Tuesday, May 3
I came accross the Spanish Hot chocolate in its' homeland when I spent one January backpacking through Spain on planes, trains, automobiles and ferries. You can buy them at most bars and eateries.
Makes 2 cups (because you may want to share, or you may not be able to stop at one....)
475ml full cream milk
115gr milk chocolate (or dark if you love it - good way to 'rid yourself' of excess Easter eggs?)
1 tsp. cornflour
Pour milk and cornstarch (cornflour) into a saucepan, turn up the heat and begin to scald, (i.e. making it bubble at the edges of the saucepan) whilst using a metal whisk to ensure there's no lumps.
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