Chocolate A La Espanola (Spanish-Style Hot Chocolate)
1/2 pound of sweet baker's chocolate
1 quart of milk
2 teaspoons of cornstarch
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.
Makes six small cups.
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