Spanish Thick Hot Chocolate

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.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 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)

Directions

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!