Instructions: Combine cocoa, cornstarch, and water in blender. Whirl until smooth.

You can use an immersion blender instead. Pour into saucepan and whisk in melted honey. Gradually add milk and vanilla while whisking constantly over medium heat. Turn it on too high and you risk burning the chocolate and the milk (absolutely foul to clean). Continue whisking until chocolate is smooth, creamy and thick. The texture when hot is like chocolate pudding, only runnier. If you dont drink the chocolate all at once, you can keep it in the fridge for a couple of days. I have added up to four more cups of milk to the chocolate without losing the thick and creamy texture.

Variations: If you want Mexican Hot Chocolate, you can add 1-2 tsp. cinnamon instead of the vanilla. If you want sweeter chocolate, you can add another quarter cup of honey.

This is excellent dunking chocolate. The perfect accompaniment is the traditional churro, a fried loop of batter that is ridged (all the better to catch the chocolate). I havent had anything in North America that resembles it (its not cakey like a doughnut, but its not crisp like a waffle either), but some fritters might be similar to the churro.

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