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Ingredients
- 55 gm unsweetened powdered cocoa
- 200 gm sugar
- 25 gm cornstarch (cornflour)
- 120 ml water
- 1 lt lowfat milk
Directions
- 1. Mix the cocoa and sugar together.
- 2. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mix in a medium-sized saucepan. Stir this till it is a smooth paste.
- 3. Begin heating this mix, continuously stirring it with a whisk. Gradually pour in the lowfat milk. Continue stirring as you bring it to a simmer.
- 4. Simmer, stirring often, for about 10 min. The cocoa is ready when it thickens and is glossy and smooth.
- I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any warm chocolate I've had anywhere else, and I was delighted to find a recipe in The Vegetarian Epicure Book Two. It is the best warm chocolate in the world (at least to me.)
- The consistency of the finished product should resemble chocolate pudding which didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful).
- Difficulty : easy.
- Precision : measure the ingredients.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1431g | |
| Calories 1522 | |
| Calories from Fat 138 | 9% |
| Total Fat 15.52g | 19% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 461mg | 19% |
| Potassium 1552mg | 44% |
| Total Carbs 307.24g | 82% |
| Dietary Fiber 11.2g | 37% |
| Sugars 253.45g | 169% |
| Protein 45.82g | 73% |
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