Spanish Hot Chocolate
0.50 c Cocoa
2.00 tb Plus 1 tsp. cornstarch
0.50 c Water
0.25 c Honey, melted
2.00 ts Vanilla
1.00 qt Milk (I use the one litre
Combine cocoa, cornstarch, and water in blender. Whirl until smooth.
You can use an immersion blender instead. Pour into saucepan and
whisk in melted honey. Gradually add milk and vanilla while whisking
constantly over medium heat. Turn it on too high and you risk burning
the chocolate and the milk (absolutely foul to clean). Continue
whisking until chocolate is smooth, creamy and thick. The texture
when hot is like chocolate pudding, only runnier. If you don't drink
the chocolate all at once, you can keep it in the fridge for a couple
of days. I have added up to four more cups of milk to the chocolate
without losing the thick and creamy texture.
Variations: If you want Mexican Hot Chocolate, you can add 1-2 tsp.
cinnamon instead of the vanilla. If you want sweeter chocolate, you
can add another quarter cup of honey.
This is excellent dunking chocolate. The perfect accompaniment is the
traditional churro, a fried loop of batter that is ridged (all the
better to catch the chocolate). I haven't had anything in North
America that resembles it (it's not cakey like a doughnut, but it's
not crisp like a waffle either), but some fritters might be similar
to the churro.