The locals of Span love nothing more than finding a cozy coffee shop on a cold day and enjoying this heavenly drink! However, with a thick and rich consistency, this chocolate isn’t so much drunk as it is eaten—with a small teaspoon or by dunking! (Freshly fried churros are its best friend.) In fact, once you try Spanish hot chocolate, you may never go back to drinking it the old way again. Read on for a simple traditional Spanish hot chocolate recipe!
When Spain conquered what is now Mexico over 500 years ago, their love affair with chocolate began. And in Barcelona particularly, they really are loco for this sweet treat. So much so that it is served regularly for breakfast. It’s so rich, dense and creamy you can even stand a churro in it! Our favorite place to get it is in some of the city’s oldest granjas,which were actually once dairy farms, and are dotted throughout the city in every neighborhood. In Catalonia, hot chocolate is often referred to as xocolata suissa, and it comes with a dollop of fresh cream on top! Decadent and delicious.
No matter what you call it, we love a good Spanish hot chocolate recipe, and this one is quick and easy! Furthermore, when we have some time and fancy a lazy morning at home, there’s nothing better than knocking up this decadent drink for family and friends to enjoy. Just don’t forget to ask someone to bring along the churros!
Spanish Hot Chocolate Recipe
Recipe Type: Breakfast / Drink / Dessert (Suitable for all day and every day!)
Cuisine: Spanish & Catalan
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 15 minutes
- 3 cups of milk (add a small amount of water if you would prefer a little less creamy!)
- 5 ounces chocolate (60-75% cocoa), broken into small chunks
- 1 Tbsp cornstarch
- 6 Tbsp sugar
- ½ tsp ground cinnamon
- 1 pinch freshly grated nutmeg
- Bring the milk to boiling point in a saucepan and remove from the heat.
- In a small cup, dissolve the cornstarch in three tablespoons of cold water.
- Add the chocolate to the pot of water and stir until melted.
- Return the pan to the stove top, and bring to a boil over low heat.
- Stir in the sugar, cinnamon, nutmeg and dissolved cornstarch.
- Reduce the heat to low, and stir without stopping for three to five minutes, until the mixture thickens and dribbles heavily off the spoon.
- If you like yours a little sweeter, now is the time to stir in more sugar if desired.
- Serve immediately while it’s piping hot, and of course dip your pastry of choice right on in!
We hope you enjoy trying this super quick and easy recipe for Spanish hot chocolate!