Ingredients for Chocolate Caliente Spanish Hot Chocolate
- Whole Milk
- Milk Chocolate
- 2 tablespoons cornstarch
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How to Make Chocolate Caliente Spanish Hot Chocolate
- In a medium saucepan, whisk together 2 cups of milk and 2 tablespoons of cornstarch until completely smooth. Ensure there are no lumps.
- Place the saucepan over medium heat. Bring the milk mixture to a gentle simmer, whisking constantly, until it begins to thicken slightly (about 2-3 minutes).
- Remove from heat. Immediately add 4 ounces of finely chopped bittersweet or unsweetened chocolate (or 6 ounces of your favorite semi-sweet chocolate).
- Whisk vigorously until the chocolate is completely melted and incorporated into the milk mixture. If necessary, return the pan to very low heat for a minute or two to ensure complete melting.
- Return the saucepan to medium-low heat. Stir constantly and slowly for 2-3 minutes, until the hot chocolate reaches your desired thickness.
- Taste and add 2-4 tablespoons of granulated sugar (or to taste), if using unsweetened chocolate or if you prefer a sweeter drink.
- Remove from heat immediately once the desired thickness is reached to prevent the cornstarch from thinning.
- Ladle the steaming hot chocolate into mugs and serve immediately. Enjoy with your favorite churros or magdalenas!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
24g
Carbs
5g
