Ingredients for Chocolate Caliente Spanish Hot Chocolate Too
- Whole Milk
- Baking Chocolate
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
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How to Make Chocolate Caliente Spanish Hot Chocolate Too
- In a medium saucepan, whisk together 1/4 cup cornstarch and 4 cups whole milk until completely smooth.
- Heat the milk mixture over medium heat, whisking constantly, until it comes to a gentle simmer. Remove from heat.
- Immediately add 4 ounces unsweetened chocolate (or 6 ounces milk chocolate), 1/2 cup granulated sugar, and a pinch of salt to the saucepan.
- Whisk vigorously until the chocolate and sugar are completely melted and the mixture is smooth and glossy.
- If the mixture starts to cool and thicken too quickly, return the saucepan to low heat and stir gently until the chocolate is melted again.
- Return the saucepan to medium-low heat. Stir constantly and slowly to prevent scorching while the mixture thickens further. This should take 2-3 minutes.
- Taste and add more sugar, if desired, to reach your preferred sweetness level.
- Once the chocolate reaches your desired thickness (it should coat the back of a spoon), remove it from the heat immediately to prevent further thickening.
- Ladle the hot chocolate into mugs and serve immediately. Enjoy with your favorite churros or magdalenas!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
61g
Fat
30g
Carbs
6g
