Why Spanish hot chocolate tastes different
In Spain, hot chocolate is intentionally thick and glossy so it clings to a churro. The texture comes from real chocolate plus a touch of starch that tightens the milk as it heats. For background on traditional methods and what “a la taza” means, see guides from The Spanish Chef and The Things We’ll Make. The Spanish Chef explains the hallmark richness and history, while The Things We’ll Make shows the classic thick, spoonable style you dunk into pastries. Omar Allibhoy – The Spanish Chef
Watch the YouTube video where we try three different hot chocolate recipes.
What you need for our tested version
We tuned this to a true dippable texture that stays smooth as it cools.
- 500 mL whole milk
- 200 g dark chocolate 60–70 percent, finely chopped… about 1.25 cups if using chips
- 15 g cornstarch (maicena) whisked into 2 Tbsp cold milk to make a slurry
- Pinch of salt
- 12.5 g to 25 g sugar… 1 to 2 Tbsp, to taste
Spanish Hot Chocolate… Chocolate a la taza
Ingredients
- 500 mL Whole Milk
- 200 g Dark Chocolate 60–70% finely chopped (about 1.25 cups if using chips)
- 15 g Cornstarch maicena, whisked into 2 Tbsp cold milk to make a slurry
- 25 g Granulated Sugar 1 to 2 Tbsp, to taste
- Pinch Salt
Instructions
- Finely chop the chocolate so it melts quickly. In a small bowl, whisk cornstarch into 2 Tbsp cold milk to make a smooth slurry.
- Heat the remaining milk in a saucepan over medium heat until steaming. Whisk in the cornstarch slurry and cook, whisking, until the milk thickens slightly.
- Add the chopped chocolate and a pinch of salt. Whisk constantly until fully melted and glossy. Sweeten to taste with 12.5 g to 25 g sugar.
- Simmer gently 1 to 2 minutes to reach a thick, dippable consistency. If too thick, adjust with a splash of milk. Rest 1 minute before serving.
- Serve hot with churros.
Video
Notes
Technique tips
- Chop the chocolate fine. Smaller pieces melt faster and reduce scorching.
- Slurry first, then heat. Whisk cornstarch into cold milk until silky… add to warm milk so it thickens without lumps.
- Cook to the line you want. Pull it a little before your target thickness. It tightens as it rests for a minute.
- Salt is not optional. A small pinch rounds bitterness and lets lower sugar still taste balanced.
Serving and pairing
Serve in small cups with fresh churros or simple pastries. If you prefer it a touch thinner for sipping, whisk in a splash of hot milk right before serving.
Sources and further reading
- Overview of authentic Spanish hot chocolate methods and history: The Spanish Chef. Read the guide. Omar Allibhoy – The Spanish Chef
- A home-kitchen walk-through of thick a la taza texture: The Things We’ll Make. See recipe notes. Oh, The Things We’ll Make!
