CLASSIC SPANISH HOT CHOCOLATE DRINK
This is so simple but astonishingly delicious. It is just chocolate and milk. The secret to making a creamy, rich, frothy chocolate drink is all in the technique. You just heat it, whisk it, heat it, whisk it etc until it's the thickness you want. And it can get VERY thick. In Spain, this is often breakfast, along with churros. Traditionally, a wooden hand mill called a molinillo was used to whisk it, but a wire whisk or hand held electic whisk works just as well.
Provided by Jangomango
Categories Spanish
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 156.2, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 11.3, Protein 8
SPANISH HOT CHOCOLATE
This is very rich and thick, like a loose pudding. From Bittman's, "The Best Recipes in the World."
Provided by Debbie R.
Categories Beverages
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
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
Make and share this Outragously Thick Spanish Hot Chocolate With Churros recipe from Food.com.
Provided by Scarlett516
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 951, Fat 55.5, SaturatedFat 28.5, Cholesterol 219.7, Sodium 391.5, Carbohydrate 109, Fiber 10, Sugar 72, Protein 21.3
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!
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).
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AUTHENTIC SPANISH HOT CHOCOLATE RECIPE
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Estimated Reading Time 3 mins
- Pour the milk into a medium saucepan and add the cornstarch. Whisk until the cornstarch is dissolved. If you want a sweeter hot chocolate (using dark chocolate means the final drink won't be super sweet), now is the time to add sugar. I find that 2 teaspoons is enough to make it pleasantly sweet, but adjust to your liking. Whisk until dissolved.
- Add the chocolate to the saucepan and stir until completely melted. If the milk cools too soon, return it to the heat. Be careful not to keep over the heat too long, as the mixture will thin.
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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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