Prep 5 mins
Cook 8 mins
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.
- 10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
- 2 1⁄4 cups milk
- 1⁄2-1 teaspoon cornstarch, dissolved in a little cold water
- 1⁄2 teaspoon instant coffee (optional)
- Heat the grated chocolate and the milk in a saucepan.
- Mix in the instant coffee if using.
- Stir to completely mix and make sure the chocolate is melted.
- When it comes to a boil, add the dissolved cornstarch.
- Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
- Ladle into cups from a suitable height to make it nice and frothy.
- Serve immediately and enjoy!
Esto es muy bueno! Mejor que la mayoría de los otros chocolates calientes!
!!! So rich and so chocolately... I wasn't sure if I was going to be able to finish my cup but somehow I did manage. :) Next time I make it I'll stop by the Hispanic bakery for churros first.
This hot chocolate was not what I had expected out of it. I expected to thicken nicely. but I didn't have cornstarch so I added twice as much flour and dissolved it in water, I had a hard time with that, but it ended up with lumps in the hot chocolate.