Classic Spanish Hot Chocolate Drink Food

SPANISH HOT CHOCOLATE

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.

CLASSIC SPANISH HOT CHOCOLATE DRINK

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.

CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
• Add the chocolate immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
• Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
• Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.

SPANISH HOT CHOCOLATE

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).

SPANISH THICK HOT CHOCOLATE

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!