Name: Spanish Hot Chocolate (Chocolate a la Taza)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Spanish
Ingredients: 2 cups whole milk; 6 ounces dark chocolate, chopped; ⅔ teaspoon cornstarch; 2 teaspoons granulated sugar (or to taste); pinch of cayenne pepper (optional)

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A rich and velvety Spanish-style hot chocolate, also known as chocolate a la taza, is my go-to for chilly mornings or cozy evenings. It’s luxuriously thick, deeply chocolaty, and perfect for sipping slowly—or better yet, dunking crispy churros right into the cup. With only a handful of ingredients and minimal effort, I can recreate this café favorite in my own kitchen anytime.

Spanish Hot Chocolate (Chocolate a la Taza)

Why You’ll Love This Recipe

I love how incredibly decadent this drink is while still being simple to make. Unlike the thinner versions I’ve had elsewhere, this Spanish hot chocolate gets its iconic richness from a small amount of cornstarch, giving it that signature pudding-like consistency. I also like that I can control the sweetness and even add a hint of spice with cayenne pepper when I’m in the mood for something bold. It’s the kind of treat that feels indulgent but is surprisingly easy to whip up.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups whole milk
6 ounces dark chocolate, chopped
⅔ teaspoon cornstarch
2 teaspoons granulated sugar (or to taste)
pinch of cayenne pepper (optional)

directions

I start by whisking the cornstarch into the milk in a saucepan until fully dissolved.
Then I add the sugar and heat the mixture over medium, stirring often, until it just begins to simmer.
Once it’s hot, I remove it from the heat and stir in the chopped dark chocolate until completely melted and smooth.
I return the pan to low heat and keep stirring until it thickens to my preferred consistency—usually just a few more minutes.
If I’m in the mood for a kick, I’ll stir in a pinch of cayenne pepper and adjust the sweetness before pouring it into small warm cups.

Servings and timing

This recipe makes about 2 cups, which serves 2 to 4 people, depending on how much I pour per serving.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes use part cream or half‑and‑half in place of some of the milk for extra creaminess.
For an even thicker drink—especially if I’m serving it as a dip for churros—I increase the cornstarch slightly.
A touch of vanilla or a cinnamon stick simmered in the milk gives it a lovely aromatic twist.
I’ve also tried it with flavored dark chocolates like orange or chili-infused, and the results are delicious.

storage/reheating

If I have any leftovers, I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it gently on the stovetop over low heat, stirring constantly until smooth again. It may thicken in the fridge, so I usually add a splash of milk to loosen it up while reheating.

FAQs

What type of chocolate works best for this recipe?

I always go for high-quality dark chocolate with 60–70% cacao content. It melts smoothly and gives the drink that deep, intense chocolate flavor.

Can I make it dairy-free?

Yes, I’ve made it with oat milk and almond milk before. The texture stays rich, but I recommend using a barista-style milk for better creaminess.

How thick should the final drink be?

It should coat the back of a spoon—almost like a very soft pudding. I adjust the thickness by cooking it a bit longer or adding a touch more cornstarch.

Is this the same as regular hot chocolate?

No, this Spanish version is much thicker and richer than the usual hot chocolate. It’s closer to a drinking chocolate than a light cocoa beverage.

Can I make this ahead of time?

Absolutely. I often make it a few hours in advance and reheat it just before serving. It thickens more as it cools, which can be perfect for dipping churros.

Conclusion

This Spanish hot chocolate is my cozy comfort in a cup. Whether I’m curling up with a book or serving it alongside freshly fried churros, it never fails to impress. It’s a simple indulgence I keep coming back to—and once I try it, I’m sure I’ll feel the same.