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Ingredientes
- 1/2 c. Cocoa
- 2 Tbsp. Plus 1 teaspoon cornstarch
- 1/2 c. Water
- 1/4 c. Honey, melted
- 2 tsp Vanilla
- 1 quart Lowfat milk (I use the one litre Carton)
Direcciones
- Combine cocoa, cornstarch, and water in blender. Whirl till smooth.
- You can use an immersion blender instead. Pour into saucepan and whisk in melted honey. Gradually add in lowfat milk and vanilla while whisking constantly over medium heat. Turn it on too high and you risk burning the chocolate and the lowfat milk (absolutely foul to clean). Continue whisking till chocolate is smooth, creamy and thick. The texture when warm is like chocolate pudding, only runnier. If you do not drink the chocolate all at once, you can keep it in the fridge for a couple of days. I have added up to four more c. of lowfat milk to the chocolate without losing the thick and creamy texture.
- Variations: If you want Mexican Warm Chocolate, you can add in 1-2 teaspoon cinnamon instead of the vanilla. If you want sweeter chocolate, you can add in another quarter c. of honey.
- This is excellent dunking chocolate. The perfect accompaniment is the traditional churro, a fried loop of batter which is ridged (all the better to catch the chocolate). I haven't had anything in North America which resembles it (it's not cakey like a doughnut, but it's not crisp like a waffle either), but some fritters might be similar to the churro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1244g | |
| Calories 918 | |
| Calories from Fat 119 | 13% |
| Total Fat 13.48g | 17% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 440mg | 18% |
| Potassium 1521mg | 43% |
| Total Carbs 159.42g | 43% |
| Dietary Fiber 8.3g | 28% |
| Sugars 121.41g | 81% |
| Protein 41.2g | 66% |
