Best Spanish Hot Chocolate Chocolate A La Taza Recipes

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SPANISH HOT CHOCOLATE - CHOCOLATE A LA TAZA



Spanish Hot Chocolate - Chocolate a La Taza image

Everyone who goes to Spain has to try the hot chocolate. It's so delicious & can be used to dunk Spanish Churros in for breakfast. This recipe is just for the hot chocolate & I will also add my recipe for Spanish Churros as they really go hand in hand. This has a creamy, thick consistancy, it's very indulgent & can really give us women that chocolate fix we all need from time to time. The recipe can also be adjusted according to taste by adding more/less sugar or even omitting it depending on chocolate used or if you like very sweet drinks. I like to make enough to fill 2 big mugs for my daughter & I. We love it at anytime of the day. My daughter likes to add a squirt of cream & a cadburys flake sprinkled on top. I just prefer it on it's own. Anyway, make it - I'm sure you'll love it.

Provided by Wakey lass Lisa

Categories     Beverages

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 4

150 g dark chocolate (chopped) or 150 g milk chocolate (chopped)
1 liter milk
1 tablespoon cornflour
2 -4 tablespoons sugar

Steps:

  • Put chocolate & half the milk (500ml) into a pan over a medium heat, stirring until the chocolate has melted.
  • Dissolve the cornflour in the remaining milk & whisk into the chocolate with the sugar.
  • Cook on a low heat & whisk for around 5 minutes or until the chocolate has thickened.
  • Remove from heat & serve into cups.

SPANISH HOT CHOCOLATE: CHOCOLATE A LA TAZA



Spanish Hot Chocolate: Chocolate a la Taza image

Spain's version of hot chocolate is thick and meant for dunking churros and sweetbreads into it. Learn how simple it is to make chocolate a la taza for chocolate and churros using only 2 ingredients!

Provided by Tracy Ariza, DDS

Categories     Breakfast     Desserts

Number Of Ingredients 2

200 g chocolate
500 ml milk ((Just over 2 cups))

Steps:

  • Break the chocolate into small pieces.
  • Warm the milk and chocolate pieces together in a pan on the stove over medium heat.
  • Simmer the chocolate and milk, stirring occasionally, until the mixture begins to boil. When it reaches the boiling point, remove it from the heat. At this point, the mixture won't be very thick yet.
  • Allow the mixture to cool for around a minute.
  • Return the chocolate mixture to the stove again, and simmer until it boils again.
  • Remove the chocolate from the heat source and allow it to cool again.
  • Repeat the process of simmering until boiling, then cooling, at least one more time or until you are happy with the thickness.
  • The mixture will continue to thicken as it cools, but it's best served warm, accompanied by churros or sweetbreads, of course.

Nutrition Facts : ServingSize 4 oz., Calories 330 kcal, Carbohydrate 36 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 13 mg, Sodium 62 mg, Fiber 3 g, Sugar 32 g

CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE TOO



Chocolate Caliente - Spanish Hot Chocolate Too image

Rich and delicious, for the strong at heart chocolate lover. Serve with churros or magdelenas. I have also posted a version made with milk chocolate in place of the unsweetened and sugar. Serving size depends on how much chocolate you can handle.

Provided by momaphet

Categories     Beverages

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

16 ounces whole milk
3 ounces baking chocolate, chopped
1/3-1/2 cup sugar
1/2 teaspoon cornstarch

Steps:

  • Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
  • Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
  • Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
  • Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

Nutrition Facts : Calories 162.6, Fat 10, SaturatedFat 6.1, Cholesterol 8, Sodium 35.3, Carbohydrate 19.1, Fiber 2.4, Sugar 15.4, Protein 4.4

SPANISH HOT CHOCOLATE



Spanish Hot Chocolate image

Categories     Milk/Cream     Hot Drink     Non-Alcoholic     Chocolate     Fall     Winter     Gourmet     Drink

Yield Serves 1

Number Of Ingredients 2

1 cup milk
2 1/2 oz chocolate a la taza (70 g, preferably Valor in bar form*), or 2 oz bittersweet chocolate (not unsweetened), broken into pieces, plus 1 1/2 teaspoons cornstarch

Steps:

  • Bring milk with chocolate a la taza just to a boil in a 1 1/2-quart heavy saucepan over moderate heat, whisking until chocolate is melted, then simmer mixture, whisking, 2 minutes. Remove from heat and let stand 5 minutes to thicken.
  • *Available at Tienda (888-472-1022).

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