Preparation info

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Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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Chocolate has been a favourite beverage with the Spaniards for several centuries and was first introduced from Mexico, where it was extensively drunk by the Aztecs. In Spain it is a great breakfast beverage, as popular as tea in England. It is made with water, but simmered till it becomes very thick—of the consistency of cream—and is served very hot in small cups and flavoured with a little cinnamon. The Spanish breakfast tray is a simple one as compared with a breakfast “spread-out” in England—a small cup of hot and highly concentrated chocolate, a jug of cold milk, loaf sugar, a tumbler and a few churos. The cold milk is poured out in the tumbler, over a little loaf sugar, and a sip of the hot chocolate alternates with a sip of the cold sweet milk, and an occasional morsel of churos. This is the typical Spanish breakfast.