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.
- 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!
!!! 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.
I made this recipe with my middle school Spanish students. It's very much like the hot chocolate you get in Spain, but easy enough for kids to make. We dipped churros from our local churreria in the hot chocolate, and for a moment I was back in Madrid! Great recipe, thanks!