Spanish Hot Chocolate Chocolate A La Taza Recipes
SPANISH HOT CHOCOLATE: CHOCOLATE A LA TAZA
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
SPANISH HOT CHOCOLATE - CHOCOLATE A LA TAZA
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
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
Categories Milk/Cream Hot Drink Non-Alcoholic Chocolate Fall Winter Gourmet Drink
Yield Serves 1
Number Of Ingredients 2
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).
SPANISH THICK HOT CHOCOLATE
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.
Provided by Sharon123
Categories Beverages
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
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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- Once boiling, remove the pot from the heat and add the chocolate pieces. Let the chocolate melt and stir occasionally. If the milk gets too cold while you wait for the chocolate to melt, place it back on the stove for just a minute (this shouldn't happen though).
- In a mug, dissolve the cornstarch in 2 tablespoons of milk. Add the dissolved cornstarch to the pot once all the chocolate has melted. Also, add the sugar if you want your hot chocolate to taste slightly sweeter (optional).
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- Pour the remaining 2 cups of water into a medium saucepan. Add the chocolate, and cook over medium-high heat, stirring until the chocolate is melted and smooth.
- Mix in the milk and sugar. Give the cornstarch mixture a quick stir and add it to the saucepan. Cook over medium heat, stirring constantly, or until the mixture begins to coat the back of a spoon, about 5 to 8 minutes. (The hot chocolate will continue to thicken even after cooking to the desired pudding-like consistency.)
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