Spanish Hot Chocolate Recipes

HOT CHOCOLATE SPANISH STYLE RECIPE

Steps:

• Dissolve the cornstarch into the milk.
• Add sugar to your taste.
• Chop chocolate.
• Transfer the milk to a pot and warm it up on medium heat, mixing continuously.
• Add the chocolate and let it melt.
• Optional: Add the cinnamon and the black pepper.
• Keep mixing. You should obtain a smooth thick mixture.
• Pour it into cups and serve hot.

SPANISH HOT CHOCOLATE RECIPE - THICK HOT CHOCOLATE

Steps:

• On a large pot mix cornstarch with milk until combined.
• Add sugar and dissolve. In the meantime chop chocolate into small pieces.
• Take the pot with milk and warm it at medium heat. Make sure to mix constantly.
• Add the chocolate to the hot milk and let it melt.
• *Optional; at this point, you can add cinnamon or any desired spice.
• Mix thoroughly until you get a thick and smooth consistency.
• Serve hot on individual cups.

SPANISH HOT CHOCOLATE

Steps:

• Bring milk with chocolate a la taza just to a boil in a 1 1/2-quart heavy saucepan over moderate heat, whisking until chocolate is melted, then simmer mixture, whisking, 2 minutes. Remove from heat and let stand 5 minutes to thicken.
• *Available at Tienda (888-472-1022).

SPANISH HOT CHOCOLATE

Steps:

• If your chocolate is in a bar form, chop or grate. Solid bars do not melt well.
• Put chocolate, milk and sugar in a heavy saucepan over low heat. Whisk slowly until the chocolate melts and sugar dissolves.
• When it is smooth and steamy, put into mugs and top with a little cinnamon.

CLASSIC SPANISH HOT CHOCOLATE DRINK

Steps:

• Combine all ingredients in a heavy medium saucepan.
• Stir over low heat until chocolate melts.
• Increase heat and bring just to boil, stirring often.
• Remove from heat and whisk until frothy.
• Return to heat and bring just to boil again.
• Remove from heat and whisk until frothy.
• Repeat until it is nice and thick.
• Pour hot chocolate into mugs.

OUTRAGOUSLY THICK SPANISH HOT CHOCOLATE WITH CHURROS

Steps:

• Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
• In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
• Heat the milk over medium heat and add cocoa mixture just before the milk boils.
• Allow to boil, stirring constantly for one minute or until slightly thickened.
• Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
• Set aside and keep warm.
• Start the churros.
• Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
• Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
• Turn the dough out onto an aluminum foil-lined work area.
• Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
• One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
• The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
• Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
• Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
• Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
• Fry one large spiral or 4 strips at a time.
• Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
• Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
• While still warm, roll the churros in the cinnamon-sugar.
• Place churros on a baking sheet and keep warm at 200°F in an oven.
• Betwen each batch of churros, allow the oil to return to 365°F
• When all the churros are finished, gently rewarm hot chocolate if necessary.
• Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.

SPANISH HOT CHOCOLATE - CHOCOLATE A LA TAZA

Steps:

• Put chocolate & half the milk (500ml) into a pan over a medium heat, stirring until the chocolate has melted.
• Dissolve the cornflour in the remaining milk & whisk into the chocolate with the sugar.
• Cook on a low heat & whisk for around 5 minutes or until the chocolate has thickened.
• Remove from heat & serve into cups.