Outragously Thick Spanish Hot Chocolate With Churros Recipes

SPANISH HOT CHOCOLATE (CHOCOLATE CALIENTE)

Steps:

• In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
• Add the chocolate, while stirring, until the chocolate has completely melted. Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
• Serve the hot chocolate with homemade churros. Enjoy!

SPANISH HOT CHOCOLATE: CHOCOLATE A LA TAZA

Steps:

• Break the chocolate into small pieces.
• Warm the milk and chocolate pieces together in a pan on the stove over medium heat.
• Simmer the chocolate and milk, stirring occasionally, until the mixture begins to boil. When it reaches the boiling point, remove it from the heat. At this point, the mixture won't be very thick yet.
• Allow the mixture to cool for around a minute.
• Return the chocolate mixture to the stove again, and simmer until it boils again.
• Remove the chocolate from the heat source and allow it to cool again.
• Repeat the process of simmering until boiling, then cooling, at least one more time or until you are happy with the thickness.
• The mixture will continue to thicken as it cools, but it's best served warm, accompanied by churros or sweetbreads, of course.

SPANISH THICK HOT CHOCOLATE

Steps:

• 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!