Chocolate a la Espanola (Spanish-Style Hot Chocolate)

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#99709

serves/makes:

ready in:
under 30 minutes

ingredients

1/2 pound sweet baker's chocolate
1 quart milk
2 teaspoons cornstarch

directions

Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point.

Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups.