Spanish Hot Chocolate Recipe Thick Hot Chocolate

SPANISH HOT CHOCOLATE - CHOCOLATE A LA TAZA

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.

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.

SPANISH HOT CHOCOLATE

Steps:

• If your chocolate is in a bar form, chop or grate. Solid bars do not melt well.
• Put chocolate, milk and sugar in a heavy saucepan over low heat. Whisk slowly until the chocolate melts and sugar dissolves.
• When it is smooth and steamy, put into mugs and top with a little cinnamon.

OUTRAGOUSLY THICK SPANISH HOT CHOCOLATE WITH CHURROS

Steps:

• Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
• In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
• Heat the milk over medium heat and add cocoa mixture just before the milk boils.
• Allow to boil, stirring constantly for one minute or until slightly thickened.
• Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
• Set aside and keep warm.
• Start the churros.
• Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
• Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
• Turn the dough out onto an aluminum foil-lined work area.
• Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
• One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
• The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
• Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
• Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
• Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
• Fry one large spiral or 4 strips at a time.
• Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
• Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
• While still warm, roll the churros in the cinnamon-sugar.
• Place churros on a baking sheet and keep warm at 200°F in an oven.
• Betwen each batch of churros, allow the oil to return to 365°F
• When all the churros are finished, gently rewarm hot chocolate if necessary.
• Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.

SPANISH THICK HOT CHOCOLATE

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!

CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE

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 immediately and begin stirring until the chocolate is completely melted. 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.

FRENCH HOT CHOCOLATE

Steps:

• In a small saucepan, heat milk, cream, brown sugar, confectioners' sugar and if desired, espresso powder over medium heat until bubbles form around sides of pan. Remove from heat; whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.