Chocolate Caliente: Spanish Hot Chocolate

Spanish hot chocolate
Tom And Steve/Photographer's Choice RF/Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 2 Servings or 2 Cups
Ratings (38)

The Spanish are known to be locos for chocolate, since they “discovered” it in the New World 500 years ago. As in centuries past, today the Spanish drink rich hot chocolate for breakfast, so thick that you can stand a churro in it!

If the only hot cocoa you’ve ever had is the kind made using envelopes of powdered mix and hot water, you won’t recognize this incredibly rich and flavorful drink. In fact, once you try the Spanish way of making hot chocolate, you might be hooked! There are two versions here--one that uses milk chocolate and one that uses baking chocolate and sugar. Try both to decide which you prefer. Whether you choose sweet or baking chocolate, the process is almost the same. 

Be sure to use a clean spoon every time you taste the hot chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

What You'll Need

  • For the Sweet Chocolate Version:
  • 2 cups/250 ml. whole milk
  • 1/2 tsp. cornstarch
  • 4 oz./113 gr. milk chocolate
  • For the Baking Chocolate Version:
  • 2 cups/250 ml. whole milk
  • 1/2 tsp. cornstarch
  • 3 ounces/93 gr. baking chocolate
  • 1/3 to 1/2 cup sugar

How to Make It

  1. Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
  2. Add the chocolate squares immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove over low heat to melt the chocolate.
  1. If you are using baking chocolate, which is unsweetened, pour the sugar into the chocolate milk mixture and stir until thoroughly dissolved. (Do this off of the heat.)
  2. Place the pan back on the stove over medium low/medium heat, stirring slowly but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.