Today we're making Spanish hot chocolate, a delicious warm drink that is perfect for the colder Winter months. It's made with a few pantry staples, and makes an excellent treat to share with family and friends.
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If you're a fan of Puerto Rican recipes, you know how strong the Spanish influence is on the cuisine.
As a result, the cultures have a great deal of overlap in ingredients, flavors, and inspiration.
Here's what you need to make Spanish hot chocolate:
- semi sweet or dark chocolate, chopped into small pieces
Optional Add Ins
- For a sweeter hot chocolate: add 2 tsp white granulated sugar
- For a spicy hot chocolate: add 1 tsp cinnamon and ½ tsp cayenne
See recipe card for quantities.
Prep the cornstarch. Add a few tablespoons of the cold milk to a small bowl with the cornstarch and whisk until it has a smooth consistency with no clumps.
Heat the milk. Add the rest of the milk to a saucepan over medium low heat until it begins to lightly simmer. Whisk in the cornstarch mixture for a minute before removing the milk from the heat completely.
Mix in the chocolate. At this point you can whisk in any optional add ins (see ingredient list above). Keep whisking until the chocolate melts completely into the milk. Return the pot to the stovetop over low heat and continue whisking until it begins to thicken slightly.
Serve! Enjoy while hot.
A good quality, heat resistant whisk is essential for keeping the chocolate and milk smooth and creamy.
This drink is best enjoyed hot directly off the stove!
If you enjoy this Spanish Hot Chocolate, be sure to try Puerto Rican Café con Leche, another classic drink.