Castillian Hot Chocolate
Cocoa and sugar whisked with cornstarch and milk over the stove until thick enough to coat a spoon. Spanish-style drinking chocolate made for dunking churros.
Medium
Difficulty
15 min
Time
250 Cal
Calories
Flavor profile
Non-alcoholic
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Water1/2 cup
- Sugar1 cup
- Cocoa Powder1/2 cup
- Cornstarch7 tsp
- Milk1 qt
Instructions
Shift the cocoa and sugar together into a medium-sized saucepan.
Dissolve the cornstarch in the water, and stir into the cocoa and sugar until it is a smooth paste.
Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk.
Continue stirring with the whisk as you bring the liquid to a simmer.
Allow the chocolate to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth.
Serve steaming hot in coffee mug.
Serves six.
Pairs well with
Spain's thick sipping chocolate exists to dunk fried pastry into:
- Churros
- Olive oil tortas
- Polvorones
- Toasted bread with sugar
Similar taste
Frequently asked questions
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