Best Classic Spanish Hot Chocolate Drink Recipes

SPANISH HOT CHOCOLATE RECIPE - THICK HOT CHOCOLATE

Steps:

• On a large pot mix cornstarch with milk until combined.
• Add sugar and dissolve. In the meantime chop chocolate into small pieces.
• Take the pot with milk and warm it at medium heat. Make sure to mix constantly.
• Add the chocolate to the hot milk and let it melt.
• *Optional; at this point, you can add cinnamon or any desired spice.
• Mix thoroughly until you get a thick and smooth consistency.
• Serve hot on individual cups.

CLASSIC HOT CHOCOLATE

Steps:

• Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
• Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

CHOCOLATE CALIENTE: AUTHENTIC MEXICAN HOT CHOCOLATE

Steps:

• Gather the ingredients.
• The tablets of chocolate de mesa are usually divided into 6 to 8 wedges. Place each tablet on a cutting board and cut with a sharp knife into wedges. Don't worry if they don't cut perfectly-you are going to be dissolving the chocolate .
• Place milk in a saucepan over medium heat.
• Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn burner down a bit and return pan to heat.
• Drink hot chocolate as is, or place in a blender , half of the amount at a time, and carefully blend mixture until the desired degree of frothiness has been reached.

CLASSIC HOT CHOCOLATE

Steps:

• Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
• Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
• When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
• Serve topped with whipped cream or marshmallows.

CHAMPURRADO

Steps:

• Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
• Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

CLASSIC SPANISH HOT CHOCOLATE DRINK

Steps:

• Combine all ingredients in a heavy medium saucepan.
• Stir over low heat until chocolate melts.
• Increase heat and bring just to boil, stirring often.
• Remove from heat and whisk until frothy.
• Return to heat and bring just to boil again.
• Remove from heat and whisk until frothy.
• Repeat until it is nice and thick.
• Pour hot chocolate into mugs.