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Legends of the Celts

Qualilty Crafted Items from Ireland, Scotland, England, Wales,
Cornwall, U.S. and other Celtic Nations

Spanish Hot Chocolate

6 Cups Whole Milk

2 Tablespoons Cornstarch

1/4 cup Cadburys Cocoa powder

3/4 cup sugar

1 pinch salt

1 Teaspoon Vanilla Extract

8 - 12 ounces semisweet chocolate chopped or morsels

In a small bowl, combine the cornstarch, cocoa powder, sugar and salt.  Add 1/2 cup milk to form a smooth past.  The remaining 5 1/2 cups milk pour into a large, heavy bottomed saucepan.  Heat the milk over the medium heat and add cocoa mixture just before the milk boils.  Allow to boil, stirring constantly for one minute or until slightly thickened.  Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined.  Add more chocolate little by little to taste.  Keep warm.  I used a crock pot on warm setting and when it seemed to be getting too hot I turned the crock pot off for 10 minutes and then back on.  It held the thickened consistency for 4 - 6 hours.


The Hot Chocolate is thickened so it should be served with a spoon.  A Churro is generally served with it to dip in the chocolate.  We served Shortbread Fingers and dipped them in, yummy.