
1 vanilla bean, split in half length wise
2 oz of some excellent dark chocolate, finely chopped. I suggest
Lindt.
freshly made wipped cream
heat the cream and milk with the cinnamon and vanilla bean very slowly
for 15-20 minutes. (if you don’t have any beans add 1-2 tsp of vanilla
after heating). remove the bean and cinnamon. add the chocolate.
mix until fully melted. serve topped with some very dense fresh
wipped cream. serves 1-2 depending upon how much of a glutton you are.
Mexican Hot Chocolate (serves 3-4)
Melt 3-4 squares semi-sweet baking chocolate over low heat. Meanwhile,
heat 1.5 cups heavy cream and 2 cups milk until hot but not boiling.
Stir a litte of the hot milk into the chocolate, to make a paste, then
add the rest. Keep stirring over low heat. Add 1 tblsp sugar (or to
taste). Then, beat 1 egg with vanilla (this part can be omitted).
Stir a little hot chocolate into egg to warm it up, then add the egg to
the chocolate. Stir over low heat for 3 minutes. Add a good hard
sprinkle of cinnamon and serve.
Spanish chocolate (Chocolate Espanol)
2 cups milk
2 oz. sweet chocolate, broken or grated ( Ybarra from Mexico or swiss
would
probably be best.)
1/2 tsp. cinnamon
2 eggs, beaten
Stir the milk with the chocolate and the cinnamon over low heat until
the chocolate dissolves. Add the eggs and beat the mixture until it
becomes thick, taking care not to boil.
Orange Scented Hot Chocolate
2 Cups milk
4 Ounces bittersweet (not unsweetened ) or
semi-sweet choclate, chopped
3 2X1 inch orange peel strips (orange part only)
1/2 teaspoon instant espresso powder or
instant coffe powder
1/8 teaspoon ground nutmeg
Combine all ingredients in heavy medium saucepan.Stir over low heat
until chocolate melts. Increase heat and bring just to a boil, stirring
often.
Remove from heat and whisk untily frothy. Return to heat and bring to
boil again. Remove from heat; whisk until frothy. Repeat heating and
whisking once again. Discard orange peel. (Can be prepared 2 hours
ahead. Let stand at room temperature. Before serving, bring just to
boil, remove from heat and whisk until frothy.)
Pour hot chocolate into mugs, 2 servings.
Category: Beverages & Drinks Recipes
