Here is a second recipe from our Treasurer Mary Weick-Brady. Now that it’s getting colder, it is time to get out those hot chocolate recipes. Here is one from Ecuador. Of course, if you can dry your own cacao, cook down your own beans and make your own chocolate ball, it would be the best chocolate drink. If not, here is a close second:
Chocolate Espumoso
- 2 litros de leche
- 1 taza de azucar
- 5 cucharadas de cocoa
- 1 trozo de canela
- 1 pizca de sal
- 1 chucharada de maicena (disuelta en agua fria)
- 2 claras de nieve
- 3 cucharadas de azucar
Preparacion
1. Ponga en una olla, a hervir la leche, la taza de azucar, el cocoa, y la canela por 5 minutos.
2. Agregue cirniendo la maicena, (revuelva) y hierva por 5 minutos mas.
3. Aparte, bat alas claras a nieve y agregue las 3 cucharadas de azucar.
4. Sirva (caliente) en tazas y pong encima del chocolate una cucharada de last claras batidas.
Nota: esta bebida se acostumbra a tomar en Quito a la hora del te y se acompana con pan de maiz.
Translated:
Frothy Chocolate
- 2 liters of milk
- 1 cup of sugar
- 5 tablespoons of cocoa
- 1 piece of cinnamon
- A pinch of salt
- 1 tablespoon of cornstarch dissolved in cold water
- 2 eggwhites
- 3 tablespoons of sugar
Preparation
1. In a large bowl, boil the milk, cup of sugar, cocoa, and cinnamon for 5 minutes.
2. Mix in the dissolved cornstarch, stir, and boil for 5 more minutes.
3. Separately, beat the eggwhites and mix in the 3 tablespoons of sugar.
4. Serve, hot, en cups, and put 1 tablespoon of the egg mixture on top.
Note: this drink is customarily drunk in Quito during tea time and is eaten with corn bread.