So the teaser subject line brought you in, hmm? Well, be patient for just a moment, because the recipe will be coming. First, though, I have to say "Thank You" to alinewrites for the very nice reading material she e-mailed me yesterday afternoon. It's not something I'd typically seek out, having more or less strong anti-RPS feelings, but I guess with this particular couple (CKR/HD) there's an exception to be made. It certainly made for an entertaining bus ride home last night. :-)
Now, it just so happens I was recommending a cup of cocoa and an early bedtime to someone yesterday when I remembered this recipe that I've been meaning to share for a while. It's the best classic hot chocolate I've ever tasted, and the only one I make, and if your idea of cocoa is the packaged stuff you mix with hot water, you'll think you've died and gone to heaven when you taste this. The amount of sugar is correct as printed (8 tsp.); remember that you're using unsweetened chocolate here. If you like your cocoa sweet, you may actually want to use more sugar, but try it as written the first time. Enjoy!
Spanish-Style Hot Chocolate
(Source: The Foods & Wines of Spain, by Penelope Casas)
Makes 1 cup
- 1 cup milk
- 1 ounce unsweetened chocolate, cut in small pieces
- 8 teaspoons sugar, or to taste
Mix together the milk, chocolate, and sugar. Heat over a low flame, stirring with a wire whisk, until the chocolate is completely dissolved. Turn up the heat and bring to a boil. Allow the mixture to bubble up to the top of the saucepan. Remove immediately from the heat and beat with the wire whisk. Repeat boiling and beating 3 more times, then tilt the pan and beat the hot chocolate well with the wire whisk until it is very frothy. Serve immediately.