Spanishthickhotchocolate Recipes

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 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.