The smell is wonderful, with cinnamon, clove, cardamom and ginger and this holds up well at room temperature, which makes it good for parties and gifts! This can be served with fruit, gingerbread, or shortbread.
This recipe comes from Caroline Yeh, owner of the Temper Chocolates in Boston, Mass.
Hot chocolate first came to Spain by means of religious orders at the beginning of the Conquest. Spanish chocolate(Chocolate a la espanola) is thick and served throughout Spain. Adapted from cooking.com.