Castillian hot chocolate – Beverages and Drinks Recipes

Castillian hot chocolate – Beverages and Drinks Recipes

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    Directions

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    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

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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