SPANISH CHOCOLATE RECIPES

Name: Spanish Thick Hot Chocolate
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 serving(s)
Ingredients: 10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips); 2 1/4 cups milk; 1/2-1 teaspoon cornstarch, dissolved in a little cold water; 1/2 teaspoon instant coffee (optional)

SPANISH THICK HOT CHOCOLATE RECIPE - FOOD.COM

Spanish Thick Hot Chocolate Recipe - Food.com image

Hot chocolate first came to Spain by means of religious orders at the beginning of the Conquest. Spanish chocolate(Chocolate a la espanola) is thick and served throughout Spain. Adapted from cooking.com.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
2 1/4 cups milk
1/2-1 teaspoon cornstarch, dissolved in a little cold water
1/2 teaspoon instant coffee (optional)

Steps:

Heat the grated chocolate and the milk in a saucepan.
Mix in the instant coffee if using.
Stir to completely mix and make sure the chocolate is melted.
When it comes to a boil, add the dissolved cornstarch.
Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
Ladle into cups from a suitable height to make it nice and frothy.
Serve immediately and enjoy!

Nutrition Facts : Calories 452.3, FatContent 43, SaturatedFatContent 26.6, CholesterolContent 19.2, SodiumContent 84.7, CarbohydrateContent 28.3, FiberContent 12, SugarContent 0.7, ProteinContent 13.9

SPANISH THICK HOT CHOCOLATE RECIPE - FOOD.COM

Spanish Thick Hot Chocolate Recipe - Food.com image

Hot chocolate first came to Spain by means of religious orders at the beginning of the Conquest. Spanish chocolate(Chocolate a la espanola) is thick and served throughout Spain. Adapted from cooking.com.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
2 1/4 cups milk
1/2-1 teaspoon cornstarch, dissolved in a little cold water
1/2 teaspoon instant coffee (optional)

Steps:

Heat the grated chocolate and the milk in a saucepan.
Mix in the instant coffee if using.
Stir to completely mix and make sure the chocolate is melted.
When it comes to a boil, add the dissolved cornstarch.
Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
Ladle into cups from a suitable height to make it nice and frothy.
Serve immediately and enjoy!

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