Spanish Hot Chocolate
No ratings yet
Spain
Known as a Spanish recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1/2 c Cocoa
- 1/4 c Honey, melted
- 2 ts Vanilla
- 2 tb Plus 1 tsp. cornstarch
- Carton)
- 1 qt Milk (I use the one litre
- 1/2 c Water
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Combine cocoa, cornstarch, and water in blender. Whirl until smooth. You can use an immersion blender instead. Pour into saucepan and whisk in melted honey. Gradually add milk and vanilla while whisking constantly over medium heat. Turn it on too high and you risk burning the chocolate and the milk (absolutely foul to clean). Continue whisking until chocolate is smooth, creamy and thick. The texture when hot is like chocolate pudding, only runnier. If you don't drink the chocolate all at once, you can keep it in the fridge for a couple of days. I have added up to four more cups of milk to the chocolate without losing the thick and creamy texture.
- Variations: If you want Mexican Hot Chocolate, you can add 1-2 tsp. cinnamon instead of the vanilla. If you want sweeter chocolate, you can add another quarter cup of honey.
- This is excellent dunking chocolate. The perfect accompaniment is the traditional churro, a fried loop of batter that is ridged (all the better to catch the chocolate). I haven't had anything in North America that resembles it (it's not cakey like a doughnut, but it's not crisp like a waffle either), but some fritters might be similar to the churro.
- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Whisk
-
Blender
-
Chef's knife
-
Spatula