Official Fahy family hot chocolate approved by Connor, William and Annabel the winter of 2005. Thickest, best hot chocolate, recipe from Segovia.
1/2 cup unsweetened powdered cocoa
1/2 c sugar
2 T plus 1 t cornstarch
1/2 c water
4 cups milk
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Rub the cocoa and sugar together in a saucepan. Dissolve the cornstarch in the water and then add it to the cocoa and sugar in the saucepan. Stir until you have a smooth paste.
Begin heating the mixture, stirring with a whisk and gradually pour in the milk. Stir continuously as you bring it to a simmer. Simmer 10 minutes, stirring often until the hot chocolate is thick, glossy and completely smooth. Serve hot, preferably with marshmallows and cinnamon sticks or candy canes.
Adapted from Vegetarian Epicure, page 352