Autumn is my favorite time of the year.
My grocery list today is written with the ideas of soups/stews/and hot chocolate.
Here's a receipt I'm going to use for desert treat, dipping  Biscotti in it.
Spanish Hot Chocolate
2 cups of milk
4oz. bittersweet/semisweet chocolate
1/2 teaspoon instant coffee powder
1/8 teaspoon ground nutmeg

Hot chocolate - a
traditional drink of the Aztecs and other Mexican peoples - first came
to Spain by means of religious orders at the beginning of the Conquest.
It has been arousing passionate emotions since the seventeenth century.
The Spanish are known to be locos for chocolate, since they
“discovered” it in the New World 500 years ago. As in centuries past,
today the Spanish drink rich hot chocolate for breakfast, so thick that
you can stand a churro in it! If the only hot cocoa you’ve ever
had is the kind made with powdered envelopes of mix and hot water, you
won’t recognize this incredibly rich and flavorful drink. In fact, once
you try the Spanish version of hot chocolate, you might be hooked!
There are two versions below - one that uses baking chocolate and one
that uses sweetened chocolate.
www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=1931

Thick, Rich, Spanish Hot Chocolate

 - 6:24amwww.worldwideschool.org/library/books/tech/recipes/drinks/spanish-cocoa/Chap1.html -

Prep Time: 10 minutes

Ingredients:

• Sweet Chocolate Version


• 2 8-ounce cups whole milk


• 4 ounces milk chocolate


• 1/2 tsp. cornstarch


• Baking Chocolate Version


• 2 8-ounce cups whole milk


• 3 ounces (3 squares) baking chocolate


• 1/3-1/2 cup sugar


• 1/2 tsp. cornstarch


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  RECIPE INGREDIENTS 10-12 ounces semisweet chocolate, grated 2 1/4 cups water 1 teaspoon cornstarch, dissolved in a little cold water
  DIRECTIONS Heat the grated chocolate with the water in a saucepan. Stir to mix thoroughly. When it comes to a boil, add the dissolved cornstarch. Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over. Ladle into cups from a suitable height to make it nice and frothy.
  Recipe reprinted by permission of Weldon Russell. All rights reserved. Date Added: 01/01/2008

  
  
  
  
  
  
  
  
  
  
  

  Nutrition Facts per Serving Yield: Serves 4

  Calories: 342 Fat. Total: 21g Carbohydrates, Total: 45g Cholesterol: 0mg Sodium: 8mg Protein: 3g Fiber: 4g % Cal. from Fat: 55% Fat, Saturated: 0g