Spanish Thick Hot Chocolate

Total Time
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

Ingredients Nutrition

  • 10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
  • 2 14 cups milk
  • 12-1 teaspoon cornstarch, dissolved in a little cold water
  • 12 teaspoon instant coffee (optional)


  1. Heat the grated chocolate and the milk in a saucepan.
  2. Mix in the instant coffee if using.
  3. Stir to completely mix and make sure the chocolate is melted.
  4. When it comes to a boil, add the dissolved cornstarch.
  5. 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.
  6. Ladle into cups from a suitable height to make it nice and frothy.
  7. Serve immediately and enjoy!
Most Helpful

Esto es muy bueno! Mejor que la mayoría de los otros chocolates calientes!

Zach H. June 03, 2015

!!! 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.

Ms. Poppy February 04, 2011

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.

Algiers April 17, 2010