Spanish-Style Hot Chocolate

Makes 4 Large Servings

Ingredients:

1/2 lb. Sweet Baker’s Chocolate
1 quart Milk (or 1/2 Milk half Water)
2 tsp. Cornstarch

Break chocolate into small pieces and place in a saucepan with milk. Heat slowly, stirring with a whisk until just before the boiling point. Dissolve cornstarch in a few tablespoons water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups.