(Spanish hot chocolate with churros.) Serves 2-4.

CHOCOLATE (Spanish Style Hot Chocolate) :
1 qt. milk
8 sq. (8 oz.) sweetened chocolate, shaved

Heat milk to boiling point in a saucepan. Add the chocolate, stirring constantly with a wooden spoon. Bring to a boil several times, stirring energetically and constantly. It should be very thick and somewhat foamy. Serve hot.

In Spain, hot chocolate is most often served with churros, ensaimadas, bread fried in olive oil (or toast), or migas.

CHURROS:

1/2 c. water
1/2 c. milk
Pinch of salt
1 c. flour
1 egg white
Olive oil sufficient for deep frying
Confectioners' sugar

Heat the water, milk and salt in a saucepan. Bring to boiling point and begin to add the flour slowly, beating briskly and thoroughly. Remove from heat. Add egg white and beat until the dough is light. Let dough cool.

Heat oil in a pan for deep frying. Place dough in a pastry tube. Make churros either in the form of sticks or make a medium sized circle with the dough. Brown. Dip in sugar.

Churros are normally served with coffee and milk, or hot chocolate for breakfast or as an afternoon merienda.