Nana’S Spanish Style Hot Chocolate
- 2 Tablespoons To 4 Tablespoons Sugar (I Prefer Raw Sugar For The Slightly Caramely Flavor It Imparts.)
- 4 Tablespoons Dutch Process Cocoa Powder
- 2 Tablespoons To 4 Tablespoons Arrowroot Powder Or Cornstarch (use Less For A More Drinkable Product Or More For A Thick, Spoonable Finish.)
- 2 cups Whole Milk
- _____
- FOR GARNISH (optional):
- Whipped Cream
- Chocolate Shavings
- Cinnamon Sugar
- Graham Crackers Or Pretzel Sticks, For Dipping
- Whisk together the sugar, cocoa powder and arrowroot powder or cornstarch in a heavy-bottomed 2-quart saucepan. Take care to smash any lumps. Whisk the milk into the powder. The powder will not dissolve in the milk, so don't worry. The goal is to simply to mix it at this point. Place the pan over a medium flame or heat and whisk constantly. Watch for the following changes. First, the powder will dissolve and it will begin to look like chocolate milk. Next, the mixture will darken and begin to thicken slightly; take care to scrape the whisk across the bottom and sides at this point to prevent scorching. Finally, the mixture will become very bubbly and thick. When it reaches this point, remove the pot from the burner immediately.
- Spoon or ladle immediately into serving dishes. Garnish as desired.
sugar, dutch, arrowroot powder or cornstarch, milk, cream, chocolate shavings, cinnamon sugar, crackers
Taken from tastykitchen.com/recipes/desserts/nanae28099s-spanish-style-hot-chocolate/ (may not work)