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Spanish Style Hot Chocolate

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pound sweet baker's chocolate
1 quart milk (or milk, water)
2 teaspoons 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.

Makes 4

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