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Receta Castillian Hot Chocolate
by Global Cookbook

Castillian Hot Chocolate
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Ingredientes

  • 55 gm unsweetened powdered cocoa
  • 200 gm sugar
  • 25 gm cornstarch (cornflour)
  • 120 ml water
  • 1 lt lowfat milk

Direcciones

  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.
  5. 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.)
  6. 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).
  7. Difficulty : easy.
  8. Precision : measure the ingredients.