Description
A rich, thick Spanish‑style hot chocolate (chocolate a la taza), ideal for sipping or dipping churros.
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)
Instructions
- In a saucepan, whisk the cornstarch into the milk until fully dissolved.
- Add the sugar (if using) and heat the milk over medium, stirring frequently, until it just begins to simmer.
- Remove from heat and stir in the chopped dark chocolate until it’s melted and smooth.
- Return to low heat and continue stirring gently until the mixture thickens to your desired consistency (a few more minutes).
- If desired, add a pinch of cayenne pepper and adjust sweetness. Serve immediately in small warm cups.
Notes
- Use high quality dark chocolate (60–70 % cacao) for best flavor.
- For extra thickness (for dipping), increase cornstarch slightly.
- Serve hot — the drink thickens further as it cools.
- You can substitute a bit of cream or half‑and‑half for part of the milk for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 674.52
- Sugar: 36.18 g
- Sodium: 109.98 mg
- Fat: 44.17 g
- Saturated Fat: 25.38 g
- Unsaturated Fat: 12.56 g
- Trans Fat: 0.03 g
- Carbohydrates: 55.31 g
- Fiber: 9.41 g
- Protein: 14.69 g
- Cholesterol: 31.83 mg
