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Spanish Hot Chocolate... Chocolate a la taza

Thick, dippable Spanish hot chocolate designed for churros. Final tested measurements used in our video.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert, Drinks, Snack
Cuisine: Spanish
Keyword: Chocolate a la taza, Churros, European Hot Chocolate, Hot Chocolate, Spanish Hot Chocolate
Servings: 2

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

Watch the full European Hot Chocolate 3 Ways video on YouTube