Zutaten für Spanish Thick Hot Chocolate
- Semisweet Chocolate
- 2 cups (475ml) whole milk
- Cornstarch
- 1 teaspoon instant espresso powder (optional)
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Zubereitung von Spanish Thick Hot Chocolate
- In a medium saucepan, combine the grated chocolate and milk. Heat over medium-low heat, stirring frequently.
- Once the chocolate is almost melted, stir in the instant espresso powder (if using).
- Continue stirring until the chocolate is completely melted and the mixture is smooth.
- In a separate small bowl, whisk together the cornstarch and cold water until smooth to form a slurry.
- Slowly whisk the cornstarch slurry into the warm chocolate mixture.
- Bring the mixture to a gentle boil, whisking constantly. Reduce heat to low and simmer for 1 minute, stirring continuously to prevent sticking.
- Remove from heat. The mixture will continue to thicken slightly as it cools.
- For a frothy top, carefully pour the hot chocolate into mugs from a height of about 6 inches (15cm).
- Serve immediately and enjoy! Garnish with whipped cream or a sprinkle of cinnamon if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
132g
Carbs
9g
