Thick Spanish Chocolate
by Ernest Reynoso Gala/Lolo Pepe
A) Mix with wire whisk in a thick casserole:
1 cup Ricoa breakfast cocoa
1/2 cup granulated sugar
1/4 cup each of peanut butter and all-purpose flour
5 cups fresh milk.
B) Cook over medium fire, stirring constantly until simmering. Pour on 5 large mugs (cups).