Spanish-Style Hot Chocolate

By Grandmax4

Ingredients

• 7/8 Pound Sweet Baker’s Chocolate
• 1 2/3 Quarts Milk (or 1/2 Milk Half Water)
• 3 1/3 Teaspoons Cornstarch

Preparation

Step 1

Break chocolate into small pieces and place in a saucepan with milk. Heat slowly, stirring with a whisk until just before the boiling point. Dissolve cornstarch in a few tablespoons water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups.

Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.