Castilian Hot Chocolate

(with thanks to David Sutton-Rowe)

The Spanish dip small sponge cakes into this drink for a quick breakfast.

55g (2 oz) unsweetened cocoa powder

180g (6 oz) sugar

7 tsp cornflour

140 ml (7 fl oz) water

1 litre (2.2 pints) milk

Method: Dissolve the cornflour in the water and combine with the cocoa powder and sugar mixture in a medium-sized saucepan.

Stir to a smooth paste.

Heat this mixture on a medium hob, continuously stirring it with a whisk.  Gradually pour in the milk, stirring as you bring it to a simmer.

Simmer for 10 minutes, stirring continuously, until the cocoa is thick, smooth and glossy. 

Serve warm in mugs or glasses.

Back to ‘Rain’